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Smoking & Canning Salmon
Posted by Mark on Sep 07 2004
There are lots of recipes out there. I've worked mine up for the past 4 years. Here's how I do it:
* I brine the fish overnight, sprinkled with Morton Tender Quick, garlic powder, and brown sugar. Rinse before putting into smoker. We cut the filets into small pieces (2" x 4"), so that we can pretty much cover the grill.
* We smoke and can with the skin on. This means the filets must be scaled. This is a bit more work, but definately worth it. The skin is where the fish's natural oils are, and it keeps the meat moist. When the jar is opened, the skin is readily edible, or easily picked out of the jar. We learned this lesson the hard way. Many batches of skinned fish have been smoked/canned here, and ALL turned out dry, even when we added 1/2 teaspoon of olive oil.
* I only smoke the fish for 2 hours in a cold smoke. That means the firebox is off to the side, not under the fish. Temperatures in the smoke box is around 100 degrees. Any hotter and the fish will be dry and tough. I got my smoker at Walmart for $150 rather than build the huge smoker I had in my dreams. It works great. It only has 4 grills in it with room for at least 4 more, but I found that the 4 grills pretty much fill the canning pot, so I just do each batch on the 4 (averages about 17 filets per batch).
* We can in jars instead of cans. The jars and screw rings are reusable, and the lids are cheap. We can in accordance with the Cooperative Extension Service guidelines of 10 lbs. of pressure for 110 minutes. Our pressure cooker can fit 38 1/2 pint jars, which is just over 3 cases per batch. The Cooperative Extension Service, located in Palmer, offers many free handouts on canning fish, meats, veggies, etc., and it's all good info.
Want another recipe? We always keep several cases of our other favorite; jalapeno salmon:
* No smoking needed.
* Brine the fish overnight, sprinkled with garlic powder and Mortons Tender Quick.
* Pack fish into jars, adding a few slices of jalapeno pepper and jalapeno juice from the bottle.
* Can just like you would the smoked fish.
Mmmmmmm! This jalapeno slamon makes a killer pate'.
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