Does anyone have a recipe for smoking herring? I would like to know if you prep (brine, dry) and the smoking conditions (type of wood, temperature, time).
Don't know if what you call herring is the same as what I call herring down here.
I smoke blue mackerel a fair bit. I brine them in a mix of beer,water,salt,brown sugar,chopped oranges & bay leaf.
Leave them for a couple of hours.Pull them I don't rinse them but thats just me.
Put them on racks in the frig for a couple of hours to dry.I then tie them in pairs by the tails & smoke them over hickory.
I do mine in my MES at about 80c for an hour + until I think they are done.
Let me see if I can find the old thread.Mine are Scottish influenced in style.
Glad I looked its 2 hours at 100c