SALMON! Canning and Smoking question

[MacAttack]

Well my dad found some salmon to smoke and can and cook.  My uncle goes through a commercial fisherman and we got a pretty damn good deal. So we have 12 Sockeye to use!

So here are my questions...1)how do you smoke salmon so it doesn't ruin your smoker? Before we had one smoker for salmon and one for other. Everything taste fishy after you smoke fish in a smoker. 2)Canning...recipes? I was thinking just salt and put it the pressure cooker. Anything else?

[elkaholic123]

Pickled salmon is great 

[quadrafire]

I just did a batch for the first time last weekend. I searched a few threads on here and read up a bit on it. I did like NRAforlife and a 30-40 min smoke, the skin (and dark lateral line) comes right off. My time was 110 min at 15 lbs here in Spokane according to my book. I did a short (30 min) saltwater brine prior to smoking so I didn't add any salt.
It canned well, and is pretty tasty on crackers. It is a bit dry for my taste. I may do it next time without smoking and just add a few drops of liquid smoke.
Like I said this was my first time, so don't rely to much on me.
As far as the smell? I just continue to use the same smoker.

[MacAttack]

After I can them in a pressure cooker, when can I eat it?

[pilebuck]

Make up a dry rub let fish sit for 4 hours put in smoker for about 4 hours take skin off and put in jars pressure cook the best

[hooker]

Pickled salmon is great 

Pickled Salmon sucks   

It's seriously wrong and disturbing...   

[hooker]

Make up a dry rub let fish sit for 4 hours put in smoker for about 4 hours take skin off and put in jars pressure cook the best

Sounds about right. 

Good advice.

[MacAttack]

Make up a dry rub let fish sit for 4 hours put in smoker for about 4 hours take skin off and put in jars pressure cook the best

How long?

[pilebuck]

Look on your canning book for fish same time I don't have the minutes with me but should be the same as regular fish don't add oil or anything the fish oil is the best hope it helps if not I can give u the whole recipe when I get back in town 

[Stein]

If you can vac pack and freeze it, I would do that 100x over canning.  I never had great experiences with canned fish, it's marginal at best.

[MacAttack]

If you can vac pack and freeze it, I would do that 100x over canning.  I never had great experiences with canned fish, it's marginal at best.

Got 12 Sockeye, smoked 6, canned 2 and vacuumed the rest.

[MacAttack]

Look on your canning book for fish same time I don't have the minutes with me but should be the same as regular fish don't add oil or anything the fish oil is the best hope it helps if not I can give u the whole recipe when I get back in town 

No oil added just 1/8 teaspoon of canning salt. Tried it for lunch today, and it tasted dry...any suggestions?

[quadrafire]

mayonnaise......

[MacAttack]

Make up a dry rub let fish sit for 4 hours put in smoker for about 4 hours take skin off and put in jars pressure cook the best

Since it is smoked, it is already cooked right? So how long do you pressure cook?

[MacAttack]

mayonnaise......

Yeah, I did that....just never had canned salmon so I wasn't know what to expect