Canning salmon

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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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