Stack it

[SS!]

Salmon stacking time. King fishing was hot last week. I landed 30 kings in an hour. Very fun 5 days of fishing. With 30 reds and 5 kings in the freezer the 50 lbs of kings from last week were can bound:

Cleaned and chopped up. 6 hour dry brine:

In the smoker, alder chips:

A slice of jalapeño for each can:

First batch all smoked up (cold smoke):

Loaded up:

All done:

Total cost per can 1.89. Fly out king trip provided by a vendor.

Batch two in the canner..

 

[tailchasers]

Dam.....Nice.....

 

[SS!]

Cans are the way to go:

Dog treats, nothing goes to waste:

 

[JB1975]

Did you do all that in one 16 hour shift?

 

[2lumpy]

Good on ya SS! I hate that I can’t stand the taste of salmon……. I feel cheated cuz every chunk represents a good time on the water. It’s a pleasure I can’t bring myself to enjoy. How long do those cans keep it safe to eat……. for you, not the dogs.?

Maybe you should try Blanks new recipe…. Walleye-Fetticuine Alfredo with Salmon.

 

[SS!]

Good on ya SS! I hate that I can’t stand the taste of salmon……. I feel cheated cuz every chunk represents a good time on the water. It’s a pleasure I can’t bring myself to enjoy. How long do those cans keep it safe to eat……. for you, not the dogs.?

Maybe you should try Blanks new recipe…. Walleye-Fetticuine Alfredo with Salmon.

I see no reason why they wouldn’t be good 10 years down the line? I’m going to let these ones sit a year.

You can’t eat even smoked salmon? Damn that’s rough!!!

 

[hawkbill]

I’ll bet that cold smoked Salmon eats well.

 

[OldMan2]

You’re making me cry. Drove to AK, pre-pandemonium. Threw a 7 cu ft freezer in the back of the truck. Brought back 134 lbs of Kensington sockeye.

 

[OldMan2]

You’re making me cry. Drove to AK, pre-pandemonium. Threw a 7 cu ft freezer in the back of the truck. Brought back 134 lbs of Kensington sockeye. View attachment 80030

Kenai. Spellcheck is a P.O.S!

 

[Gadjet]

Damn that looks amazing!

 

[Blank]

Wish it was good white fish, worth eating. Instead of that orange crap!!

 

[SS!]

Wish it was good white fish, worth eating. Instead of that orange crap!!

whitefish? shut your dirty whore mouth

 

[2lumpy]

I see no reason why they wouldn’t be good 10 years down the line? I’m going to let these ones sit a year.

You can’t eat even smoked salmon? Damn that’s rough!!!

It kinda is rough. It’s a great source of food, for a lot of folks.

I caught a bunch some years ago, West of Vancouver BC, had a king/chinook and a couple of silvers/cohos smoked and seasoned. The rest were sockeyes that I froze to eat. The smoked and seasoned were better by far, than the sockeye. I ate most of the smoked by crumbling up and spreading it on green salad. I gave the sockeye to my neighbors.

Now I want to catch a couple halibut, like Blank, I love the white fleshed sea fish but not the red flesh m, including trout.

Question on canning your salmon. Do you leave the back vertebra In the canned salmonproducts. I remember hating those nasty little suckers when Momma used to make salmon patties ever now and again…… sixty five years ago.

 

[Blank]

Semantics, and spacing my boy. I'm not a fan of trout, and only eat salmon if fresh the day I catch it.

White fish, not the same as whitefish. Tho Lake Whitefish form Lake Michigan is pretty awesome too.

 

[eelgrass]

They're called King salmon for a reason. I wouldn't want to eat them every day (they're pretty oily and rich) but I could eat them once a week for life.

Good job, SS

 

[eelgrass]

Take a small King (6-8 pounds) and fillet it out then cut long narrow strips about 1/4" thick. Put a little black pepper on them. Hang those in the smoke house and cold smoke for a couple days until they get dry (depending on the weather). King salmon jerky.

There's always a little meat left on the backbone after filleting. Don't be afraid to hang those in the smokehouse too. Good to nibble on. Nothing goes to waste on a King.