Salmon - Smoked and Canned

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Salmon - Smoked and Canned Ingredients

BRINE	1/2 c Soy sauce
1 ga Water	SEASONINGS
1 1/2 c Plain salt	Garlic powder
3/4 c Sugar	Pepper
3/4 c Brown sugar	Schilling Spicy Montreal

Instructions for Salmon - Smoked and Canned

From: johnj@maxinet.com (John Yolton) Date: Sun, 14 Jul 1996 10:13:47 -0700 This will do approx. 20# of fish, can be halved. SALMON FILLETS: cut into thirds, leave skin on, save carcass - cut into thirds SOAK: fillet chunks - 6 hrs, carcass and small pieces 3 hrs REMOVE FROM BRINE: Pat dry and place on racks to dry - oven racks, cake racks, whatever. Good air circulation around meat is important. SEASON LIBERALLY: AIR DRY: Until skin is dry and glazed. This may take 12 - 24 hrs depending on air temp. A fan will help speed up the drying. Do not expose to full sun. If meat bees are a problem cover with window screen material. SMOKE: 2 hrs at LOW! heat. The object here is not to cook but to impart a good smoke flavor. However, if you want to consume now go ahead and smoke it till done. Otherwise : CAN : Prepare jars as per instructions. Use wide - mouth pints and 1/2 pints. Skin fillets and break into chunks. Fully pack jars to within 1" from top. Dont worry about small bones, they will dissolve during the canning process. Remove meat from carcass with a fork - can these small pieces in their own jars and use for salads, dips, etc. Stack jars in PRESSURE CANNER and process for 90 min. ENJOY : Anytime during the year, its delicious ! JOHN YOLTON 7/14/96 bbq-digest V2 #030 From the BBQ recipe list. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: FishCuisine: American

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