How to Make Lightly Smoked Canned Salmon

today we've got some salmon we're going to smoke it and we're going to can it but I want to tell you one thing that I've learned taking the fish like this putting your smoking or smoking it then after it's done you're ready to eat it you take it out you put it in the jars and you can it to kill all the bacteria you end up with a product like this and this is one that I did and you have to put a little oil in there because it dries it out so you're actually cooking it twice and it dries it out too much now I'm going to show you a little method today I want you to try and you have to try this and experiment with it but we're going to take fish frenh fish and we're going to smoke it but we're going to take and smoke it in a big chief smoker with a smoke Chief attachment now that the reason we're going to do this is there will be no heat we'll just use the smoke we're only going to smoke it for about an hour I just want that nice light Smoky taste so I'm going to fillet my fish which I've already got done and then I'm going to skin it and I'm going to lay it on my racks now I like to lay it on a rack with one of these drying screens or like a nylon screen you want to be careful if you're using these in a propane smoker it'll melt them but these smokers don't get that pop they won't bother so I'm going to skin it lay the pieces on there put it in the rack there and then we'll turn on the smoke chief for about an hour and you'll see I'll show you how much smoke comes out of this thing you won't believe the smoke so you only need to do it about an hour then we'll take it out of there we'll put it in our jars put it in our pressure cooker and pressure cook it and it'll be just like the regular canned salmon nice and moist but have that Smoky flavor so we're going to skin this and skinning is easy you uh I always cut back down here grab a hold of the skin and sort of use a seesaw method now if you got a real sharp knife like I've got sometimes you'll cut through the skin I just cut through it right there but you want to go all the way down and take most of the skin off now if I had a duller knife it would be a little different but I really sharpen this one up so I'm just going to go down again turn the knife sideways and just take all the skin off so then I'm going to put my pieces on my rack like so and we'll do it this way now I'm going to cut the pieces to size whenever I put them in the jar you could leave some of the skin on my mother when she can fish she always left the skin on then later years we start taking it all off but skinning fish is simple just do like I did just go down to the skin turn it sideways pull and seesaw like so and you'll end up with nice pieces of fish and the skin so we'll go ahead and we'll load this thing up now with skinned fish now in fling your fish you're going to have a little bit of meat left on the backbone most people throw this away I don't throw anything away especially if I'm canning or smoking now I'm going to take my knife I'm going to put it right along the edge of these rib bones and I'm going to turn it sideways and I'm going to get these little pieces of salmon like so and I'm going to use those to fill in in my jar the little voids that I'm going to have and if you look at that you get actually get some pretty nice pieces now you're going to do it on both sides clean both sides off don't waste anything now another cute little trick if you have these pieces like this and you have several salmon I put it in my brine that I'm going to smoke with and then I smoke it and you end up with pieces like this and my grandkids they think it's jerky it's some of the nicest little pieces you'll ever have remember put that on the top shelf whenever you're smoking cuz it's going to get done way ahead of the big thick pieces all right so don't waste anything take the backbone trim all the pieces off of both Sid just like I'm doing here and you'll be able to use that in your canning and also in your smoking all right now we could smoke in the Big Chief smoker using the heating element we'd add heat to it and you'll lose some of the fat and some of the oil out of the fish so I don't want to do that so I'm going to take a smoke cheap and this is a smoke tee that gives you cold smoke and it runs off of pellets we're going to fill up this little thing here and I'm going to use today Cherry you could use any flavor you like and it was doesn't take that much for an hour but I'm going to put I'm going put half of this container in there and I'm going to put my top on it and I have made mine accessible to my smoker I drilled a hole in the Sid really easy to do and if I wasn't shown it to you I would have it uh so I would take and on mine I have it in the backyard I keep it hooked up all the time but you can put it in there like that you just drill a hole it's really easy to install I've uh put it on there and I'm going to turn it on and it won't take any time at all and it will start smoking so we're going to put about an hour's worth of smoke on this fish we don't want to get it too heavy with smoke we just want to have a nice Smoky taste so I'm going to leave the door open here and you'll see the it won't take long seat coming already you look down here but it won't take this long and it's going to you can see