#504201 - 04/23/09 02:57 PM
Canned Smoked Salmon Recipes?
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The Chosen One
Registered: 02/09/00
Posts: 13951
Loc: Mitulaville
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Ok. I got the smoker and the smoked salmon recipe.
Also have the pressure cooker and have jared up some tuna.
Would like to dabble with the idea of lightly smoking up some salmon then pressure cooking them with the idea of getting a jar of "canned" smoked salmon.
My plan would be to smoke up some fish at a cooler temperature 130 or so for about an hour.
Take that fish and add it to some jars.
Would you add in some liquid to the jars at this point? If so, what type of liquid (water or something like chicken broth)?
Seal everything up and pressure cook them just like I did for the tuna.
Sound about right?
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T.K. Paker 
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#504204 - 04/23/09 03:11 PM
Re: Canned Smoked Salmon Recipes?
[Re: ]
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River Nutrients
Registered: 03/03/09
Posts: 4608
Loc: Somewhere on the planet,I hope
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When I used to fish alot when younger I was into that thing. Your better off to smoke as normal maybe just shy of done and can. You can come up soft if you just process a little and into jars. Oh yes 1 tablesoon oil per quart jar.
If your really good at it as the old timers were, they could mix coho, king, & chum together in the same jar and you could tell the diff but had to ask which was which.
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Dazed and confused.............the fog is closing in
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#504210 - 04/23/09 03:35 PM
Re: Canned Smoked Salmon Recipes?
[Re: STRIKE ZONE]
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River Nutrients
Registered: 11/05/04
Posts: 2573
Loc: right place/wrong time
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I don't add any liquid to my canned salmon, smoked or not. I only smoke it for a little over an hour. I do make sure all of the jars get some belly,and I only can top quality fish. The product always has plenty of oily juice in the jars.
_________________________
"The best argument against democracy is a five-minute conversation with the average voter."
Winston Churchill
"So it goes." Kurt Vonnegut jr.
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#504213 - 04/23/09 03:40 PM
Re: Canned Smoked Salmon Recipes?
[Re: Rivrguy]
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2010 SRC Champion!
Registered: 12/19/03
Posts: 968
Loc: Paradise City!
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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.
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RIP Tyler Greer. May Your seas be calm, and filled with "tig'ol'bings"!
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#504222 - 04/23/09 03:53 PM
Re: Canned Smoked Salmon Recipes?
[Re: Jaydee]
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Three Time Spawner
Registered: 03/08/99
Posts: 1819
Loc: Wenatchee, WA
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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. Zactly the same way I do mine! If it's coho only one pan of chips though (generally smaller fish), but kings (thicker) I do 2 pans. I haven't had much luck in adding "veggies" and have the flavor really come through into the flesh. I do 10#'s at 90mins, but I use tin cans, rather than glass.
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..."the clock looked at me just like the devil in disguise"...
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#504232 - 04/23/09 04:41 PM
Re: Canned Smoked Salmon Recipes?
[Re: snit]
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Spawner
Registered: 01/22/06
Posts: 917
Loc: tacoma
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Yes, we can! Yes, we can! Yes, we can! Yes, we can!
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#504263 - 04/23/09 06:45 PM
Re: Canned Smoked Salmon Recipes?
[Re: milt roe]
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Spawner
Registered: 01/22/07
Posts: 746
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Can it - then smoke it
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#504269 - 04/23/09 07:04 PM
Re: Canned Smoked Salmon Recipes?
[Re: STRIKE ZONE]
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Repeat Spawner
Registered: 09/06/00
Posts: 1083
Loc: Shelton
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Parker,
Smoke your fish 1/2 the amount of time you normally would then put in jars.Add 1/2 table spoon olive oil for 1/2 pints and a full tablespoon for full pints.I would use extra light oil.If your gonna do up some springer then don't put any olive oil in with it as you already know why.Good luck,
STRIKE ZONE  As with everything else you are going have to experiment with different way until you find the way you like. I'd give you my recipe but you wouldn't like it.
_________________________
Fishhead5
It is not illegal to deplete a fishery by management.
They need to limit Democrats to two terms, one in office, and one in prison.
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#504282 - 04/23/09 09:07 PM
Re: Canned Smoked Salmon Recipes?
[Re: The Moderator]
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River Nutrients
Registered: 01/17/04
Posts: 3761
Loc: Sheltona Beach
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Ok. I got the smoker and the smoked salmon recipe.
Also have the pressure cooker and have jared up some tuna.
Would like to dabble with the idea of lightly smoking up some salmon then pressure cooking them with the idea of getting a jar of "canned" smoked salmon.
My plan would be to smoke up some fish at a cooler temperature 130 or so for about an hour.
Take that fish and add it to some jars.
Would you add in some liquid to the jars at this point? If so, what type of liquid (water or something like chicken broth)?
Seal everything up and pressure cook them just like I did for the tuna.
Sound about right? I like to lightly smoke with maple the first hour. Then place a coupe of rings of jalapeno on the bottom of the jar. Before 110 minutes at ten pounds, no extra liquid required for springers in half pints IMHO. Not as good as TUNA!, but damn close.
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When we are forgotten, we cease to exist .
Share your outdoor skills.
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#504291 - 04/23/09 10:36 PM
Re: Canned Smoked Salmon Recipes?
[Re: slabhunter]
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River Nutrients
Registered: 04/25/00
Posts: 5022
Loc: East of Aberdeen, West of Mont...
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Have been doing some summer run SH....
1....smoke fish for an hour......hour is plenty!!!!!!
2....I used 1/2 pint jars....but could see pint being used
3...No oil, no water...............
mmmmm.....have some from 2007 and 2008, ya know......both are good...
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"Worse day sport fishing, still better than the best day working"
"I thought growing older, would take longer"
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#504305 - 04/24/09 12:45 AM
Re: Canned Smoked Salmon Recipes?
[Re: shawn]
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River Nutrients
Registered: 08/26/02
Posts: 4681
Loc: Sequim
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I've tasted canned salmon where the canner added a drop or two of liquid smoke before canning fresh salmon. Not quite the same as pre-smoking, but a tolerable substitute. Might be worth a try....
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#504317 - 04/24/09 03:00 AM
Re: Canned Smoked Salmon Recipes?
[Re: bushbear]
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Juvenile at Sea
Registered: 10/10/06
Posts: 168
Loc: Albany, Or
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Do you guys just fillet the fish and into the smoker it goes, or are you brining it just like normal before an hour in the smoker?
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#504343 - 04/24/09 11:35 AM
Re: Canned Smoked Salmon Recipes?
[Re: gw]
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River Nutrients
Registered: 11/05/04
Posts: 2573
Loc: right place/wrong time
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gw, I have done it both ways. If you brine it you won't want to add the salt to the jars.
_________________________
"The best argument against democracy is a five-minute conversation with the average voter."
Winston Churchill
"So it goes." Kurt Vonnegut jr.
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#601741 - 05/25/10 01:19 AM
Re: Canned Smoked Salmon Recipes?
[Re: blackmouth]
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Egg
Registered: 05/25/10
Posts: 1
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Thanks for you for show us about delicious and tasty recipes
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#601759 - 05/25/10 11:02 AM
Re: Canned Smoked Salmon Recipes?
[Re: The Moderator]
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Carcass
Registered: 08/28/08
Posts: 2150
Loc: varies
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good thread topic. I would like to do the same. also experiment with kokanee
Edited by big moby (05/25/10 11:02 AM)
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