Smoked Salmon For Canning w/ qview

Discussion in 'Fish' started by tacman, Jul 25, 2009.

  1. tacman

    tacman Meat Mopper

    Start with the freshest ingrdients available....

    Give thanks and ask the Lord to multiply your efforts....

    Brine it....

    Wait for it to glaze ( a fan really speeds this process up in cooler climates)...

    Load it on top of the smoker for cold smoking....

    Cover and smoke for about 1/12 - 2 hours......

    Can... and enjoy salmon loaf, patties, casseroles, dip and sandwiches (substitue smoked salmon for tuna) all winter long...YUM!
  2. Looks great!!! Thanks for sharing. Any info on your canning process/liquid? :) enjoy your bounty
  3. george

    george Fire Starter

    Looks great. I am smoking Salmon today but don't have that much. I wish I did. I love Smoked Salmon. What brine did you use?
  4. got14u

    got14u Master of the Pit OTBS Member SMF Premier Member

    man that's awsome...and i to echo the question of more details on your brine and whole process ????
  5. salmonclubber

    salmonclubber Master of the Pit OTBS Member


    great bunch of coho all that canned fish makes me hungry i cant wait until my boat get fixed so i can load up my smoker great job i will be canning some pinks later this fall
  6. tacman

    tacman Meat Mopper

    For smoked salmon, we usually just top the jar off with water as we do not want to detract from the natural smoke flaver and brine ingredients.

    For regular canned salmon, all we use is Spicy V-8 juice and four or five "Hot" jalepeno slices on top. Comes out perfectly seasoned and not real hot (spicy) at all.

    As for canning....let the canners purge (steam flowing from top) for about 15 minutes.... watch pressure gauge carefully and try not to exceed 11 lbs. psi.... Once you have reached 10 lbs psi, cook for 110 minutes (wide mouth pint size jars).... you can release pressure by manually moving the weight a little bit during if it gets to high....but always try to control your pressure by adjusting the heat source rathr than releasing.

    When cooling.....turn of the heat and let the pressure and heat dissipate naturally without removing the weight....cooling the jars too quickly can cause them to break.

    Once the pressure cooker has cooled off enough to remove the lid, remove jars and place them on a towel to cool (takes a LONG time).

    Before long, you will hear the lids start popping as they cool and seal.

    lightly tap the handle of a butter knife on the top of the cooled jars listening for a tinny tap. These jars did not seal properly and will need to be refrigerated and eaten soon.

    Follow these directions and seldom will you have a broken jar or poor seal...provided you had a clean / dry jar top to begin with.

  7. tacman

    tacman Meat Mopper

    I use a tried and true brine recipe handed down by my wife's Grandfather.

    I truly have not found one better.

    Grandpa Cliff's Salmon Brine:

    1 Gallon Water
    1 Cup Canning / Rock Salt (rock salt is harder to disolve due to the size of
    the chunks)
    1 Cup Brown Sugar
    3T Lemon Pepper
    3T Dill Weed
    3T Tobasco (or other pepper sauce)

    Heat a (about a quart and a 1/2 works well to disolve the salt) portion of the water on the stove to boiling... add salt and disolve....add other ingredients and stir till well mixed and disloved.

    Add to remaing cold water ( I use ice alot instead of cold water if I want to use the brine right away)

    Cut the fillets into thirds and place the fish in the brine (I typically leave the skin on during the smoking process as it holds the meat together and helps keep the fish moist). Brine overnight in the fridge (about 8 hours).

    Air dry the fish for about an hour until it glazes (looks a little milky and becomes tacky) before placing in the smoker ( A fan can speed this process in cooler climates such as ours here in Alaska).

    Smoke at / around 170 - 180 until done (time will vary with the amount of fish and humidity). Salmon holds lots of moisture so I do not add the water pan during the smoking process.

    Fish is done when it is almost firm to the touch (it will continue to cook for about five minutes when removed from the heat and this avoids overcooking) Internal temp should be around 145 - 150 when pulled from the smoker.

    Finished product is moist and tasty with just a hint of the Tobasco (not spicy at all).

    Cold smoking for canning...follow the brining directions above but cold smoke it for about 1/12 hours. You are not trying to cook the fish but flavor it. The canner will cook it.

  8. george

    george Fire Starter

    Thanks for the brine recipe, I have tried several recipes and haven't found one that I really like. This one looks good, I like the idea of Tobasco Sauce in it, I think I will like it. I will try it soon.
  9. rivet

    rivet Master of the Pit OTBS Member

    Excellent post and beautiful fish you got...way to go! Thanks for sharing your recipe and process. We all appreciate that.

    Points, bud!
  10. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Excellent Post and Q-view Tacman, thanks for sharing the info. And again, welcome to SMF.
  11. tacman

    tacman Meat Mopper

    No thanks necessary....just glad I could contribute to the site as I have learned so much from all of you in such a short period of time.
  12. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    To heck with canning them, I want to go fishing with you...LOL Those are beautiful fish.
  13. smokeamotive

    smokeamotive Smoking Fanatic

    Heck, just send me some of them Coho's. Thats Awesome. And thanks for the canning tips.[​IMG]
  14. cowgirl

    cowgirl Smoking Guru OTBS Member

  15. fishawn

    fishawn Smoking Fanatic

    Awsome!.... Not much better (if anything) than smoked AND canned salmon. Nice work!
  16. morkdach

    morkdach Master of the Pit OTBS Member

    i can almost smell it but fresh samon here in kansas is lots a $$$$$$$$$$$$$$$$$$.
    so i dont smoke it very often but thanks for the qview i can lick the screen

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