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Salmon - smoking and canning

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  • Chez
    replied
    How clean were the jars before you used them?

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  • SmokeRoss
    replied
    Oh wait. I just saw. Silvers. Did you bleed them by ripping a gill immediately? Did you get them right on ice, or did they wallow around in the bilge water on the boat? Long trip home from dipping? I like to get all my fish and game bled, cooled and butchered asap.

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  • SmokeRoss
    replied
    What brand of Salmon you canning there?

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  • 4merguide
    replied
    Originally posted by greenboat View Post
    Does anyone know what causes the funky smell when you open a jar of canned salmon? More importantly, what to do to minimize it?
    I just did a small batch of silvers, wet brine, air dry, smoke, canned and got a pretty good odor upon opening the jar. Any ideas?
    What kind of funky smell is it.....is it freezer burnt funky, or like a rancid kind of funky?

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  • injun joe
    replied
    This is just a random guess, but have you had the gauge on your canner checked/calibrated? maybe it's not reaching the pressure you think it is? But I would think you would have used that roll of TP by now if that were the issue.

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  • greenboat
    replied
    Hahaha thanks Dave!

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  • Daveinthebush
    replied
    Only other offering I have is to taste a little piece and if you haven't used up a roll of toilet paper by morning, use it. Haven't had it happen before.

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  • greenboat
    replied
    No, the jars all seal just fine. I’ve canned salmon for a long time and seems like sometimes I get more funk than others, but just live with it
    I thought smoking the fish before canning would do it, and it does seem to help. But I’m trying to improve and get rid of it if I can. Isn’t it good to need a can opener to pry the lid off a jar after canning?

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  • Daveinthebush
    replied
    Are the jar lids dimpled down and require a can opener to get the lid off? That would be my biggest concern. With my salmon and bear, if that lid shows any sign of a jar that did not seal I trash the contents.

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  • greenboat
    started a topic Salmon - smoking and canning

    Salmon - smoking and canning

    Does anyone know what causes the funky smell when you open a jar of canned salmon? More importantly, what to do to minimize it?
    I just did a small batch of silvers, wet brine, air dry, smoke, canned and got a pretty good odor upon opening the jar. Any ideas?

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