Author Topic: Canning Day At My House  (Read 5100 times)

SuperDave

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Canning Day At My House
« on: July 29, 2017, 08:44:46 AM »
A couple of trips to the Gorge and it's time to get busy with the canning.  Brined overnight and now for a short bath in the smoke before going into jars.


Model 4, Harrisville, Utah

SuperDave

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Re: Canning Day At My House
« Reply #1 on: July 29, 2017, 12:47:16 PM »
Out of the smoke and ready to jar.


Model 4, Harrisville, Utah

Durangosmoker

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Re: Canning Day At My House
« Reply #2 on: July 29, 2017, 03:51:28 PM »
Looks mighty tasty.
Eric in New York's Hudson Valley, unless I can get out to Durango.
SI #1 in Durango, #2 in NY, and thinking about a 3D.

SuperDave

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Re: Canning Day At My House
« Reply #3 on: July 30, 2017, 09:19:59 AM »
And the end product.

Model 4, Harrisville, Utah

polarlys

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Re: Canning Day At My House
« Reply #4 on: July 30, 2017, 11:21:15 AM »
That's a lot of good lookin first class fish.   Please tell me just how you fix it at home ???

Enjoy,
Roger from NJ

Roger from NJ
Somerset, NJ
retired Police Officer
retired Air Nat'l. Guard
US Army '69-'72 (20th Engineers Vietnam)
SI-3d

SuperDave

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Re: Canning Day At My House
« Reply #5 on: July 30, 2017, 03:01:16 PM »
I love it was party dip with crackers but this is probably my favorite.



Model 4, Harrisville, Utah

JustChillin

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Re: Canning Day At My House
« Reply #6 on: July 30, 2017, 07:27:47 PM »
The fish cakes look wonderful!
David from Roswell,GA. My tools currently include the SI #2 with an Auber, Grill Dome, Solaire 27", Holland Grill (Companion) & Weber (Smokey Joe). The Companion & SJ are primarily used for tailgating.

Nimrod

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Re: Canning Day At My House
« Reply #7 on: July 30, 2017, 08:06:56 PM »
Looks mighty larrapin Dave :)
Dave from Lufkin, TX
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Weber Genesis and one shop built offset (certified) sanctuary for red wasps

drains

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Re: Canning Day At My House
« Reply #8 on: July 30, 2017, 10:46:18 PM »
That's some fine dining!
Dale from East Texas
Smokin It #3

polarlys

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Re: Canning Day At My House
« Reply #9 on: September 14, 2017, 12:25:59 PM »
I wonder if you might share your recipe for the fish cakes ??   They sure look good.   I've been smoking salmon for a long time.   Here ( East Coast) it's usually purchased fish for me (and, heaven forbid the blasphemy, farm raised).  But I gotta use what I can get.   I've been cold smoking for many years and like the slicing texture I get but just yesterday I tried something new to me.   I was following directions I found on "U" Tube that included using low heat.   Came out OK but I didn't care for the texture of the cooked salmon.   Taste was good and not overly salty and it was spreadable on toast or crackers but I think I'll go back to the slicing texture of cold smoking.   I do like salmon cakes and if they came out to my liking I might do some just for that.   Have to see how it goes.   I can make only so much party dip.

ThanX all,
Roger from NJ
Roger from NJ
Somerset, NJ
retired Police Officer
retired Air Nat'l. Guard
US Army '69-'72 (20th Engineers Vietnam)
SI-3d

SuperDave

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Re: Canning Day At My House
« Reply #10 on: April 29, 2018, 09:09:44 AM »
3 – 4 jars (1/2 pint) canned Kokanee – drained
*1/3 -   - ½ cup mayo
*¾  - 1 cup finely crushed crackers (I mix saltines & ritz)
3 chopped green onions
1/3 cup chopped jalapeno rings (from a jar)
2 Tbsp chopped cilantro
½ tsp garlic powder
¼  tsp cayenne pepper
1 Tbsp parmesan cheese
1 egg
Salt & Pepper
Makes 10 – 12 patties

*Fish will vary in moisture content so these are approx. only.  Adjust amounts so that the mixture is firm and binds well.
Mix all ingredients and allow to rest for about 15 minutes in the refrigerator. Form patties.  In a large frying pan over medium high heat, heat ½” of oil.  Add patties (3” dia. X ½”) to hot oil and cook for 3 minutes each side.   Serve with your favorite homemade tartar sauce.
Model 4, Harrisville, Utah

polarlys

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Re: Canning Day At My House
« Reply #11 on: April 29, 2018, 10:22:20 AM »
ThanX Dave.   I shall give it a go. 

Roger from delayed spring in New Jersey
Roger from NJ
Somerset, NJ
retired Police Officer
retired Air Nat'l. Guard
US Army '69-'72 (20th Engineers Vietnam)
SI-3d

azbohunter

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Re: Canning Day At My House
« Reply #12 on: May 13, 2018, 06:05:12 PM »
That is going to be on my list of camp meals this summer. I assume it will work just as well with fresh fish? I always scrape the carcass of Chinook and get at least a meal if not two of salmon patties.
Glendale, AZ 8 months of the year and then 4 months where ever the fish are biting best, usually along the Columbia River in Oregon.
I eat, therefore I hunt and fish! Hopefully I will learn to smoke some of it!

Cook-E

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Re: Canning Day At My House
« Reply #13 on: January 12, 2021, 08:01:42 PM »
Hi SuperDave!  I know this is an old post, but Whaaaat?  You can jar up smoked fish??  Tell me, please, how you do this.  I loved smoked fish, just bought a Model 2D, which should be arriving any day now.  Intend to smoke a lot of trout and salmon, but it never occurred to me that I could do it up in a huge batch and can it.  I only can peaches!
Ruth from Phila area
Brand Newby (other than my stove top smoker)
Model 2D
Not much of a meat eater, but I think that's gonna change
Plan on smoking lots and lots of fish, and veggies