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How to fillet a Salmon with an UluView Instructable »
We just use the silica packages, and a vac sealer to seal the ammo. Or the canner with tin cans and silica packages. We store a lot of things semi-underground and it gets a little moist! My husband and his dad reloaded about 1,000 rounds of 30-06 and .243 ammo and we are just starting to get to the end of it. My dad made this ulu, but my husband makes them all the time. Siksu's Knives on FB. PS Search Instructables, there's a guy who posted one about ammo!
No prep, it's good straight out of the jar. Here are some ways we eat it all the time:1. Eat it out of the jar. 2. Mix with cream cheese (and whatever else you want to add, we use jalapenos and red onions) for Smoked Salmon Dip.3. Flake on top of Caesar salad. 4. Flake into Seafood Chowder when almost done.5. Anywhere you'd eat smoked salmon! :)
You can can anything! I've canned wild roots, ammunition, and more. I grew up without electricity, or running water, so preserving food was crucial. For Smoked Salmon, we just smoke it less so the fish stays a little fleshier, if that makes sense!PS, I have running water and electricity now! haha
Fireweed Jelly (or other edible flower jelly)
Canning Smoked Alaska Salmon