Smoking and preserving Salmon

[Haven]

I've been messing around with smoking salmon, I am trying to nail the best brine and wood pairing and I've had some good results with brown sugar, salt and applewood. But I need to know how do you guys keep your smoked salmon for a while? Kindly share your recipes and any tips for keeping the flavor great.

 

[BearBio]

I use brown sugar and kosher salt. Reduce the salt a little, maybe 3 sugar to 2 salt. Dry brine overnight, pat dry and let the "crust" form, then cold smoke. I cold smoke with apple, mesquite or cherry, then finish cooking at 200F to dry it out. I've found hickory is too strong. I vacuum seal and freeze. With cold smoked cheeses such as cheddar, Swiss and Gouda, & some crackers, it makes excellent additions to a Christmas gift basket! Can also do ahi (yellowfin tuna) or halibut, even mackerel and bonito (for cat food, in my opinion!) this way.

 

[Karate_kid]

If you want to keep smoked salmon fresh for a bit, oil canning still works good.

 

[Renton Indian]

WE air dry salmon every Sept when the natives sell their left over fish.
We buy a truck load at a buck a fish.
We set up tripods and smoke and air dry them.

 

[gunrack]

This is awesome! I'd try cold smoking it then vacuum seal it and freeze it to keep that fresh taste.

 

[TheHound]

I brine it first, then smoke it when it's cold, vacuum-seal it and put it in the fridge, so it tastes great for a long time

 

[Kevin Stich]

My wife and I used to smoke and oil-can salmon in mason jars in a pressure canner for several years. In our garage, we have two cases of canned salmon that were done in the 90s. We never had a failure in our canning process, and we always ran the pressure canner at high pressure. Will they still be good? How can we test this?