Its Salmon season here finally. The Pink Salmon ( Also known as Humpys ) run every other year. I try to catch enough in a three week period that I can eat salmon once a week for the next 2 years. Here is the process that I go through every other day during this season.
Start with some fresh caught Pink Salmon
I fillet the fish off the ribs while leaving in the pin bones. I also remove the skin because
it can get very slimy. I also add a sprinkling of Paprika, garlic powder and white pepper.
I then cold smoke ( using just the AMNPS ) While prepping the jars and canner. About
I add 1/2 tsp. of canning salt and 1/4 of a whole jalapeno (seeds removed) and 1 tsp. of
Add the smoked salmon into the jars. Pack tightly to within 1/2 in. of top. Wipe rim with
White Vinegar to remove any spices or residue from rim and apply tops. Place in canner
when full start the heat.
Bring to 10 lbs. of pressure ( for my elevation ) and hold for 100 min. I use a weighted
gage that hold a constant 11lbs.
Finished product. This is now shelf stable for 6-8 years. Not that it will last that long.
These make excellent salmon patties by just adding egg and bread crumbs or mix a drained
jar with some softened cream cheese for a dip that's out of this world.