First batch of smoked salmon this year (Metlakatla: home, buy)

[GrammasCabin]

Oh, if you want that dry brine receipe let me know. I'm upstairs in the loft & the book's down in the kitchen but I'd get off my duff and get it if you want.

[GrammasCabin]

Originally Posted by Grannysroost

Beautiful pic as usual GrammasC...

Does that plant on the left need water or is it the picture..can you tell I studied it closely, love your kitchen...

Geeze, I can't get away with anything around this place. Yes, Granny, that plant needs water. I think houseplants are a pain but when we finished this cabin my dagburn friends brought me houseplants! Been tryin' to kill 'em for 10 years.
Thanks for the kudos you guys. The tide's out in this picture. Around this time last year at high tide I looked out those windows just in time to see a whale fly out of the water. I'm waiting to get a picture of that through those windows.

[mongazid]

Originally Posted by GrammasCabin

Oh, if you want that dry brine receipe let me know. I'm upstairs in the loft & the book's down in the kitchen but I'd get off my duff and get it if you want.

Yep, I would love to get that receipe, if you have time. The fish I was referring to as russian river reds are just sockeyes we caught out of the russian river were it flows into the kenia river. I had seen a couple of those little chief smokers afew weekends ago at yard sales and did'nt even think about buying one. I won't let that happen again.

[blueflames50]

Originally Posted by GrammasCabin

Oh, if you want that dry brine receipe let me know. I'm upstairs in the loft & the book's down in the kitchen but I'd get off my duff and get it if you want.

I would love the recipe!! please PM it unless there are so many others and you post it in the forum. thanks! Might just have to buy some Copper River Salmon today and give it a try!!

[GrammasCabin]

Here you go... SMOKED BROWN-SUGAR CURED SALMON

Mix together:

2 cups seasalt
1 cup brown sugar
2 tbs. pepper
1 tbs. each: crushed bay leaves, allspice, cloves and mace (if I don't have mace I use nutmeg but
add a little extra)
I like to cut my fish in 1" strips for hanging. If you choose to use chunks on racks, cut your pieces about 1 1/2" by 4"

Dredge your salmon strips in this mixture, as much as will cling to the fish ...and leave it 6 to 8 hours

Rinse well to remove all traces of salt then soak in frequently changed water for 4 to 6 hours. Swish the fish around in plenty of fresh water and change the water every hour or so.

Allow fish to air-dry at least 6 hours, if it's raining-10. I pre-hang 1" strips in the smokehouse with a fan blowing directly on them. If you're smoking chunks on racks, spray the racks with Pam, spread your fish so it doesn't touch the next piece and arrange the racks in front of a fan. This not only helps form a nice firm skin over the fish but also keeps the bugs away. Your fish should feel dry, or at least tacky to the touch before you start smoking, otherwise the moisture will weep out of the fish and look icky.

The instructions say to smoke for 16-24 hours but I can never get a cool enough smoke for that long.
If you're canning your fish, 3-4 hours of smoke should be enough then process at 10lbs pressure for 90 minutes in pint or 1/2 pint jars. About 8 hours in my smokehouse seems to be just right for eating or freezing. It's good 'til it's gone, vacuum packed and frozen.


If you don't have time for all that and want a delicious canned salmon try this:

GARLIC SAUCE FOR CANNING SALMON

1 pint ketchup
1/2 pint salad oil
1 heaping tbs. salt
1 tsp. pepper
1/2 cup cider vinegar
10 large, fresh, crushed garlic cloves

Bring all this to a boil and add 1 tablespoon to each 1/2 pint jar, seal and process as usual. Don't open for at least a month! This gets better and better as it ages. It's so good you'll want to eat it right out of the jar.

[Grannysroost]

The garlic one looks great!!! but...how much salmon do you need (as I am a beginner on canning it)

[GrammasCabin]

Originally Posted by Grannysroost

The garlic one looks great!!! but...how much salmon do you need (as I am a beginner on canning it)

A couple nice kings, 30lb or so each...or 3-4 sockeye should do 16 pints. I'm guessing here, but that sounds about right. I skin 'em for canning but leave the bones in.

[bajadrmin]

Is that something someone will teach me how to do start (catching them) to finish (eating them) when I get there? If it don't involve a cow or a pig your not taught how to cook it around here not to mention buy it.. borrrring.. Not saying I don't love my cows though... mmmmm...

[Grannysroost]

Originally Posted by GrammasCabin

A couple nice kings, 30lb or so each...or 3-4 sockeye should do 16 pints. I'm guessing here, but that sounds about right. I skin 'em for canning but leave the bones in.

Okay, sounds easy enough...do you keep the mix really wet, medium wet, barely wet...that should do it...

[Grannysroost]

Originally Posted by bajadrmin

Is that something someone will teach me how to do start (catching them) to finish (eating them) when I get there? If it don't involve a cow or a pig your not taught how to cook it around here not to mention buy it.. borrrring.. Not saying I don't love my cows though... mmmmm...

I am sure they will, I think most here like their fishing...As long as you like seafood, I think you will find nothing compares to the taste and quality of what is available here, and even better if you know you got it yourself...Lots of help around here to help with the cooking too, as you can see