ahakohda
Meat Mopper
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:
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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
That Looks Fantastic!!
Nice Job!
Like.
Bear
Nice Job!
Like.
Bear
ahakohda
Meat Mopper
It’s so good I am making large batch at first opportunity somewhere in October. For entire winter.
Looks great, nice job.
Like!
Bet it makes a fantastic Mack Dip... Pass the crackers, please.
Like!
Bet it makes a fantastic Mack Dip... Pass the crackers, please.
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