Oh hello October you cheeky devil, you steal away summer like a thief in the night, and then slap us round the face with the threat of winter……
But we fight back, we keep the BBQ fires a burning….
I caught these lovely mackerel on a recent bouncy boat ride, and rescued a large number from being destined as lobster pot bait, so what better way of using them but hot smoking them to an amber burnish.
I cured them for 24 hours in 50/50 salt sugar mix, rinsed this off and allowed to dry for an hour uncovered in the fridge before smoking with Silver Birch for 40 minutes in a barrel BBQ. I hope you enjoy the video.
