How to Smoke Herring

Smoking herring is a great way to preserve it and add a delicious smoky flavor. It's a relatively easy process, but there are a few things you need to know before you get started.

Ingredients:

- Fresh herring fillets

- Salt

- Brown sugar

- Black pepper

- Garlic powder

- Onion powder

- Smoked paprika

- Cayenne pepper

- Applewood chips

Instructions:

1. Prepare the herring. Remove the head, tail, and guts from the herring. Rinse the fillets under cold water and pat them dry.

2. Make the brine. In a large bowl, combine 1/2 cup of salt, 1/2 cup of brown sugar, 1 teaspoon of black pepper, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of smoked paprika, and 1/4 teaspoon of cayenne pepper. Add the herring fillets to the brine and stir to coat.

3. Brine the herring. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or overnight.

4. Soak the applewood chips. Place the applewood chips in a bowl and cover with water. Soak for at least 30 minutes.

5. Smoke the herring. Preheat a charcoal smoker to 225 degrees Fahrenheit. Drain the applewood chips and add them to the smoker. Place the herring fillets on the smoker grate and smoke for 2 hours, or until the fish is cooked through and flakes easily with a fork.

6. Serve the herring. Serve the smoked herring immediately with your favorite sides, such as crackers, cheese, bread, or vegetables.

Tips:

- If you don't have a charcoal smoker, you can also smoke the herring in an electric smoker.

- When you're smoking herring, the color of the finished fish will depend on how long you smoke it. For a light smoke, smoke the herring for 1 to 2 hours. For a stronger smoke, smoke the herring for 3 to 4 hours.

- Smoked herring is a great addition to salads, sandwiches, and pizzas. It can also be used as an appetizer or snack.

- Store smoked herring in the refrigerator for up to 2 weeks.

Enjoy your delicious smoked herring!