the smoke already but it's cool it's not going to have any heat so I'm going to put my cover back on my smoker and look at the timer and I'm going to go for about an hour 45 minutes to an hour will be plenty I'm going to let that build up in there a little bit and then I'm going to open the door and show you how much smoke you won't believe how much much smoke this puts out in a short period of time but no heat I just do it if you going to smoke cheese you can put it in there the cheese won't melt so that smoke Chief is one of the nicest new things for smoking that we've got now I'm going to open this door watch this now I mean I didn't have that under a minute and I already got all that smoke so now we're going to leave it leave it in there for an hour and then we're going to take it out and put it in the jar with some can all right I'm going to take some of these pieces out of the smoker now we've smoked this for an hour and you notice it's changing color just a little bit it looks uh paler but whenever I cut into it now I'm going to cut you want to fill the jars up to this first glass ring you need a 3/4 of an inch head space if you don't have the head space it'll expand and break the bottom out of your jar so I cut it off so it'll fit into that jar and you see the color before you smoke it then after you smoke it so you're going to have that nice light smoke then you take that piece you lay it in the jar like so then I'm going to fill up the voids with some more salmon remember those little pieces I had I'll show you how that'll come in handy and I'm going to cut this one to length also like so I'm going to take these pieces I'm going to put those down in there and fill up all the little voids you need to get it as full as you can now those little pieces I cut off the backbone that's going to go in here to take up all that space now remember you can't fill it don't get greedy and try to fill the jar too full if you do as it expands it'll blow the bottom out of the jar you'll start taking them out of your pressure cooker and the bottom will be BL out it expands it'll just blow the bottom out so you can't got to make sure you've got from here up to the top with no fish on it that's going to be your head space so we cut these to length I always just set it down there next to the jar cut it right to that first band like so do the same thing with the second one put these pieces in your jar like this you want to try to get all that air out of there you can't cuz you want to get as much fish in there as you can possibly get in there like this and then we're going to get ready to put the salt on there now you want to use salt you don't have to put salt in there but it'll it'll turn out much better you want canning or pickling salt has to be plain salt so you're going to add a half a teaspoon to every pint like so put it in there like this go through and do every one of them then after you're done you're going to wipe the rim of the glass off and check it make sure that it isn't broken or chipped so you get a clean Rag and you go just like this and you wipe it off and you set it over here and I'm going to get all mine set out just like that then I'm going to put the lid on there now I've got all my jars I've got my salt in there plain salt canning salt I'm going to wipe the rim like so with a clean cloth and I'm feeling it make sure there isn't a chip I'm going to submerge my Lids in some hot boiling water that softens up the seal then I'm going to put my ring on there and tighten it down now tighten it just as tight as you can tighten it because when it gets in there and it starts working in the in the pressure cooker it seems like it wants to loosen up I don't know why but it always does so get the lid out of the hot water put it on top of there and that is going to make that nice soft and pliable and when I tighten it down you'll have a nice seal getting all those ready all right now that's the last one and then we're going to move them over here and put them in the pressure cooker all right now to canned fish you have to have a pressure cooker and the reason you have to have a pressure cooker is water boils at 212° all bacteria doesn't die till it gets to 230 so you could get it any hotter than 212 but by putting it under pressure you can get up to 245 de so you have to have a pressure cooker now this is the type that I this is the first one I ever got and I got it from my birthday one time when I was 18 years old the thing I just like about it is has a rubber gasket and they shrink and you won't seal then you have to go to the store and buy one if you can find one it's almost impossible to find one anymore so I have went to this pressure cooker it's the best there is is an all American pressure cooker you'll buy it one time you'll never have to replace it reason it's so good it's metal to metal doesn't have a gasket seals every time as long as you tighten the lid down just right so I'm going to put my jars in there now there's a plate here it's got a little lip on you put that down I'm going to put my jars in here then I'm going to add some water you want to start this all out at the same temperature all cold so I'm putting my jars in like so after I get them in there then I'm going to have to add some water the water is what's going to do the cooking so I want to add