5 liters/ 1.32 gallon of water
500g / 17.6 oz salt
25g / 0.88 oz sugar
72 hours covered in brine. Hang until dry.
Cold Smoke for 24 hours.
Place in refrigerator for 24 hours.
Enjoy
Last edited:
Cold smoked mackerel
- Thread starter ahakohda
- Start date
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5 liters/ 1.32 gallon of water
500g / 17.6 oz salt
25g / 0.88 oz sugar
72 hours covered in brine. Hang until dry.
Cold Smoke for 24 hours.
Place in refrigerator for 24 hours.
Enjoy
It’s so good I am making large batch at first opportunity somewhere in October. For entire winter.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
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