KIPPERS - HOW TO CURE AND SMOKE - Cold Smoked Kippers

kipper herring

💰Cheaper: mackerel

Mackerel is often less expensive and has a similar flavor profile.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed, while white sugar is more affordable.

Open the herring by back cutting it, flattening it out without going through the belly cavity.

Remove the guts and gills from the herring and give them a quick rinse.

Prepare the brine by dissolving 250 grams of salt in 1.5 liters of water.

Let the brine sit for about 30 minutes, stirring occasionally.

Place the herring in the brine for about 30 minutes.

After 30 minutes, remove the herring from the brine and pat them dry with paper towels.

Thread the herring onto bamboo skewers for smoking.

Prepare the cold smoker with a mixture of peach and oak smoke chips, filling it completely.

Light the smoke generator and set it up in the smoker with the herring hanging inside.

Cold smoke the herring for 12 to 24 hours, ensuring the temperature stays low.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens