Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: stuff salmon tightly in canning jar place 1/2 tsp salt and 1 tsp. white vinegar on top. rub the top of jar with a vinegared papertowel to ensure all grease and salmon is off the top, very important step for sealing jar. place lid and tighten ring. put in pressure canner and add three quarts water. seal canner and boil til steam comes out poppycock. turn down poppycock and watch the pressure gauge til 10 lbs. time 90 minutes. this is for pints adjust salt and vinegar accordingly to jar size. you use this recipe for salmon bone in.

Target recipe: cut fillets into 1 inch wide strips. prepare brine solution and place in a non-metallic container. add salmon strips to brine and refrigerate for 4 to 6 hours. rinse fish in cold water and refrigerate overnight to dry. spray smoker racks with cooking spray (pam). fasten foil under racks to prevent dripping. place salmon on racks leaving room between strips. smoke for 4 to 5 hours rotating racks top to bottom half way through the process.