Thought I'd share how to catch, fillet, smoke, and jar 40 pounds of Silver Coho salmon fillets in Ketchikan Alaska.
Step 1, fly from Seattle to visit the bro in law who lives up in Ketchikan with the boat.
Step 2, go out in a 16' Lund boat skiff and troll the local bay for fresh fish.
Step 3, have the wife fillet them out as she's got the knack, and I have a beer in hand, so it's hard to fillet while drinking. Beer or knife, which would you rather hold? he heh.
Step 4, QUICK brine 20-30 minutes max, low in salt, very basic, a little brown sugar, very little qarlic powder.
Step 5, Load 40 pounds of fillets into the mother of all KING chief smokers, not a little chief, nor a big chief, this big bad boy is a KING chief and is BIG and TALL.
Step 6, Smoke over alder chips for 6 hours very low and slow. Pull off before "done".
Step 7, Put in Kerr canning jars, CRAM as much salmon as you can into the as the meat will shrink during canning.
Step 8, Put in a pressure cooker for about 30-40 minutes, this finishes the cooking and allows you to keep the salmon for years and years. Tastes GREAT years later, and moist as anything. RAVE reviews.
YUM!
Cannin is a great way to save your salmon for years to come...........
Step 1, fly from Seattle to visit the bro in law who lives up in Ketchikan with the boat.
Step 2, go out in a 16' Lund boat skiff and troll the local bay for fresh fish.
Step 3, have the wife fillet them out as she's got the knack, and I have a beer in hand, so it's hard to fillet while drinking. Beer or knife, which would you rather hold? he heh.
Step 4, QUICK brine 20-30 minutes max, low in salt, very basic, a little brown sugar, very little qarlic powder.
Step 5, Load 40 pounds of fillets into the mother of all KING chief smokers, not a little chief, nor a big chief, this big bad boy is a KING chief and is BIG and TALL.
Step 6, Smoke over alder chips for 6 hours very low and slow. Pull off before "done".
Step 7, Put in Kerr canning jars, CRAM as much salmon as you can into the as the meat will shrink during canning.
Step 8, Put in a pressure cooker for about 30-40 minutes, this finishes the cooking and allows you to keep the salmon for years and years. Tastes GREAT years later, and moist as anything. RAVE reviews.
YUM!
Cannin is a great way to save your salmon for years to come...........