Smoked and canned salmon on the Smokin' It#3

Discussion in 'Fish' started by dert, Sep 16, 2013.

  1. dert

    dert Master of the Pit

    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...

    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.

    Loaded up the smoker and dried for a couple hours:

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

    Good smoke, good flavor and MOIST!

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

    15 PSI for 100 minutes.
    Last edited: Sep 17, 2013
    disco likes this.
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks Great! Jealous! Love your double box fan drying apparatus!
  3. chef willie

    chef willie Master of the Pit OTBS Member

    Awesome job there the jerry rigged pellicle former. Some fine looking fish....Willie
  4. disco

    disco Smoking Guru OTBS Member SMF Premier Member

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



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