akaShag

I also use a Luhr Jensen Big Chief. For canned smoked fish, I brine the fish, lay them out for the pellicle to form, then put them into the smoker for two (sometimes three, for thicker fillets) pans of smoke. They come out of the smoker about half cooked and mushy. Then I put the chunks into 250 ml jars with a quarter teaspoon of Hy's Seasoning salt without MSG, wipe off the rims, put on the (HOT) lids and rings, and process for 90 minutes at 10 pounds pressure. Smoked canned salmon keeps for at least three years, and the canning drives the smoke flavour through every molecule of the fish. I mostly serve it, entire jar contents including liquid, mixed with a couple tablespoons of mayo and/or cream cheese, mixed well, and served on crackers like Triscuits. Many folks have said to me that it is the best smoked salmon they ever ate. (and it works well for farmed steelhead, char, whitefish, pike, etc) Doug

I would call it a toss-up between char and the splake we used to catch in Owen Sound, Wiarton, Meaford, etc. Lots of them were 8 to 10 pounds, and delicious!!! Even if Darryl Choronzey used to rail against the "finned mule"! 😄 They were awesome smoked, and smoked and canned! Doug

But there won't be any sockeye..........

Just tried to order some of their sockeye........... SORRY, WE DON’T DELIVER TO K7K XXX We are currently only delivering to select areas in the GTA, but we are working hard to expand our coverage soon. 😢 Doug

That's awesome! Going to order some, since all of my BC salmon is long gone...... Doug

I have three squirrel tails for you so far. One grey and two blacks. Doug

I tell people that smoked steelhead can last for months in the freezer, weeks in the fridge, and minutes on the plate. Looks delicious! Doug

I shot a ruffed grouse on Saturday at my hunt camp. And since my wife is away, I got to eat the whole thing myself for supper last night. The tastiest part was actually the breast bone piece. After I got home Saturday evening, I had three mallards, one teal, 2 black squirrels and a grouse to clean. Some good eats there! Doug

Yesterday was wild game day in the kitchen, doing some cooking before rifle season for deer........ First up was a big pot of rabbit noodle soup, using a couple cottontails. Next was squirrel pot pie with a couple tree rats. 😉 see pic I also had a couple more cottontails in the pot with the squirrels. They will become rabbit pot pie and rabbit stew. In the meantime, I had a deer neck from last November simmering away all day in the slow cooker. I deboned the meat last night, and this with the stock will become a big pot of hearty venison barley soup. And for supper, I had moose tenderloin with fresh free-range eggs, yum yum!!! Life is good. Doug

Just a suggestion...........slice it into about 1/4 inch pieces with the grain, so you have long strips. Marinade them in a teriyaki marinade for overnight in the fridge, and BBQ them on high for about 2 minutes per side. My favourite way to eat wild turkey breasts.... Doug

Bring your toothpicks!!!😁 Doug

Brian, what size hooks are those? Doug

and the guys complain about PIKE! 😉

Yep, tenderloins never leave the hunt camp. 😉

AND he gave me a package of moose tenderloin!!!!! Plus a couple packages of ground moose. Apparently his wife does not care for wild game and he doesn't cook it for himself. This package of backstrap (loin!) had indeed been in his freezer almost a year, but had been wrapped in saran wrap and then butcher paper. There was no freezer burn, thankfully - but the saran wrap saved it of course.