Cold smoking mackerel

20 servings
2 days 17 hours

How to make cold smoking mackerel? The entire cooking process takes a considerable time - from

2. 5 days. Therefore, if you want to enjoy directly the process of smoking in nature and have a limited time, prepare the fish in advance at home. To begin with, mackerel must be salted. We will salt with wet salt. To do this, prepare the brine. Add the salt to the water and mix until the crystals dissolve completely. Bring to a boil, then add all the spices and stir. Set the brine aside to brew and cool. Meanwhile, clean the fish from scales, insides and films. Rinse well to avoid mustard. Put the prepared fish in the cooled brine and leave it in the refrigerator for 2 days. Before smoking, the salted fish must be dried a little. Hang it head down in a shaded area inaccessible to insects and draughts for 2-4 hours. Depending on what your smokehouse design is, dry the fish directly in it, covering it with insect gauze. After all these preparations, you can start smoking. For smoking, use beech sawdust and fruit trees. Smoke the fish at temperatures no higher than 35 degrees for about 8 hours. After smoking, leave the fish to hang under gauze for another 3-4 hours to distribute the taste evenly. Now mackerel is ready for the festive table! Enjoy your meal.