Free: Contests & Raffles.
Yum!Ours is8oz cream cheese1/2 cup sour cream1/2 small red onion chopped/mincedA little lemon juiceSome dillA little garlic powderSmoked salmon to likingSorry, I cook by taste more than measure.
I put up over five cases of canned pink salmon, some smoked and some not, and we use it to make a lot of different salmon spreads and dips. I'm definitely going to try some of these recipes.
Thanks for all the suggestions, I’ll try them out as I refine this. My Japanese friend suggested that I add wasabi, that sounds like it’s worth a try as well.Then my Thai friend suggested fish sauce and Thai peppers. I’ll probably try the fish sauce, but I’ll take a pass on the Thai peppers.
Cold smoke is the way to go if canning. I used a perforated metal tube, load with wood and light. Barely any heat but good smoke. Once the salmon is a little tacky I call it good then off to the pressure canner. Just finished up a bunch this weekendSent from my SM-G973U using Tapatalk
Quote from: CLARKTAR on September 11, 2023, 10:32:57 AMCold smoke is the way to go if canning. I used a perforated metal tube, load with wood and light. Barely any heat but good smoke. Once the salmon is a little tacky I call it good then off to the pressure canner. Just finished up a bunch this weekendSent from my SM-G973U using TapatalkAdd any liquid, or dry pack?