I was taught this by another PP member. Simple. Canned salmon always comes out excellent.

-In pre heated smoker (im using an LJ big cheif), load grates with un-brined salmon/steelhead pieces skin down. Smoke the raw uncured fish for two complete chip loads and remove. 3 chiploads is too much imo, especally with alder chips.

-removed flesh from skins. you can usually peel the skin of with you fingers. Cut big pieces into aproximately 1-2" X 3/4 jar-height strips.

-to jars add 1/8-1/4 Tspoon of non-iodized salt. (anything more that 1/4 in halfpint jar imo is too much.)

-Optional to add to jars. One whole fresh garlic clove. Or one whole or half jalepeno, pickled or fresh. I also like a coule of white stalks of the green onions.

-River coho or winter steelhead, it doesnt hurt to add a to add a tspoon of Xvirg olive oil. But don't bother (imo) with good chinook, or other already oily salmon. It's kinda like butterin' your bacon.

-Pack salmon into jars being sure to get as much air out of the bottom of the jar as possible. Also leave enough gap between the lid and the fish so it doesn't interfere with the seal.

-Then follow canners directions. Mine i do at 10-11lbs at 100 minutes (sea level) and it come out great evertime.