Fish

[Brian H]

I've been smoking on my vertical Pitt Boss Copperhead for 2 years and love it. I caught some herring and would like to smoke them. Been looking in Jeff's Smoking Meat book which I have. Any other suggestions on a brine and smoking procedures? Has Jeff coming out with a fish smoking book yet?

 

[kilo charlie]

Welcome to SMF and great choice on your smoker!

Fish isn't my strong point but I'm sure those with the knowledge will be along soon!

 

[browneyesvictim]

Lots of tiny pin bones in herring, So they aren't as popular straight up smoked as you would say trout/salmon/steelhead. If they are big enough to fillet do that first then best to brine, then smoke, then can them in a pressure canner to soften the bones and cook them through so the collagen in the bones dissolve.

Lots of different ways to go flavor wise with the brine. I would suggest 2 of the easiest options; 1 use Morton Tenderquick. Use exactly per directions. Or 2, make your own dry brine in a 4:1 ratio of sugar to salt. Overnight is fine. Rinse and then dry to form a pellicle then smoke to desired color. I prefer alder for fish. You can continue smoking until Internal Temp reaches 145' for safe eating as is, or pull earlier as mentioned and finish cooking in the canning process.