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  1. bvz12

    bvz12 (Qvestion on the Mackerel)

    Hi guys, I REALLY NEED YOUR HELP, everybody in my family loves HOT SMOKED MACKEREL, but every source I check out saying that  internal temperature of hot smoked fish need to be 160*F. I have small problem with internal temperature 72*C.(160*F) Author of '' Great Sausage recipes and meat...
    • bvz12
    • Thread
    • Replies: 1
    • Forum: Fish
  2. bvz12

    mackeral

    Dear ANACONDA, I am sorry to bother you, but I have several questions. In Your recipe for cold smoked mackerel on 3/2011 You using 1tsp of CBP. What is CBP? And what temperature for cold smoke? 70*F? And 1 more question. Why you don't using INSTACURE # 1? Marinating for 2 days Is not too much...
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