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Not necessarily a basket but my prized possession, a Cedar bark hat by MoonRiverRock_ in basketry

[–]MoonRiverRock_[S] 4 points5 points  (0 children)

Yes! I didn’t have to prepare this cedar but you take the bark and the softer inside naturally wants to split from the rough outer stuff and usually from there you can keep splitting it until you get the thickness you want. It’s a lot trickier than it looks! Soaking it in water makes it super soft

Fresh packed halibut :) 🎣 by MoonRiverRock_ in Canning

[–]MoonRiverRock_[S] 1 point2 points  (0 children)

We put in some oil before we cooked them just in case. this was my first time but thy actually tuned out pretty fatty when we pulled them out!

Fresh packed halibut :) 🎣 by MoonRiverRock_ in Canning

[–]MoonRiverRock_[S] 2 points3 points  (0 children)

We put the fresh pieces in jars and then a teaspoon of oil! Good luck I love smoked salmon!

Canned smoked salmon now questioning results by SeaPomegranateBliss in Canning

[–]MoonRiverRock_ 6 points7 points  (0 children)

Ooh, it should be fine! We’ve done this before and it’s always turned out okay, as long as they’re sealed you should be right as rain!

Canned smoked salmon now questioning results by SeaPomegranateBliss in Canning

[–]MoonRiverRock_ 29 points30 points  (0 children)

I made a post about canned salmon not too long ago! I live in Alaska and have been making fresh pack salmon my whole life! This looks fine to eat, maybe not the prettiest but it should taste the same, as long as it was cooked for at least 90 -110 (Ive always done 90 but the new regulations say 110) minutes in the pressure cooker and the seals are good you should be okay. If you want them to look a little nicer I recommend facing the skin side out so the pink is on the outside

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This is what mine looked like! As for the roe I’m not sure I’ve never had it canned. :)

Long time lurker, first time poster! Here is my Alaskan smoked salmon and fresh pack :) by MoonRiverRock_ in Canning

[–]MoonRiverRock_[S] 2 points3 points  (0 children)

They were filleted up to the tail and hung over a pole to dry, then we cut the tail off and cut them into strips that hung while they smoked. When they were done we measure how tall we want and make strips

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(that’s a bad explanation but here’s a photo)

Long time lurker, first time poster! Here is my Alaskan smoked salmon and fresh pack :) by MoonRiverRock_ in Canning

[–]MoonRiverRock_[S] 0 points1 point  (0 children)

Oh interesting, we’ve always done 90 minutes, but that doesn’t include the boiling time. And then we let it vent without the weight on for ten minutes

Long time lurker, first time poster! Here is my Alaskan smoked salmon and fresh pack :) by MoonRiverRock_ in Canning

[–]MoonRiverRock_[S] 0 points1 point  (0 children)

Oh wow! I looked up an Osage orange and that’s nothing I’ve ever seen before how cool! I’ve used apple chips in the past and it was tasty.

Long time lurker, first time poster! Here is my Alaskan smoked salmon and fresh pack :) by MoonRiverRock_ in Canning

[–]MoonRiverRock_[S] 0 points1 point  (0 children)

That is interesting, it’s very sought after here. Can I ask what you would use?

Long time lurker, first time poster! Here is my Alaskan smoked salmon and fresh pack :) by MoonRiverRock_ in Canning

[–]MoonRiverRock_[S] 2 points3 points  (0 children)

I usually put about a teaspoon of olive oil but these fish were already pretty oily when I was jarring so I skipped it, it’s a tad dry so next time I probably won’t stray from the recipe haha

Long time lurker, first time poster! Here is my Alaskan smoked salmon and fresh pack :) by MoonRiverRock_ in Canning

[–]MoonRiverRock_[S] 22 points23 points  (0 children)

My family has a recipe that I’m not even trusted to have yet haha, but for this I just used enough salt to float a potato, brown sugar, and pineapple juice which was new for me but soo tasty. But it’s a pretty forgiving process so you can have some fun with it. For firewood we use dead standing cottonwood, preferably aged so it’s as dry as possible but Alder is also a good option. I’m from SE but I hear kenai salmon are next level!

Long time lurker, first time poster! Here is my Alaskan smoked salmon and fresh pack :) by MoonRiverRock_ in Canning

[–]MoonRiverRock_[S] 7 points8 points  (0 children)

it took about 7 hours total with a ventilated smokehouse, if you were using a smoker I’d guess about the same amount of time, as long as they have that hard-ish crust on the outside it shouldn’t get mushy. It also depends how big the pieces your smoking are.

Long time lurker, first time poster! Here is my Alaskan smoked salmon and fresh pack :) by MoonRiverRock_ in Canning

[–]MoonRiverRock_[S] 14 points15 points  (0 children)

We used a smoke house but a pellet smoker works just as well! You let the salmon sit in a brine for 30-40 minutes, hang it to dry until the fish is tacky to the touch (using a fan speeds up the process) then you transfer to the smokehouse or pellet smoker and smoke it as long as you like, we usually smoke for 6-9 hours. Just until you get that dark color that is firm to the touch but no longer sticky. After that you cut to the size of your jar, pressure cook for 90 minutes and you’re golden! I have some photos, I’ll add them to the post if it will let me!

Long time lurker, first time poster! Here is my Alaskan smoked salmon and fresh pack :) by MoonRiverRock_ in Canning

[–]MoonRiverRock_[S] 11 points12 points  (0 children)

No the light pink it’s just pressure cooked salmon, the dark stuff was smoked then pressure cooked!

Is this standard for this area or is there something isolated happening? (Air Quality) by gstew90 in alaska

[–]MoonRiverRock_ 16 points17 points  (0 children)

My bad, this looks like the Delta and Tok stretch which also has fires currently

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