Just as I promised! Here is my home canned Smoked Salmon
I started off with a Brine Here is the recipe.
See all the steps below the picture
This is the salmon after it sat overnight in the brine. We rinsed it, patted it dry and set it outside to dry for about an hour. It was a cold day so the temperature wasn't an issue.
This is the inside of our smoker. The salmon was smoked until it reached and internal temperature of 150-160 degrees
The salmon is smoked and cooled.
Cut the salmon to fit the jar and pack with skin side to the glass. Leave 1 inch head space.
There is no need to add any liquid
wipe the rim of the jars with vinegar and place the lids and bands on.
This is what they looked like after they processed in the pressure canner for 100 minutes at 10 pounds pressure
Here is my lunch the next day! Just to make sure it wasn't too salty, I rinsed it again and warmed it up before I added it to my salad. Topped it with vinegar and oil dressing and a little Parmesan cheese.
All home canned salmon should be heated through before eating.
Is the salmon dry after the canning process?
ReplyDeletehow long to prosses the smoked fish for
ReplyDeleteShould pressure can salmon 110 minutes at 15 lb pressure
DeleteI find when I pressure up to 15 psi and it turns the fish really dark! Doesn’t change the taste, just the color!
ReplyDeleteThe Salmon turned black because you overcooked in the pressure cooker.I pull my salmon off the smoker early by smoking just at smoker temp 190-2.5 hrs because the pressure cooker cooks the rest of the way
ReplyDelete