Jarring/Canning Smoked Salmon
"Smoke the salmon with heavy smoke for about 2-3 hours max... Yes, the smoke intensifies and it also cooks the salmon more. I just love my jalepeno with whipped cream cheese! Also, it is GREAT mixed with regular salmon and fried as a cake - the jalepeno really comes out in that! Of course I use about 1/4 - 1/3 cup of jalepenos in a jar! I don't like "hot" and I just love this. Also, my daughter's fav is Alfredo greta garbo which is smoked salmon alfredo! HIGH in carbs and calories, but oh so yummy!" ~Anita R.
"For a light smoked flavor when canning, my husband had me add one strip of smoked salmon to a jar of salmon I was doing. It gave the whole jar flavor without being overpowering. We like our salmon smoked dry, leaning more toward jerky, so the flavor and textures balanced out while in the canning process. It only took one small strip to give it all good flavor." ~Jeanie M.