Salmon is a healthy food to eat as a snack on crackers instead of potato chips or other less healthy foods, but smoked salmon is expensive. Why not take some time and make a batch of smoked salmon yourself with this recipe. It can be stored at room temp before opening for 1 year or more and then kept for up to 2 weeks in the refrigerator after opening . Here is the easy to follow recipe:

Ingredients

• Three Large salmon Filets
• Dry Rub
  • 1/2 cup brown sugar
  • 1/4 cup kosher salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
• Add to jar when canning
  • 2 drops liquid smoke per jar.
  • 1 tsp olive oil

Directions
Mix Dry rub ingredients in a bowl and sprinkle on salmon and leave set for 1 – 2 hours in fridge. Rinse off salmon and cut into pieces to roll up (Skin side in) or cut into about 2 inch strips and add to jar so that they will fill the jar. Mix olive oil and liquid smoke. Pour over salmon and process in pressure cooker at 10lbs for 100 min. Remove from pressure cooker and cool. If any of the lids did not seal (if they are not sucked in and you and push them down and they pop in) put them in the refrigerator and use them within 2 weeks. If they have sealed then they can be stored on the shelf unrefrigerated.