Well we are wrapping up our Herring series, with one for the smoker. Smoked Herring is a great treat, We smoked them whole mainly.
2 dz scaled and gutted Atlantic herring
1 cup of kosher salt
Cold water
Add salt to water in a med stock pot stir to dissolve salt, add herring put in refrigerator for 2 days
Remove from brine allow to air dry for a few hours the fish will get a slight skin on them.
Put in smoke to start at 150 degrees for 3 hours with applewood chips, flip the fish
Smoke at 200 degrees for 3 more hours and check, Times depend on the smoker you want a nice dark smoked herring that flakes when you peel it from the back bone.
Keep in the fridge or freezer and peel it from the back bone and flake the meat as needed.
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