Hot smoked mackerel

Ingredients

• mackerel
• salt - 4 tbsp. l. for 1 liter of water
• sugar - 2 tbsp. l. for 1 liter of water
• husk from 5-6 bulbs (for color)

Cooking

Step 1

We prepare the ingredients.

Step 2

Add onion peel to water, bring to a boil, boil for 20 minutes, filter through a sieve.

Step 3

Dissolve salt and sugar in water. Cool the brine to room temperature and lower the fish into it. The fish must be covered with brine all! To do this, you can cover it with a plate. Fish in brine should be 2 days in the refrigerator.

Step 4

Then we take the fish out of the brine. We hang it for a day in a ventilated room to dry.

Step 5

Pour alder sawdust into the smokehouse about 0.5 handfuls. We put the tray to drain the fat (I covered the tray with foil to make it easier to wash later), put the fish on the grates (the fish should not touch each other and the walls of the smokehouse), close the lid of the smokehouse.

Step 6

We put the smoker on the fire, after the smoke goes, reduce the fire to a minimum. Smoking time 15-17 minutes.

Step 7

We take the fish out of the smoker, cool it. Enjoy your meal.