Shelf Stable Smoked Salmon
- Thread starter Rain City
- Start date
Sotally Tober
Well-Known Member
I was doing some reading online and found this thread on this topic.
Seems to be more about how it is packaged and sterilization
https://www.chowhound.com/post/refrigerated-smoked-salmon-464888
Seems to be more about how it is packaged and sterilization
https://www.chowhound.com/post/refrigerated-smoked-salmon-464888
wildmanyeah
Crew Member
Clearly you are not eating it fast enough, being a fishermen is a commitment at least fish for dinner 2 nights a week!! stay out of the pop and chips before bed and start hammering on that smoked salmon!!
lol
Rain City
Crew Member
I'm prepping! You'll be knocking on my door when the zombies come
wildmanyeah
Crew Member
I'm prepping! You'll be knocking on my door when the zombies come
Can it and have salmon sandwiches or salmon burgers
Deejray
Active Member
Funny to see you using smaller jars. I grew up with the pint jars but my wife said no more and bought a ton of those single meal (for her, i need 2) jars.
With regards the the thread I was under the impression it was based on handling and moisture content. Past a certain point it needed to be frozen. This was something I was told years ago, I'll research a bit and see if I can come up with something more concrete as I would like to do the same (kind of a pain to have to defrost every time I want smoked)
Dogbreath
Well-Known Member
I had a guy who was an Innu from Labrador make me some smoked Coho that was his people's style he said it didn't need to be refrigerated and he was right-it was So Dry/So Hard/So Salty a dog wouldn't eat it.
I chopped some up and put it into a fall stew and let it simmer for 30 minutes-it never changed at all nor did it add any flavour to the stew.
So be careful what you ask for.
I chopped some up and put it into a fall stew and let it simmer for 30 minutes-it never changed at all nor did it add any flavour to the stew.
So be careful what you ask for.
Rain City
Crew Member
Haha I have 100 of those jars in the pantry. I need variety!
Rain City
Crew Member
Yah that's what I figured and was hoping to avoid.
nicnat
Well-Known Member
https://www.sportfishingbc.com/forum/index.php?threads/indian-candy.40750/
I made the big guys recipe the other day in my bradley and it was awesome, I did not do the glaze part and was very happy with the end result as were others. I used 3 pucks of cherrywood, very slowly raised the heat by puting it on low with door slightly ajar for an hour then closed door on low for 1/2 hour then added 1st puck, next puck 2 hrs later slowly increasing heat and last puck 2 hrs after with heat up to about 1/2 way. all my fish were sockeye. about 8 hrs smoking total with no smoke in the 1st 1.5 hrs.
I made the big guys recipe the other day in my bradley and it was awesome, I did not do the glaze part and was very happy with the end result as were others. I used 3 pucks of cherrywood, very slowly raised the heat by puting it on low with door slightly ajar for an hour then closed door on low for 1/2 hour then added 1st puck, next puck 2 hrs later slowly increasing heat and last puck 2 hrs after with heat up to about 1/2 way. all my fish were sockeye. about 8 hrs smoking total with no smoke in the 1st 1.5 hrs.
Ian wagner
Active Member
The problem with what the op is asking is you have to use lots of chemicals to make it safe
Rain City
Crew Member
Yeah that's kind of what I'm realizing now. Thanks anyways guys.
fish brain
Crew Member
A local native buddy gave me some a couple of years ago. Same thing, so dry and salty I couldn't eat it.
