Smoke the salmon and then can it...how long do you smoke, brine?

[Patsplace]

There is no need to add any liquid at all, not even the Peanut Oil. I just added the oil to try it and I like it.

[OU812]

Interesting.

Do you have a picture of the finished product in the jar?

[KyNola]

Here's what they look like, haven't opened one yet.http://s962.photobucket.com/albums/ae107/Patsplace_photos/?action=view&current=IMG_0026.jpg

Curt, here is a link to the finished product.

[OU812]

Here's what they look like, haven't opened one yet.http://s962.photobucket.com/albums/ae107/Patsplace_photos/?action=view&current=IMG_0026.jpg

Curt, here is a link to the finished product.

Thanks Larry, it was a long weekend.  ::)

[tsquared]

Been off site for a few weeks down in California. I smoke then can lots of pink salmon and based on that experience I wouldn't smoke more than 2 hours  before canning. The flavour gets too intense when canning. As far as what to add-I have tried different spices but I always put in a bit of vinegar into each jar to make the bones disappear. The resulting product is good in it's own way. I find it perfect for making smoked salmon dips. When you get an invite to a party with a "bring an appy" line, it's dead easy. I use 1 jar(small jars) of smoked salmon, 250 grams of cream cheese and 1/2 a finely minced onion. Gets rave reviews at parties. With 30 million pink salmon heading our way this summer,the smokers going to be busy. :)
T2