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How to cold smoke mackerel in Maine.

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Hi I go through my cold smoking process and procedure of mackerel. It takes 16-24 hours and is a extreme amount of time consuming but well rewarding amount of work. I can still make improvements with the shavings and other means of the cold smoking process. I always seek to make things easier or better. I have many new ideas still conjured up in my head.
Some of these modern techniques like using a chainsaw and having remnants of olive oil on the shavings from the bar oil can be changed several ways. A person can obtain wood shavings from like a sawmill or from a shaper or other kind of wood machine like planer and joiner.
This was Veteran’s Day at Eastport Maine on 11-11-20 and one of the best fishing days I ever had down there. Tallied out with 14.25 gallons worth of mackerel and 3/4 of a gallon bag of herring!! What a awesome day!!

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26 авг 2024

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Комментарии : 2

@bammfam 3 года назад

HEEEELP!!!! I bought a cold smoker on ebay for an old Mr. Meatsmoker that I found in a barn and it worked GREAT! Once. The next FOUR times the meat came out translucent and oily like lox. (I included a salmon filet in one batch and it was exactly like lox. Fine for salmon, but...) All I can figure is the first batch I made was smaller fish but the last batch I did, I fileted and they STILL are translucent. Not cooked like your video, my first batch, and the cold smoked mackerel I buy from my Polish bakery. I completely cover them in the dry brine mixture for more than 24 hours and I've brined them TWICE on the last 2 batches. Then I dry them in the fridge for 12 to 24 hours before smoking. Do you have ANY idea of what I could be doing wrong? Please, I'm desperate here. I would have given up long ago if the first batch didn't come out picture perfect before I was really aware of the details of what I was doing!

@robrich8294 3 года назад

I never cold smoked salmon yet and cannot tell you what went wrong. Never dry brined either. How are you doing that? I soak my fish in a salt brine from 1-2 hours. I used ocean water once and that was a nightmare because it took 48 hours to cold smoke the mackerel. My fish are not cooked. The creosote from the smoke cures the fish flesh.