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Dry brine for smoking mackerel?

PharmerPharmer Posts: 37
edited 7:02PM in EggHead Forum
I've had much success smoking salmon and trout using thirdeye's method here: http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=909311&catid=1# but this will be my first time trying one of my favorites, mackerel. Many sites I've come across advocate wet brining. Wondeing if anyone has had success with a dry cure/brine and could share a recipe for hot-smoked mackerel?

Thanks!
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Comments

  • thirdeyethirdeye Posts: 7,428
    Well, the one thing in your favor for curing & smoking is that mackerel is a very oily fish. What I can't tell you is how the cure I developed for salmon will work for mackerel.

    The aromatics in my cure (garlic, pepper, ginger & bay leaf) are a natural for salmon. The brown sugar is a little overbalanced with the salt because salmon likes a hint of sweet.

    You could always start with 50:50 salt and brown sugar, then add seasonings that would compliment the fish.
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • PharmerPharmer Posts: 37
    Excellent! I'll try that and report back. Thanks, thirdeye.
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