warm smoked mackerel from the smoker

Prep Time 1

Cook Time 4

Total Time 1 4

Course Appetizer

Cuisine North European

Servings 18

Prepare the zest from the lemon using a grater; wash the dille
Dissolve the sugar and salt in the water and add the zest and dille
Rinse the mackerel halves with water and optionally weigh them
Submerse the mackerel halves in the curing mixture, cover with a lid or wrap and place at the least 14 h in the fridge. Make sure the pieces are all submerged
Thereafter, rinse the mackerel pieces under running water; dry them with a kitchen towel and let them dry on a tray low in the fridge for at the least 4 h. A shiny layer (pinnacle) will form on the fish. Weight loss (due to water extraction during the curing) can be up to 15%

Prepare the smoker for smoking. Bring the fish into the smoker, place one temperature probe in the middle of a piece of mackerel and let the temperature very gradually rise. Do this by adjusting the air flow and/or by adding some apple or hickory wood coals low in the smoker
Bast the fish in the last 3 hours each hour with maple syrup or honey
Ensure the end-temperature of between 55-60 C is not exceeded and maintained for at the least 40 min to ensure the fish pieces are cooked in the right manner
After 3.5 -4 h take out the fish pieces from the smoker and let them cool down, away from insects
Then place in the fridge to further dry and cool for 4 h
Finally remove the remaining bones and wrap the mackerel halves or vacuum seal them. The latter will enable a longer storage time. Store in the fridge for over a week or in the freezer for months.

Method: warm smoking

Food allergy & intolerance information: none