Marinade for Smoking Mackerel
An all-purpose marinade for smoking! Save it, learn it, and use it! Marinades like this are handy for beginner cooks. After all, what do you do when you don't know the water-to-salt ratio for the brine?! This way you'll remember it forever (for life, at least) and off you go, collecting medals (is there a medal for delicious smoking?).
Foster
Recipe author
Marinade for Smoking Mackerel
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 0 %
0 g
Fats 0 %
0 g
Carbohydrates 100 %
2 g
8 kcal
GI:
100
/
0
/
0
- Pour water into a convenient bowl and dissolve the salt in it. The key to a proper smoking marinade is a 10% salt solution. Everything else can be adjusted to taste, but the salt usually stays the same.
- Add the pepper and cloves to the brine and drop in the bay leaves.
- Add the secret ingredient of a true connoisseur — pickled garlic. You can crush it a bit by hand, or cut it into pieces or chop it (a blender, mortar, etc. will help).
- The marinade is ready. Place the mackerel (prepped for marinating) in it and refrigerate for 2-3 days. Then pat it dry, air it out, and smoke it.
- Enjoy!
Caloric content of the products possible in the composition of the dish
- Garlic - 143 kcal/100g
- Carnation - 323 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
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