canned smoked salmon

How To Make canned smoked salmon

• Step 1
  Mix sugar and salt in a large bowl or container.
• Step 2
  Rinse the salmon and pat dry. Cut into pieces, trying to keep them the same size. about 1 1/2 to 2 inches wide.
• 
  Step 3
  Cover with the dry brine, both sides, and set in glass or tupperware containers in a single layer. After all the salmon is in the containers, spread the remaining brine mix on top of all the pieces of fish. Cover dishes with plastic wrap or lids and let set for 6 hours. (start very early in the morning)
• 
  Step 4
  After 6 hours, rinse each piece off. The pieces will have a shiny layer. Dry off and set on a piece of paper (I used 2 paper bags opened and laid flat on the counter. Then I put an oscillating fan to gently fan the pieces of fish. Dry for 1 or 2 hours.
• 
  Step 5
  Start smoker. Heavy smoke. Temp 140 to 160 degrees for 1 hour. You are only smoking for half the time because you are going to be canning for the rest of the cooking process
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  Step 6
  Get your pressure canner, pint jars, and lids ready to can. Fish can not be water bathed.
• Step 7
  Remove the salmon from the smoker, and you can leave the skin on or take off. Fill jars with hot fish, packed tightly. 1" head space. Do not add water. Do not add salt (brining the salmon will be enough)
• Step 8
  I take the skin off before filling jars. No need to worry about bones as they will disappear in the process. Clean rims with white vinegar. Put on lids and rings.
• Step 9
  Process with a pressure canner for 110 minutes. Check your elevation for proper weight
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  Step 10
  After time is up, let jars sit for 30 min to 1 hr. before removing the canning lid. Remove jars. Check to make sure all the lids are sealed. If you happen to get one that did not seal, set it in the refrigerator as it will be ready to eat in the next few days.
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