Smoked some mackerel while was on vacation (stay-cation) last week.
For 1 gallon of water I used 440 g of salt and 34 g of cure 1. Brined mackerel for 72 hours in the fridge. Left outside in the cage to dry overnight. Smoked for 18 hours (9 hr + overnight in fridge + 9 hr next day). Taste much better then $7 per pound in the store!
For 1 gallon of water I used 440 g of salt and 34 g of cure 1. Brined mackerel for 72 hours in the fridge. Left outside in the cage to dry overnight. Smoked for 18 hours (9 hr + overnight in fridge + 9 hr next day). Taste much better then $7 per pound in the store!