It is a slow day and as the rain continues here, We began the process of smoking salmon and thought some may be interested in how Dian and I go about it.
I usually take the head and guts off when cleaning, I wrap and freeze like this as it helps prevent freezer burn.
(http://i235.photobucket.com/albums/ee266/sagalsaka/Smoking/DSC_03891280x849.jpg)
Fillet, cutting down the spine
(http://i235.photobucket.com/albums/ee266/sagalsaka/Smoking/DSC_03901280x849.jpg)
Cut in to strips starting at the head
(http://i235.photobucket.com/albums/ee266/sagalsaka/Smoking/DSC_03911280x849.jpg)
Using the black hash marks on the cutting board I cut the strips so they will fit in a pint jar when ready for canning
(http://i235.photobucket.com/albums/ee266/sagalsaka/Smoking/DSC_03921280x849.jpg)
(http://i235.photobucket.com/albums/ee266/sagalsaka/Smoking/DSC_03961280x849.jpg)
Nine salmon ready for the brine bucket
(http://i235.photobucket.com/albums/ee266/sagalsaka/Smoking/DSC_03991280x849.jpg)
Brine ingredients, for five to six salmon is 2 cups pickling salt, 1 pound brown sugar, 1 gallon water. Heaping tablespoon of garlic is optional
(http://i235.photobucket.com/albums/ee266/sagalsaka/Smoking/DSC_04001280x849.jpg)
(http://i235.photobucket.com/albums/ee266/sagalsaka/Smoking/DSC_04021280x849.jpg)
Soak in brine for five hours.
(http://i235.photobucket.com/albums/ee266/sagalsaka/Smoking/DSC_04031280x849.jpg)
Once out of the brine, set on smoke racks, we hand grind fresh pepper over them and let set over night so the salmon gets tacky and glazed. If salmon is to be canned I only smoke for two hours and keep it under 120 degrees, any higher or longer tends to dry out the salmon, the canning process at 12 pounds for 90 minutes will kill any bacteria. If we are going to vacuum pack, I smoke for 5-6 hours, bringing the smoker up to 150 degrees for 30 minutes to kill any bacteria. When canning we place a couple of jalapeno slices and olive oil in the jars.
Any thing left from filleting and stripping goes in to a 5 gallon bucket and is sealed, set behind the shed and will be brought to the bear stand next spring as a attractant to bring in bears.
(http://i235.photobucket.com/albums/ee266/sagalsaka/Smoking/DSC_04041280x849.jpg)
This process is then repeated about 4-5 times and gives us enough canned salmon for the winter.
John
I loved smoked Salmon :eyebrownod:
Those are some beautiful looking fillets too.
I'm surprised to see the skin still on them, do you always do it that way?
I should have mentioned that, yes sometimes it comes off when removed from the smoke racks but generally we like the skin on. It can be removed though, (a lot more work) it is a personal choice Jim.
Sure looks good and I am sure that it will be.
Jerry
I'm munching on some smoked reds as I read John. :biggrin: My buddy just built an out house sized smoker for his wife and they cold smoke it for 5 days. Good stuff. To be honest though, I haven't tried a smoked salmon I didn't like. :biggrin:
MMMmmm I can almost taste it.
now add a little pilot bread and some goober,, aahhhh the memories ! :biggrin:
You just don't forget pilot bread and goober, moose camp just would not be the same without it, :eyebrownod:
Looks Great John! Heck, your scrap bucket looks good from here. :laf:
Where's pictures of the end results????
Love that deep red color on the salmon.
In the smoker as you wrote that FOs.
Man that looks good. What kind of smoker do you use John?
Pat