Grilled Kokanee Salmon
Add trout, salt, and olive oil or butter to the jar. Pack dry while the jars are still hot up to 1 inch below the top of the jar. Follow the instructions for your specific pressure cooker for adding water and bringing your canning pressure cooker up to pressure. Cook at 10 lbs pressure for 1 Hour and 40 minutes.
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Delicious Smoked Kokanee Salmon/Trout Recipe on a Traeger pellet grill.
How to smoke Kokanee salmon! YouTube
Remove the salmon from the marinade. For best results, allow the salmon to dry for an hour on a rack in the fridge before putting it on the smoker. Smoke at 225-250 until the internal temperature reaches 145. Time for this can range from 30 minutes to 1.5 hours, depending on the size of the fish and smoking conditions.
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Pour the remainder of the cure on top of the salmon, ensuring that everything is covered completely and there are no gaps. Store for 24 hours in the refrigerator, or at least overnight. The longer you allow it to cure, the better the results will be. Although don't allow it to cure for longer than 48 hours.
Setting up the smoker. How to smoke Kokanee salmon. BBQ Teacher Video
Kokanee fishing is a lot of fun and even more so, kokanee are amazing to eat. Whether your frying them in the pan, or smoking kokanee on the grill, they're d.
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Make a brine of water, sugar, brown sugar, salt, garlic powder, and black pepper. Use a large container or two-gallon Zip-Lok bag and combine the fish and brine. Refrigerate for 12 hours. Then prepare your smoker with the wood of choice and bring up to 200-degrees.
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If using a traditional smoker, add wood chips such as alder, cedar, or maple to the smoker box. These woods are popular choices for smoking salmon and will impart a mild, sweet flavor. Place the salmon on the smoking racks and close the lid. Smoke the salmon for 2-4 hours, or until it reaches an internal temperature of 145 degrees Fahrenheit.
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How to can your kokanee a little different way !http://www.artistryoutwest.com
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After catching kokanee salmon, you have to prepare it to eat. Adam Eakle shows how he cleans his salmon into perfect fillets. Then he shares his favorite rec.
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It's a very simple brine that can be used for all types of fish. I brine the fish in a 5 gallon bucket. For the brine: 2 gallons warm fresh water. 4 cups brown sugar. 2 cups pure (non-iodized or pickling & canning) salt. 2 heaping tablespoons coarse ground black pepper.
Setting up the smoker. How to smoke Kokanee salmon. YouTube
Step 5. Plug in your electric smoker and preheat for 15 minutes. Place the fish on a rack inside the smoker. Put wood chips in the smoker's wood pan. Add wood chips to the smoker periodically during the cooking process, the amount depending on the degree of smoke flavor you want.
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Preheat your oven to 350 F. Place aluminum foil on your cookie/pizza pans. Coat the foil in a non-stick spray. Remove the smoked fillets from the racks and place on the pans. At this point I usually brush a thin layer of honey, jalapeno jelly, or plum jelly onto the smoked fillets.
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Make sure your leftovers are tightly sealed so they don't lose their moisture and flavors. Smoke the hickory chips in the smoker at 250 degrees F. Smoke the salmon in a smoker. Smoke for 60 to 90 minutes, or until the fish flakes. When the dish is finished, serve it with fresh squeezed lemon juice.
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Use a whisk to incorporate and thoroughly dissolve the sugar and salt. Pour a little of the brine in the bottom of a 13×9-inch pan. Transfer salmon to the pan and pour remaining brine over the salmon to cover. Refrigerate for 8 hours. This brine is for 3 pounds of salmon as in my Smoked Salmon recipe.
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Remove the head if it's bothering you, or if it will make the fish fit into your pan better. If they're large, as in longer than about 14 inches, you can get a decent fillet off them. They're cute little orange slabs. Leave the skin on, as kokanee flesh is soft. Skinless fillets have a habit of falling apart.
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Combine water, sugars, salt, garlic powder and pepper in a large container. Mix until the sugar and salt have dissolved. 3 quarts water, 1 cup sugar, 1 cup brown sugar, 1 cup canning salt, 1 tablespoon garlic powder, 1 tablespoon black pepper. Add fish. Cover and refrigerate for 12 hours.
