The top jar was cold smoked and then canned. I did it several years ago and it turned out a little tough. Good for adding to a cream cheese or something. I won't do it again.
The bottom jar was hot smoked then canned.. I only hot smoked part of the way.
It is much better tasting.
I'm making 50 lbs of salmon candy right now and I want to can it instead of vac-packing it and freezing. I bought pressure canner this season and already did a batch of regular canned salmon which turned out really good. I'm a little confused as to how this would work without just burning or over cooking the candy. Any thoughts? I want it to be as close to the regular candied salmon as possible, no oil and peppers for me.
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