Smoking salmon and trout part xiii - smoking for canning
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Smoking salmon and trout part xiii - smoking for canning
  Salmon    Trout    Canning    Seafood  
Last updated 6/12/2012 12:52:49 AM. Recipe ID 14570. Report a problem with this recipe.
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      Title: Smoking salmon and trout part xiii - smoking for canning
 Categories: Seafood, Smoker, Info
      Yield: 1 Text file
 
 
  Because the fish is hot smoked and inclined to crumble, cut the side
  into canned sized pieces before smoking. Use a 80 deg sal brine: 5
  cups salt per 4 qt water.
  
                      BRINING TIMES
  
  :     Piece thickness                           Time
  :          1/2"                                 10 min
  :          3/4"                                 20 min
  :            1"                                 30 min
  :        1 1/2"                                 40 min
  :            2"                                  1 hr Smoking must be
  minimized to avoid harsh flavor in the finished product, but drying is
  important for quality. For forced draft smokers with hot plates,
  smoke 2 1/2 hrs at 110 deg F, and dry two more hours without smoke.
  Fro natural draft smokers, smoke 7 hours low smoke or 3 1/2 hrs
  medium smoke and finish drying two hours in a very low oven with the
  door ajar. Skin the pieces while still warm. Pack jars or cans as
  full as possible finishing with small strips. Process.
  
  N.B. IMPROPERLY CANNED FISH OR ANY OTHER FOOD CAN CARRY BOTULISM - A
  DEADLY POISON!
  
  Always process in a pressure cooker. Meat and fish are particularly
  susceptible to botulism. If you have any doubts about a canned
  product- do not taste it. Always boil home canned products at least
  10 minutes before consuming. Never use any canned foods that show any
  sign of spoilage. Bulging can ends and jar lids usually indicate
  spoilage. When you open containers, check for off odours, froth, foam
  or mold.
  
  How to control botulism:
  
  Botulism type E bacteria are found in fish intestines, gills and in
  mud from the sea. They thrive in the absence of oxygen in low acid
  environments. 5% salt retards growth but smoked salmon runs 1 to 4%
  only. Prompt removal of guts and gills followed by thorough washing
  of the belly cavity reduces contamination by as much as 90%. Bacteria
  can grow, albiet slowly, in temps as low as 5 deg C so immediate
  icing of fish and dropping the temp below 4 deg and maintaining until
  eaten will keep them safe.
  
  When pressure cooking, the heat must penetrate into the centre of the
  can. Every last bit of food must reach 240 deg F [118 deg C] to be
  safe. Test your gauge for accuracy periodically. Use pint jars or
  smaller. Or you can use small enamel lined 1/2 lb or 1 lb tin cans.
  Process 2 hours at 10 lb pressure. Extracted from: Smoking Salmon &
  Trout by Jack Whelan. Published 




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Recipe ID 14570 (Apr 03, 2005)

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