Just got a smokai and been experimenting with cold smoke. Been hot smoking for yrs. How long did you let dry in fridge. Got some mackerel coming soon. I'm gonna try this.
Its not a stupid question actually, salt and smoke work really well together and without it in the form of a light brine the mackerel is just lacking something. If you’re on a low salt diet you can of course leave it out but you’ll regret it.
I'm hoping that was the bin you chucked all that excess pepper into, and not your pan draw! - did exactly this but on a Weber BBQ with freshly caught Mackerel - your kayak fishing skills need improving though- properly useless!
