Monday, August 04, 2008


Rogue River Spring Chinook canned clear - The Worried Shrimp label.

a good morning...

Hang ON!

The Old Elbow Hole - circa 1988.

First light.

A twenty two pint beauty.

This is one fine specimen for having traversed 158 miles of river.

Don't forget the eggs!

A little dab will do ya.

Bobber fishin' anyone?

30 pounds of prime Rogue River Salmon scaled and butchered for canning.

Cut to size for one pint jars.

Packed Clear with 1/4 teaspoon salt.

Or... smoked with hickory chips.

I pressure can some salmon lightly smoked, however my favorite smoked salmon utilizes a slightly modified version of this outstanding dry cure. I smoke this salmon until nearly done then finish it off in the oven after slathering it with honey... Cool for 24 hours in the refrigerator then vacuum pack in small portions and freeze. About mid January this is one marvelous treat.

Smoked fish packs easier.

Leave some head space.

14 pints per canner load.

This altitude requires 12 lbs pressure for 100 minutes.

Mark Randolph, a fisherman among fishermen.

Happy Trails.

(0) comments