Canning smoked fish

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Canning Salmon

Hmmm, for a fish that I really enjoy, I do not think I have made many posts on this blog about it. Maybe I am too busy enjoying my smoked salmon, made at home in our very own diy old fridge smoker to have time to write about it. Anywho, instead of just smoking it

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Canning Smoked Fish at Home

This bulletin gives instructions for lightly smoking fish in preparation for canning and for the canning process itself. Fully smoked fish, in contrast, is too dry and strongly flavored after canning.

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Find more of our family's favorite wild fish recipes in the Salmon Sisters Cookbook: Feasting, Fishing and Living in Alaska. Be sure to sign up for our newsletter in the footer for more recipes and stories from the sea.

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Canning Smoked Alaska Salmon

Canning Smoked Alaska Salmon: Wild Caught Alaska Salmon is the best in the world. Up in Northern Alaska, we catch Ocean Chum, King Salmon, Arctic Char, Silver Salmon and Pink Salmon (which I don't can). I also travel to Southcentral Alaska to dipnet and fishwheel for King Salm…

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SMOKED FISH BRINE

A family secret recipe, you will be please with the results.Brine your fish this way for great tasting smoked fish. 1 cup Brown sugar 1 cup kosher salt 1/2 cup white sugar 2 cups soy sauce 1tsp garlic powder 1 tsp pepper 1 tsp Tabasco sauce 1c cup dry white wine 1 gal water Mix well and use plastic or ceramic crock. Do Not use a metal container to brine in. Brine for 8 - 12 hours in fridge. Smoke fish as desired.

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Canned Smoked Whitefish - Nutmeg Disrupted

Canned Smoked Whitefish is a spectacular way to preserve this seasons catch from the food and garden website Nutmeg Disruptedcann

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Home canning smoked Salmon

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…

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Canning smoked fish

This is my process for canning Kokanee salmon. I start by doing a rough fillet and marinating in brine overnight or up to 24 hours. I smoke for 30...

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Canned Smoked Kokanee Recipe — Bobber Down Guide Service

‘Tis the season for canning as winter sets in, and it’s snowing as I type this here in Wenatchee, Washington. With winter here and Kokanee season in full swing, you may be like me and have a freezer full of tasty Kokanee in vacuum sealed bags. My absolute favorite way to eat Kokanee is canned and sm

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Smoked Salmon and Canned

My father loves smoked salmon. He also loves spending the winters with my mom in Arizona. So every year I smoke him a batch of Salmon for his yearly trip South. I decided this year I would can i…

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