Smoked Maple Canned Salmon
Recipe type: Preserving
Cuisine: Smoked Fish
- Brine
- 3½ quarts of water
- ¼ cup of soya sauce
- 1½ cups of brown sugar
- 1½ cups of coarse salt
- 2 tablespoons of onion powder
- ½ cup of white sugar
- 8 cloves of garlic, minced
- Glaze:
- maple syrup
- golden corn syrup
- canola oil
- Combine all of the brine ingredients in a large pot over medium heat.
- Simmer and stir until all sugar and salt is dissolved.
- Remove from heat and allow to cool.
- Place the salmon, skin on, scales removed, into a large container with a lid.
- Add the cooled brine and place into the fridge overnight.
- Brine for 18 hours.
- Remove the salmon from the brine and rinse under cool running water.
- Pat dry.
- Cut salmon into strips close to the size needed to fill the jars.
- Spray the rack from the smoker well with non stick spray.
- Place the salmon on the rack, skin side down leaving a bit of space between the pieces.
- Glaze with a 50/50 combination of pure maple syrup and Rogers Golden Syrup.
- Place the rack on the top setting in the smoker and smoke for one hour.
- Have all jars clean and sterilized and in hot water.
- All lids and rings should be in a pot of water, slightly simmering on low/medium heat.
- Fill the canner with the proper amount of water for your model.
- I used 4 quarts for this application.
- Remove the salmon from the smoker allow to cool for a few moments.
- Gently fill the jars with warm salmon, leaving ¼ headspace in each jar.
- Drizzle with a touch of canola oil.
- Top each jar with 2 heaping tablespoons of Rogers Golden Syrup.
- Clean the rims of the jars with a hot clean cloth, add the lids and rings until finger tight.
- Place on the racks of the pressure cooker.
- Place and secure the lid on the cooker.
- Now crank up the heat.
- You want the pressure cooker to get fully pressurized.
- Once pressurized, the cooker begins to let off a steady stream of steam, start timing for 10 minutes.
- This is a very important step, do not skip.
- Once the 10 minutes has passed add the 10 pound weight, maintain the cooker just under 10 psi for 110 minutes.
- After 110 minutes remove the canner off the heat, allow to cool for 1 hour before removing the lid of the pressure cooker.
- Remove all jars and cool completely.
Recipe by Nutmeg Disrupted at https://nutmegdisrupted.com/smoked-maple-canned-salmon/
3.5.3251