Submitted by:

Dave M with one for the Smoker

What to do with a fish like this

Smoke Canned Salmon
by Mark

40 Servings, Approximately 10 pint jars

10    pounds salmon, filleted with skin on
2 1/2    pounds salt, rock
2    ounces black pepper
1/2    pound brown sugar
2    tablespoons chili peppers

You will need a smoker, pressure cooker, 10 pint canning jars with lids and rings to complete this recipe.

Mix all dry ingredients in a mixing bowl. Spices are approximate and may be adjusted for personal preferences.

Cut filleted salmon into pieces approximately 1 to 2 inches wide and at most 1/2" shorter than the height of a pint canning jar.

Lay pieces in pans skin side down. Cover with dry ingredients. This is refereed to as dry packed so press the ingredients into the fish and into the cracks between the slices of fish. Place pans of fish in refrigerator.

Approximately every 1/2 hour, press ingredients into fish and into cracks between the slices of fish. The ingredients will result in liquid transferring out of the fish. The fish should remain in the ingredients for approximately 1 3/4 to 2 1/2 hours depending on how salty you like the fish. The fish should have a tough shell (pellicle) on the outside when removed from ingredients. Rinse fish sparingly to remove any residual rock salt.

Place fish on smoker racks skin side down. Allow fish to dry on racks for 1 to 2 hours prior to putting racks in a preheated smoker.

Smoke fish for 3 to 4 hours and burn 2 to 4 pans of chips depending on desired smoke taste.

Remove fish from smoker. Follow standard canning instructions for jar and canner preparation. Place pieces of fish into clean pint canning jars leaving skin on and putting skin side towards glass as much as possible. Try to keep pieces intact to the extent possible; do not pack.

Pressure can fish for 100 minutes at 11 pounds pressure according to standard canning instructions.

Store canned fish in dark, cool area. The fish is great on Ritz crackers and great in the boat while trying to catch more fish.

Amount Per Serving
Calories 141 Calories from Fat 47
Percent Total Calories From:
Fat 33% Protein 48% Carb. 18%

Nutrient        Amount per         % Daily
        Serving         Value
Total Fat        5    g     8%
Saturated Fat        1    g     7%
Cholesterol        47    mg     16%
Sodium        lots
Total Carbohydrate        6    g     2%