Half of the mackerel and pollock are put outside to dry in the cool air for a day, with a toothpick in the belly to keep it open, then hot smoked with cherry wood.
 |
| cherry wood smoked mackerel & pollock |
 |
| drying outdoor for a day |
 |
| drying outdoor for a day, covered in mesh |
 |
| ready to be smoked |
 |
| smoking |
No comments:
Post a Comment