Cold Smoking and Canning Salmon for the Winter

This flavorful cold smoking and canning salmon for the winter recipe will give you a detailed and thorough explanation on how to smoke and can salmon so that you can have a wonderful, delectable treat during the winter months. Even if you have never smoked or canned before, the clear-cut instructions make this accessible for everyone.

Cold Smoking and Canning Salmon for the Winter

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Depending upon what part of the country you are in, winters can be cold and long, especially for self-sufficient homesteaders. You may want to begin preparing early to make sure you will have enough delicious food to eat during the winter months.

Once it is canned, the salmon can be used in a variety of dishes, appetizers and snacks.

Cured with one quarter salt and three quarters of brown sugar, the curing process retains the original flavor of the salmon so that it will be suitable for any recipe when you are ready to use it. Be sure to get the cure into the salmon via slits you will make in the process and on the sides as well so it is thoroughly cured and will stay good.

The smoking process is only about two hours and easily accomplished so don’t let the thought of smoking scare you off. Once the salmon is cured and smoked, all that remains is to can it.

Detailed instructions on canning are provided in the link as well if you haven’t done this before, so take a look and be prepared to have a delicious treat on hand for the next year!

Click here to read about how to cold smoking and canning salmon for the winter recipe :

http://cowgirlscountry.blogspot.com/2013/09/cold-smoking-and-canning-salmon-for.html

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