Kippers!!!!!!!!!!!!&#3

[Fatcatsplat]

Bought some herring at the weekend and cooked a couple up - All nice and lovely. Had a few left over and so, having had a bit of a google, i brined them in salt and paprika (for a bit of added oomph) and cold smoked them overnight in an offset smoker over an applewood/sawdust mixture. They are smoked really nicely and taste great, but they are missing that certain something that a kipper ain't. Aside from the colour, which i believe to be dye, has anyone got any tips for some kippertastic shenanigans??

[Bluebarrels]

Bought some herring at the weekend and cooked a couple up - All nice and lovely. Had a few left over and so, having had a bit of a google, i brined them in salt and paprika (for a bit of added oomph) and cold smoked them overnight in an offset smoker over an applewood/sawdust mixture. They are smoked really nicely and taste great, but they are missing that certain something that a kipper ain't. Aside from the colour, which i believe to be dye, has anyone got any tips for some kippertastic shenanigans??

 

 

Yes mate my tip is to cook them at work,my missus does her nut if i cook them at home,the smell lingers forever BB

[John_R]

When I worked in a fishmongers, we used to cold smoke all sorts of things. However, our home made kippers never came out anything like the Loch Fyne or Whitby ones, and it has to be partly the brine mix, and partly the nature of the smoke house.

 

However, our bloaters were gorgeous.

[henry d]

......... and partly the nature of the smoke house.........

 

Just like an old teapot, they need a few brews to get flavour in them and the shape etc. helps the smoke to linger.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

....try a bit of demarara sugar in the brine/dry cure