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Alder Smoked Steelhead

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  • #16
    After removing from the smoker I break cut the salmon into sizes i can fit into jars I fill the jar to 1/2 in form the top of jar pack it tight add 1/2 teaspoon of salt in each jar I use table salt fill jar with water put lid on place into canner pressure can for 90 min at 10 pounds pressure here is a pic of some i did not long ago

    <a href="http://s44.photobucket.com/albums/f45/salmonclubber/?action=view&amp;current=IMGP0193.jpg" target="_blank"><img src="http://i44.photobucket.com/albums/f45/salmonclubber/IMGP0193.jpg" border="0" alt="Photobucket"></a>


    Happyness is a full smoker

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    • #17
      ....... This is also my All-Time favorite way of preserving Salmon, Steelhead, Sturgeon & Tuna...... It is kept under lock & key.... ... Down to 4 jars, saving for Christmas Eve

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      • #18
        4 Jars Scott you better get on it you need to get off the couch and start catching some fish J/K this stuff goes quick around here too


        Happyness is a full smoker

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        • #19
          My buddy from Alaska sends me down some smoked, canned silvers (usually). I'm thinking he just puts some olive oil in the jars, and maybe some japs. Kinda like smoked anchovies in oil. Anyway goes down real well on a cracker with some cream cheese and a cold beer in your hand Huey, do you find that smoking fish leaves your smoker and racks "fishy" and if so, does it pass that on to your other products, and again if so how do you deal with that? I've heard such, and haven't done any in mine for this reason.
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          Beef. It's whats for dinner.

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          • #20
            Now that is awesome....
            Custom Reverse Flow Smoker, WSM 22", Blackstone Griddle 36"

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            • #21
              Originally posted by mulepackin View Post
              My buddy from Alaska sends me down some smoked, canned silvers (usually). I'm thinking he just puts some olive oil in the jars, and maybe some japs. Kinda like smoked anchovies in oil. Anyway goes down real well on a cracker with some cream cheese and a cold beer in your hand Huey, do you find that smoking fish leaves your smoker and racks "fishy" and if so, does it pass that on to your other products, and again if so how do you deal with that? I've heard such, and haven't done any in mine for this reason.

              I do get a strong fishy smell to the smoker on the racks and on the floor from the drippings I only use the racks for smoking fish so i dont get the fishy taste on any other foods in the smoker and once i clean the floor and racks the smell goes away i think if i did a lot of fish all the time i would have to build a smoker for just doing fish
              i would say if you keep your smoker clean it shouldn't be a problem


              Happyness is a full smoker

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