Just got a smokai and been experimenting with cold smoke. Been hot smoking for yrs. How long did you let dry in fridge. Got some mackerel coming soon. I'm gonna try this.
Its not a stupid question actually, salt and smoke work really well together and without it in the form of a light brine the mackerel is just lacking something. If you’re on a low salt diet you can of course leave it out but you’ll regret it.
I'm hoping that was the bin you chucked all that excess pepper into, and not your pan draw! - did exactly this but on a Weber BBQ with freshly caught Mackerel - your kayak fishing skills need improving though- properly useless!
Very nice sir
Thank you 🙏
its funny that if am serving the fish to friends or family then i will trim them up but if im just eating then i can never be arsed lol
Just plain LAZY 😂🐟
lol yep@@Coldsmoking
Just got a smokai and been experimenting with cold smoke.
Been hot smoking for yrs.
How long did you let dry in fridge.
Got some mackerel coming soon. I'm gonna try this.
I let it dry for 24 hours as the fish forms a nice pellicle on its surface which makes the pepper and smoke stick to the surface
Stupid question Mr T - why brineing? What does it do? Could you not just hot smoke as they are?
Its not a stupid question actually, salt and smoke work really well together and without it in the form of a light brine the mackerel is just lacking something.
If you’re on a low salt diet you can of course leave it out but you’ll regret it.
yep you can but the salt helps the fish
Can u catch mackerel now ?
Not really, these were caught in October and thats getting towards the end of the UK season for this species
I'm hoping that was the bin you chucked all that excess pepper into, and not your pan draw! - did exactly this but on a Weber BBQ with freshly caught Mackerel - your kayak fishing skills need improving though- properly useless!
Ha ha cheers mate 😂 im a professional useless! 😂😂