Dry brine for smoking mackerel?

Pharmer

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!

thirdeye

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.

Pharmer

Excellent! I'll try that and report back. Thanks, thirdeye.