Recipe - Salmon - Smoked And Canned

BRINE
1 ga Water
1 One half cup Plain salt
Three fourths cup Sugar
Three fourths cup Brown sugar
One half cup Soy sauce

SEASONINGS
Garlic powder
Pepper
Schilling Spicy Montreal
Steak Seasoning (secret
ingredient)

From: johnj@maxinet.com (John Yolton)

Date: Sun, 14 Jul 1996 10:13:47 0700
This will do approx. 20# of fish, can be halved.

SALMON FILLETS: cut into thirds, leave skin on, save carcass cut into
thirds

SOAK: fillet chunks 6 hrs, carcass and small pieces 3 hrs

REMOVE FROM BRINE: Pat dry and place on racks to dry oven racks, cake
racks, whatever. Good air circulation around meat is important.

SEASON LIBERALLY:

AIR DRY: Until skin is dry and glazed. This may take 12 24 hrs depending
on air temp. A fan will help speed up the drying. Do not expose to full
sun. If meat bees are a problem cover with window screen material.

SMOKE: 2 hrs at LOW! heat. The object here is not to cook but to impart a
good smoke flavor. However, if you want to consume now go ahead and smoke
it till done. Otherwise
: CAN :

Prepare jars as per instructions. Use wide mouth pints and One half pints.
Skin fillets and break into chunks. Fully pack jars to within 1" from top.
Don't worry about small bones, they will dissolve during the canning
process. Remove meat from carcass with a fork can these small pieces in
their own jars and use for salads, dips, etc.

Stack jars in PRESSURE CANNER and process for 90 min. ENJOY :

Anytime during the year, it's delicious !

JOHN YOLTON 7/14/96

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