Author Topic: Canning Day At My House  (Read 306 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!
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. David from Roswell,GA -Happy smoking!

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