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Smoked and canned salmon on the Smokin' It#3

post #1 of 4
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Had some extra silvers (Coho) and Pinks from a trip to Alaska in July and a giant King (Chinook) from my brother in Oregon. Probably 15 pounds or so...

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Here is the recipe (from my dad who's been smoking salmon for 40 years , via my mom):

1 gallon water
2 c pickling salt
1/3 c brown sugar
1/2 of 1/3 c maple syrup
1/2 of 3/4 c lemon juice

Soak 55 minutes.
Rinse off.
Dry overnite (several hours).
Smoke...105 degrees 3-4 hrs.
ENJOY!!!

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Loaded up the smoker and dried for a couple hours:

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About four hours smoke, first two with the cold smoking plate.

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Good smoke, good flavor and MOIST!

All done, chilled overnight, about half ready for canning:

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15 PSI for 100 minutes.
Edited by Dert - 9/16/13 at 10:12pm
post #2 of 4

Looks Great! Jealous! Love your double box fan drying apparatus!

post #3 of 4

Awesome job there Dert....love the jerry rigged pellicle former. Some fine looking fish....Willie

post #4 of 4

Great Qview, great recipe, great thread. Thanks for posting.

 

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Disco

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