Smokery 2.1 was road-tested this week - a pair of lovely herrings from Johnny Swan's in Hastings were brined for a few minutes then cold smoked for 6 hours.
A profligate use of apple shavings, but it had to be tested...and tasted.
Probably slightly over-brined and under-smoked, but the process works - most satisfying.
A few minutes under a medium-hot grill and there it was, a plate of Rye Bay Kippers
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