some water till it comes 2/3 of the way up on the jar you don't need too much but if you don't have enough you'll run out of water before the process is done so 2/3 way up the jar I filled it up now I've got more jars so I have another layer I can put that in there and I can just keep adding some more I can run two two layers that's what's neat about this caner now a lot of people would say all right now you got two layers you need more water no that water is going to build up steam and pressure you need the same amount whether it's one labor two layers or three labers I even have a caner that has room I can do them stack them three high do 32 pints at one time so we got them in there and then we're going to put the lid on close it up and bring it up to temperature all right now I've got all my jars in there and I put the lid on the only thing you have to remember is you tighten it down across from one another so so in other words you want the lid to come down even it come down cat wus it might leap it'll it'll seal every time if you if you tighten it down and you can look at the crack it's the same width on this side as it is on that side on both sides so it's even now I'm going to turn the heat up on full bar and I'm going to get that water to start boiling once it starts boiling and this vent here starts vening when it starts venting I'm going to take my weight we call this a Shaker or weight it has three settings a five a 10 or 15 and I'm going to set it on the 10 once it reaches 10 lbs of pressure then it starts shaking and I'm going to level my heat off at 12 lb of pressure and I'm going to write the time down I'm going to cook it for 90 minutes 12 lbs of pressure at 90 minutes will kill all the bacteria in the jar if you cut that time frame short you're going to have trouble you'll get botulism in the can or in the jar so you have to do 90 minutes at 12 lb of pressure then whenever the 12 lbs of pressure after the 90 minutes turn it off don't try to move it Let the pressure go all the way down when it's at zero on your gauge take the shaker off make sure there's nothing no steam going out there unbutton it and you take the jars off and set them on the countertop we'll do that whenever we're done no not really those nice all right now we've had our fish in here for 90 minutes to 12 lbs of pressure I shut the heat off you let it just set you let the temperature the pressure go all the way down you take your Shaker shaker off and make sure there's no steam coming out and then you can unhook the side screws and we're going to take off the top there won't be any pressure left in here because we've let it all off to take our top off and I always do it there's a tool you can buy to take these out of here but I always use a rag a wet rag you take them out I'm going to set them here on my rubber mat you can see they're bubbling they they're really hot you don't want to touch them and I'm going to let them sit here and not disturb them and as they start to cool they'll contract and it'll pull a vacuum on your lid and you'll hear the lid pop down so you see how they're bubbling you don't want to try to handle anything anymore than you have to you get burnt and with any luck all of these will seal I did a batch earlier of quartz and this is what I had left over or they were half they were pints and these are half pints so so here's what it looks like after it smoked now this is with a light smoke remember this is the one that I had smoked and then I canned it and you see how much drier this is going to be I think you're going to like doing it that way a little bit of cold smoke with a smoke Chief then put it in your jars put a half a teaspoon of salt in here plain salt do your same thing the procedure like you were canning 12 lbs of pressure for 90 minutes and all that's in there is fish and half a teaspoon of salt that's the oil that's out of the fish I heard one of them po there one of them just sealed so right now here's some plain salmon that I can and here's some that I put the cold smoke on now you can tell the difference but what I always do is I write on the top smoke and the date but you don't have to if you were trying to tell the difference this has that little Amber look the caramel colored look and this is just the plane so you'd know which it was and the same way with the little ones here's the plain one and here's one here with just a little smoke just tell the difference in the color now after they seal you push on the lid form that vacuum you put it on the help and it'll last you for years nothing go bad whereas a can has a liner in it glass doesn't have any liner doesn't need any only thing if it if you ever lose the seal then you have to throw it away and you can store it for 2 3 4 years like this if a jar happens not to seal I hear some of these sealing right now that doesn't mean you can't eat it you just can't store it you can put it in the refrigerator you can eat it right away whatever if we have one here that doesn't seal today I'll have it for my lunch [Music]

Channel: Smokehouse Products

Views: 117,530

Keywords: Smoked Salmon (Dish), Food, Smoking, Salmon (Ingredient), Kitchen, Recipe, Canning (Product Category), Salmon Cannery, Cooking, Recipes, Smokehouse (Cuisine)

Id: 7WneA-dXcuU

Length: 16min 59sec (1019 seconds)

Published: Tue Nov 03 2015