- Sep 1, 2022
- 24
- 4
Much to my surprise, there is no problem at all. At least not with the brand I used.My hat is off to anyone that can get the mackerel / sardines out of the can and keep em in one piece to smoke em!
How would you get the olive oil off of it and keep it together?
There were 3 large pieces, cut like steaks and were firm enough to get through the drain, salt and rinsing and toughened up nicely as they dried.
The only reason I salted was because I don't know anything about the brine they are in so this was just to make sure it was enough.
Also not sure if hot smoking made much difference after the cold but they did put on a more appetizing color after the hot period.
There is no oil, just "brine".
Gotta try sardines. Toyed with the idea of making anchovies out of them but never got around to it. Sardines are usually in oil but I imagine they can be had in brine.
I went to a lot of trouble last week to make kippers out of a frozen mackerel, including splitting them from the back and 20 hours of cold smoke.
They were a poor second compared to the canned ones.
Jack