So I'm new to canning and I tried canning some smoked salmon. It turned out dryyyyy... I smoked our normal process except I only smoked it long enough to burn two pans of alder chips in my little chief. We then stuffed into half pint jars and cooked for 100 min at 10 psi. It turned out edible but very dryy.. I've had other people's canned/smoked and it was far better and not nearly as dry. What can I do better or change?