Smoking and Canning Salmon

Ron shows us how to preserve tasty smoked salmon!

[@my-back-yard]

For more Cooking with Ron videos, go to the Cooking with Ron playlist here: kzbin.info/aero/PLB2vSjxWrJw3W2QUMlMHCUHZrJmuzQt3J

[@dougkidd4799]

Great video. Thanks

[@marksadler554]

Another very good video. I’m landlocked in Illinois so our fishing does not offer the amazing things you guys are able to harvest. I especially love your shrimping videos. I retire after 30 years Army in the spring and look forward to getting to the coast for some good fishing. Tell your Pops thanks for his recipes.

[@my-back-yard]

He’s my Brother in-law. Lol But I’ll let him know!

[@my-back-yard]

And look us up when you come out

[@marksadler554]

@@my-back-yard My mistake, but tell him hi from Illinois anyways. I’ve watched him since I started making sausage and his recipes and especially his techniques are a long lost art. I’m grateful for them.

[@my-back-yard]

@@marksadler554 I just love that you think he’s that much older than me!!!😂😂😂😂😂😂

[@marksadler554]

@@my-back-yard during my drive to work this morning I was cringing for assuming that last night. -ha.

[@tomcrawley4503]

Another great job ronnyman, that salmon looks excellent my friend, hope all is well with you and yours, 👍

[@ryanleonnig8739]

I will do the taste test at the cabin on New Years Eve😄😄💰

[@shellfishvilla]

Hi sir.that’s look so yummy.I love smoke salmon.

[@rickylee6129]

Good Video 📹 👍 👌 👏

[@kevinwittenauer6892]

This works well, ty

[@bobhill9041]

#1, I didn't notice the glass of your favorite beverage. 2. I didn't here any temperatures mentioned, I heard cold smoking and hot smoking, what temp for each, I've heard different temps from different people, but I want to do your method , so I'd like to get the straight scoop from you. I love your videos. Thanks You

[@my-back-yard]

It was coffee still at that point in the day. Lol Cold is just the tray with no heater. Hot smoke is 225-250. Thanks!

[@my-back-yard]

Here’s my version with temperatures: kzbin.info/www/bejne/eZ-UpnRricacnZo

[@jamesbowie8874]

Thanks for the video. For the canned salmon that you cold smoked first - did you use the same brine and how long did you smoke it for?

[@my-back-yard]

You can use the same brine and smoke parameters.

[@ForgetU]

Where's the money shot, and taste test of finished product?

[@my-back-yard]

Well, Ron ate a few samples as we went along (it's in the video), and since we were canning, there was no rush to open a jar. Lol

[@fere_gg]

Great video! Can you use oil when canning? I mean cover all the salmon in oil

[@my-back-yard]

You can, but I don’t recommend it. The canning process will extrude oil from the meat. Make sure to mix the oil with the fish when you eat it.

[@fere_gg]

@@my-back-yard thanks for the answer! I will try to do this soon 😀

[@Loan--Wolf]

Ron he getting you up to earlie to for a drink thats not right man

[@mrsseasea]

Looks like sockeye

[@my-back-yard]

Some coho gets a deep red color.

[@mrsseasea]

I commercial fished in Point Roberts for 15 years for sockeye, and in the bey for silver, never seen them get that dark…..wow must be an Alaska thing? Great video ✌🏽Nooksack Tribe

[@TryfonPleianthos]

92

[@my-back-yard]

92?

[@TryfonPleianthos]

@@my-back-yard number 92 like

[@TryfonPleianthos]

@@my-back-yard hello from Chios island GREECE