Smoked some BFT a couple weeks ago, turned out great, went a little too long on it tho and it got dry, but still very good. I have a king mackerel in the freezer I’m thinking of smoking, anyone got suggestions for a recipe?
Spray a little olive oil on the meat with a little salt, smoke at 200 for an hour or so assuming about 3/4" thick. Final temp of 140 should be excellent.
Capt. Garry Coats
Folly Beach & CHS
@DolphinChartersSC
Try cold smoking… Google is your friend…
When YFT used to be a thing I would cold smoke loins. Rub vegetable oil (no imparted flavor) then a heavy rub with equal parts kosher salt, fresh black pepper, and brown sugar. Cold mmoke for 6-8 hrs with pecan wood. If done right it’s 100% rare and looks like a beef tenderloin. When sliced and laid out it won’t look different than a sliced beef tenderloin.