Head, gut and wash your fresh mackerel.....
soak them for 40 minutes in a brine solution - 150g to each litre of water, brought to the boil and cooled......
for hot smoking the temperature inside the box needs to be at around 100˚.......
and will take from 30-60 minutes depending on the size of the fish and to personal taste......
time to spark up the BBQ as well - don't forget the BIG K charcoal - it is the best.......
the colour and smell are divine......
prepare a few salad leaves from the garden......
a few seconds to contemplate the plate.......
and within minutes it's all over.
3 comments:
Mouthwatering stuff! Any advice on how you constructed your smoking box?
Many thanks
It is just that - a box! In this instance it was an old ply packing case. Any box will do - an old dustbin or filing cabinet even!
The trick is to get the sawdust to burn slowly. I use a sweet tin half filled with sawdust sat on top of an old tagine half full of lit charcoal. It is all trial and error. Am currently working on a cold smoke adaption - will post once the trials are complete!
Mouthwatering stuff! Any advice on how you constructed your smoking box?
Many thanks
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