Mackerel

Name: Makrele
Total time: 1 h
Ingredients: 80 g Meersalz; 20 g Zucker; 3 g Dill

BrineFishHot SmokingEasy1.5-2.5 hrs62-65 °C80-100 °CBeech or Alder

Whole mackerel — fatty, absorbs smoke beautifully.

Ingredients(for 1 kg)

Sea salt80 g

Sugar20 g

Dill3 g

4-8 hours

Gutted, gills removed. Soak in salt brine.

1.5-2.5 hours

90 °C, beech/alder. Alarm at 62 °C core.

Pro Tip

Fatty fish are best for smoking.

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