Golden Brown Smoked Mackerel
Juicy mackerel hot-smoked over beechwood to a perfect golden brown finish.
Ingredients(for 0.5 kg)
Instructions
Prepare brine
10 Std.Dissolve salt, sugar, bay leaves and pepper in 1 liter of cold water. Submerge mackerels and refrigerate for 10 hours.
Drying
1-2 Std.Remove mackerels from brine, rinse with cold water and pat dry. Air-dry on a rack for 1-2 hours at room temperature until the surface turns tacky.
Prepare smoker
20 Min.Preheat smoker to 80-90°C. Spread beech and alder chips in the smoke tray. Place lemon slices inside the belly cavity of the mackerels.
Smoking
2-3 Std.Place mackerels on the smoking rack and smoke at a constant 80-90°C until golden brown and an internal temperature of 65-70°C is reached.
Resting
15 Min.Remove mackerels from the smoker and rest for 15 minutes at room temperature before serving or packaging.
Pro Tip
The mackerel is done when the dorsal fin pulls out easily and the flesh feels firm yet moist.
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