I thought I had seen a thread about this before but I cant seem to find it. I'm in the process of smoking my first batch of reds and have several more to go. I would like to preserve the majority of it for at least a few months so I plan on canning some.
My question is, what are the cooking times when canning already smoked salmon? Ive heard instead of smoking 4-6 hours to go for 1-2 hours, then can them at normal times and temps. Does that sound about right?
Also anyone have any other methods of preserving smoked salmon? How long will it typically last frozen or refridgerated.
Thanks in advance for any ideas/comments.