Hot Smoking Mackerel in a Home Smoking House

Step 1. How to quickly make the best mackerel hot smoking in a home smoker? Prepare all the necessary ingredients. In addition to the ones in the composition, you will need chips and natural twine. Choose fresh mackerel, with dense meat and without damage. She should have bright gills and not cloudy eyes. If mackerel is not like this, it is better to abandon it. To defrost the fish, put it on the lower shelf refrigerators and there wait for its full defrosting. On how to properly defrost meat, read the article under the recipe.

Step 2. How to prepare mackerel fish? First of all, prepare the mackerel. Remove your head and cut your abdomen. Remove the insides and necessarily black film. It gives bitterness to the fish. Wash well, dry with paper towels and sprinkle salt inside the abdomen and outside. Take the amount of salt to your taste.

Step 3. How to salt mackerel for hot smoking? Put the mackerel in a bowl and close tightly. Since mackerel is quite fatty fish, its fat in contact with oxygen is oxidized and acquires an unpleasant aroma. Leave the fish to salt for about 4 hours.

Step 4. How to prepare mackerel after pickling? Then rinse the fish with cold water and dried with a paper towel outside and inside. Sometimes mackerel breaks down after cooking, if you hold it too long so that this does not happen, tie it with a twine.

Step 5. How do you tie mackerel? Before you smoke fish, it must be a little to drink in the fresh air. To do this, hang it in a well-ventilated place, covering gauze from insects and dust. Leave it in this position for about 2 hours. After that, the fish will turn out dense, smoke well, and not boiled with a smell of smoke.

Step 6. How do you prepare the chips? The chip, best of all from alder or apple tree, moisten with cold water and put on the bottom of the smokehouse in an even layer of about 1 cm, set a lower level (if any).

Step 7. How do you prepare a smoker? Place a fat collection pallet on the lower level so that it does not burn during cooking. Set the second level of the grille, on which you will lay prepared fish. If you want a very pronounced color of smoking, just put it down. If you like a weak color, then wrap mackerel in one layer of gauze. Close the lid and place it on a grill with a prepared fire.

Step 8. How much do you smoke mackerel in a smoker's house? After the smoke appears from under the lid, take a time and smoke fish for about 25 minutes. But after 10 minutes, remove the lid and wash off the soak so it doesn't drip on the fish, this will make it bitter. Remove from the grill, let stand for another 10 minutes and then remove the lid. Take it out of the smokehouse and take off the gauze.

Step 9. How to serve delicious mackerel hot smoked? Let the mackerel cool and serve. Serve hot-smoked fish as a standalone snack with horseradish and lemon. Its meat is ideal for salads, fillings for tartlets or whole-grain bread sandwiches. Bon appetit!

Step 10. How to store smoked mackerel hot smoking? Ready-cooled fish should be stored in a vacuum container or wrapped in parchment in the refrigerator for about 3-4 days. If you want to store this workpiece longer, you can freeze it in the freezer. For this, any convenient containers, for example, plastic containers or zip bags, are suitable.