Canned Salmon today......

daveomak

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• Sep 28, 2013

• #21

Hope so Tom.....    Canned store bought salmon is OK..... but that's about it, after fresh caught...  

 

smokinmad

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• Sep 28, 2013

• #22

DaveOmak said:

 
I use a dry rub of fish.....2% salt, 150 ish Ppm cure #1.... seasonings....  for a few days in the refer...    Let me find my smoked trout thread....

http://www.smokingmeatforums.com/t/141708/trout-on-the-old-totem-smoker-finished-first-batch-5-26-13

I premix the rub then all I have to do is weigh the fish, add the right amount of rub, refer and wait...... smoke.....  

Dave

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Dave....thats what I like about you....very thorough in your response...great link... Thanks

SmokinMad

 

mike johnson

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• Sep 28, 2013

• #23

Way to go Dave. Im up to 94 pints so far this year. A mix of pinks and kings. All silvers are saved for the grill.

I got a new recipe that needs tried too. 1 slice of cooked bacon, 2 Tbls French dressing, 1 tsp garlic, 1/2 tsp liquid smoke, 1/2 tsp salt per pint. I heard it is amazing. I made some but haven't tasted it yet. pressure can for 100 min. at proper pressure.

 

daveomak

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• Sep 28, 2013

• #24

Mike Johnson said:

 
Way to go Dave. Im up to 94 pints so far this year. A mix of pinks and kings. All silvers are saved for the grill.

I got a new recipe that needs tried too. 1 slice of cooked bacon, 2 Tbls French dressing, 1 tsp garlic, 1/2 tsp liquid smoke, 1/2 tsp salt per pint. I heard it is amazing. I made some but haven't tasted it yet. pressure can for 100 min. at proper pressure.

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Mike, evening....   We need to hear the results from that canning test......  

That recipe sounds like it's ready to put on a cracker on in a sammie.....    

 

mike johnson

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• Sep 29, 2013

• #25

Dave, I mixed a jar up with some cream cheese and it was great. I ate way too much but I just couldn't stop snacking :)

 

daveomak

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• Sep 29, 2013

• #26

I'll check the mail on Wednesday.... My jar should be here by then.......  

Did you relieve yourself of the gastronomical pressure....... let me help you...........   

 ..............

 

Last edited: Sep 29, 2013

thoseguys26

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• Oct 8, 2013

• #27

You guys are killing me. My Uncle in WA used to have access to a canning factory and would bring 1000's of lbs of salmon there from his charter and send cans out for Christmas presents. It was partially smoked and we'd make dip out of it mostly because it was the most addicting thing ever.. 

I have to try out your recipes when I get back to my stocked trout lake.

 

wade

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• Oct 8, 2013

• #28

Salmon looks great Dave - your canner sure looks as if it has seen some action. How long will it take you to get through that lot?

 

daveomak

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• Oct 8, 2013

• #29

Wade said:

 
Salmon looks great Dave - your canner sure looks as if it has seen some action. How long will it take you to get through that lot?

Click to expand...

Wade, morning....   We have salmon at least once a month..  Casseroles, sandwiches and salads...

The pressure canner I purchased in about 1980...   It has seen a lot of salmon and veggies....  

Dave