Filet and skin fish. No need to worry about removing bones they will cook up in the canning process and are actually a good source of calcium. fill pint jar half full with fish than add:
1/2 teaspoon pickling salt
1 teaspoon ketchup
1 teaspoon cooking oil
1 teaspoon vinegar
finish filling jar with fish and seal. pressure cook 100 minutes at 10 lbs. pressure. let cool.
(an 18 lb. salmon will yield approximately 8 pints.)
TAKE ONE FILET OF SALMON LAY ON TO TIN FOIL AND CURL UP THE EDGES TO MAKE A BOAT. THAN SPRINKLE A DASH OF SALT AND PEPPER ON TO ENTIRE FILET. LIGHTLY COVER FILET WITH BROWN SUGaR (OPTIONAL) NOW COVER THE FILET GENEROUSLY WITH RANCH DRESSING. ( I LIKE HIDDEN vALLeY©) hEAT UP GRILL TO 350° AND PLACE TIN FOIL AND FILET ON RACK. COOK FOR ABOUT 30 MINUTES COVERED. pERIODICALLY CHECK THE HEAT KEEPING IT CLOSE TO 350° AND THE FISH BY USING A FORK AND SEEING IF THE FILET FLAKES OPEN.
make a brine
-2 1/2 to 3 gal water.
-2 1/2 cups salt or enough salt to float an egg
-2 tbsp paprika
-4 to 8 fillets of salmon chunked
-let salmon soak in brine for 12hours
-prepare smoker grills by cleaning and spraying with nonstick cooking spray,
-add salmon to grills do not wipe dry.
-you can coat salmon with a rub. i like covering with brown sugar or "luzianne©" cajun seasoning.
-start smoker and add grills with salmon
-smoke with apple or cherry wood
-smoke at 140° to 160° for the first 2 hours
-increase heat to 180°to 200° for 1 hour
-decrease heat and smoke one more hour
-let cool and enjoy
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you can use any left over salmon from the grill, baked, or canned. remove all bones and crumble into a bowl. add mayonnaise to desired creaminess. next add 1/2 to full pack of lipton© onion soup mix to your taste. spread on crackers and enjoy.
for a little added flavor try adding a chunk of smoked salmon to your spread.