Finally found somebody doing this the correct way. Great job and nice looking finished results. I do mine almost the same but I add a little garlic to mine. Happy fishing
Hi, I am in Australia and we have fresh salmon for US $12 a Kilo or I guess about $5.50 a pound off the docks. YOU HAVE MADE MY DAY!!!!! Yuuummmmm Thank you so much. Great music.
Kentrell deserves peace, positivity, and happiness. He will always be the greatest & most down to earth rapper and person. He cant fake what he rap about ...i pray God leads him and his babies to happiness 💚 #slimebelief
I’ve tried other fish (halibut, black rockfish) and was not happy with the results. Kinda dry and weird tasting. Be careful with the kings. The fillets will be thicker and won’t take the brine as well, and will smoke slower too. And when you smoke, make sure the top of the doors have a 3” gap so the heat escapes. Don’t cook the fish in the smoker! You just want it to pick up the smoke flavor and dry a bit. It needs to go into the cans raw or you will have gross, crumbled fish.
@@philiptschersich4105 I just tried a simular recipe as this. Our traditional wet brine which is 1 cup salt to 2 cups brown sugar in a half gallon water. I added tablespoon of granulated garlic, tablespoon back pepper. The fillets where thick so brined for two days in the fridge, rinsed with cold water, then air dried with fans for 2-3 hours then cold smoked with smoke tubes on my pellet grill keeping the heat about 110 or lower for about 6 hours. I ran out of time so refrigerated overnight and canned the next day. I smoked with cherry, apple and maple. Amazing! Better than fresh smoked salmon.
An average-sized sockeye will fill 2 jars. So basically one fillet per jar. 8 fish for 16 jars. If it's a coho or larger sockeye, one fillet will fill 1.5 jars.
@@jonahex8463 I should add that it is very important that the fish NOT cook during the smoking step. This is supposed to be a "cold smoke." It needs to go into the cans raw but nicely bronzed with smoke on the surface. If it cooks during the smoking step, you will end up with canned salmon gravel. Rotate the racks every hour and keep the tops of the doors open to allow heat to escape. You will know you are done smoking because of the color (deep amber) not because the fish is 'cooked' in any sense.
i have watched at least 100 videos lots of late nights...on canning smoked salmon...only 2 maybe 3 i like....this is one of them...even my father would agree with this...i am 55 years old sir...smoked salmon matters to us...you do it right...i now live at 1800 feet sea level...hope it dont ruin the final result....it is a good video...only idiots could not understand the time it takes ..the preparation it takes...to do it like this.
@@5222k no… I’m not needy or douchey enough to post videos about crap I really have no idea how to do just to feel a existence in life. Those who can do, those who try and still suck post videos on RUclips.
@@arthurtmorgan4211 Lol. Do you think people read your statement and really think "Wow that makes sense. This asshole really has it all together." Yes, those who can, do. But some people have the heart of a teacher and like to share. If you know that youtube videos suck so much, why do you watch them? Sounds like someone: A) Needs a hug (or wasn't breastfed as a child) B) Feels valid by slamming videos. C) Really really needs people to know what a "doer" you are, yet, you can't post videos showing how awesome you are because that would go against your douchey rants against other youtubers.
Finally found somebody doing this the correct way. Great job and nice looking finished results. I do mine almost the same but I add a little garlic to mine. Happy fishing
Hi, I am in Australia and we have fresh salmon for US $12 a Kilo or I guess about $5.50 a pound off the docks. YOU HAVE MADE MY DAY!!!!! Yuuummmmm Thank you so much. Great music.
Very nice and clean prep. No bones no icky skin or vertebrae! Awesome video
Like the look of the finished product. Is the texture closer to that of canned kipper snacks? Love kipper snacks, canned fish, not so much.
If they ever let us go fishing again (pandemic time) I'll be using your recipe, thanks!
Kentrell deserves peace, positivity, and happiness. He will always be the greatest & most down to earth rapper and person. He cant fake what he rap about ...i pray God leads him and his babies to happiness 💚 #slimebelief
Impressive, man!
I’m buying me a smoker on Monday and do this method. I have 6 reds to can and 2 kings. Wonder if I can do this method with halibut and cod?
I’ve tried other fish (halibut, black rockfish) and was not happy with the results. Kinda dry and weird tasting. Be careful with the kings. The fillets will be thicker and won’t take the brine as well, and will smoke slower too. And when you smoke, make sure the top of the doors have a 3” gap so the heat escapes. Don’t cook the fish in the smoker! You just want it to pick up the smoke flavor and dry a bit. It needs to go into the cans raw or you will have gross, crumbled fish.
@@philiptschersich4105 I just tried a simular recipe as this. Our traditional wet brine which is 1 cup salt to 2 cups brown sugar in a half gallon water. I added tablespoon of granulated garlic, tablespoon back pepper. The fillets where thick so brined for two days in the fridge, rinsed with cold water, then air dried with fans for 2-3 hours then cold smoked with smoke tubes on my pellet grill keeping the heat about 110 or lower for about 6 hours. I ran out of time so refrigerated overnight and canned the next day. I smoked with cherry, apple and maple. Amazing! Better than fresh smoked salmon.
Were is the taste about salmon?😮
2 questions 1 why jalapenos and 2 will the smoked salmon be spicy?3rd sorry wondering how long can the jars last?
damn...
Dang. That looks good.
Thanks for uploading your videos on RUclips! It's easier for me to follow you here than it is on vimeo.
How many reds for 16 jars?
An average-sized sockeye will fill 2 jars. So basically one fillet per jar. 8 fish for 16 jars. If it's a coho or larger sockeye, one fillet will fill 1.5 jars.
@@kodiak907Hey Thxs for the info! Getting ready to get after it this week, appreciate the heads up.👍🏻
@@jonahex8463 I should add that it is very important that the fish NOT cook during the smoking step. This is supposed to be a "cold smoke." It needs to go into the cans raw but nicely bronzed with smoke on the surface. If it cooks during the smoking step, you will end up with canned salmon gravel. Rotate the racks every hour and keep the tops of the doors open to allow heat to escape. You will know you are done smoking because of the color (deep amber) not because the fish is 'cooked' in any sense.
@@kodiak907 Thxs for the heads up, def want to get the color love the deep red. Cold smoke only.👍🏻
I'm Jelly. lol
i have watched at least 100 videos lots of late nights...on canning smoked salmon...only 2 maybe 3 i like....this is one of them...even my father would agree with this...i am 55 years old sir...smoked salmon matters to us...you do it right...i now live at 1800 feet sea level...hope it dont ruin the final result....it is a good video...only idiots could not understand the time it takes ..the preparation it takes...to do it like this.
your prep is an long time of doing this...we watch and we see...the system you have is a chain that works...very nice.
this is an entire weekend...that i know by what you are running...tiring it is...but very much worth the effort.
Not a good video at all. Music sucks
Yet your videos are awesome.....
@@5222k no… I’m not needy or douchey enough to post videos about crap I really have no idea how to do just to feel a existence in life. Those who can do, those who try and still suck post videos on RUclips.
@@arthurtmorgan4211 Lol. Do you think people read your statement and really think "Wow that makes sense. This asshole really has it all together." Yes, those who can, do. But some people have the heart of a teacher and like to share.
If you know that youtube videos suck so much, why do you watch them? Sounds like someone:
A) Needs a hug (or wasn't breastfed as a child)
B) Feels valid by slamming videos.
C) Really really needs people to know what a "doer" you are, yet, you can't post videos showing how awesome you are because that would go against your douchey rants against other youtubers.
Excellent video! Thank you for sharing