Author Topic: Canning Day At My House  (Read 1063 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.


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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.

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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
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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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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
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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
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retired Air Nat'l. Guard
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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 -   - cup mayo
*  - 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
tsp garlic powder
  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 of oil.  Add patties (3 dia. X ) to hot oil and cook for 3 minutes each side.   Serve with your favorite homemade tartar sauce.
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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
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retired Police Officer
retired Air Nat'l. Guard
US Army '69-'72 (20th Engineers Vietnam)
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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!