Canning and Smoking ...

August 26, 2016

We decided to make a quick trip ...

down to Eureka, Montana ...

to pick up a parcel ...

On our way back home we stopped at Indian Springs Ranch golf course ...

to have lunch ...

sitting outside ... in the beautiful sunshine ... and enjoying the view ...

When we had arrived home ...

it was time to fillet the fish ... the process goes quick once they have been cooled ...

A liquid brine was mixed up ...

the fillets immersed into it ... placed in the refrigerator ...

then marinated for 10 hours ...

The fillets were taken out of the brine ... patted dry ...

and placed on drying racks ...

left a few hours for the film to form ...

before we put it into the smoker ...

 

August 27, 2016

The prepared Kokanee ... were put into the smoker ... first thing this morning ...

Since I was going to be in the kitchen ... and around the house all day ...

it was the perfect time to get more of my canning done ...

First batch to be worked on ...

were the beans ...

The beans were in the pressure canner ... processing ...

Peaches were next on my list ... to be prepared ...

Our family love canned peaches ... especially during the winter months ...

While I was busy with canning ...

the fish were checked periodically for doneness ...

About 5 hours later ... the fish were smoked ...

Oh my ... this was a delicious batch ...

Excited to share it with family and friends ...