www.sausagemaking.org

Is it just where I live, or are all herring the size of sardines at the moment?

It makes for a tiny, but tasty kipper, but I wish they would let them grow up a bit before they fished them out. I prefer to have one to eat at time, less bones to deal with!

Jen

Well the herrings seem to have got bigger recently, so here are pictures of my latest efforts on the kipper front.

Before smoking and after a 30 minute brining which included a tablespoon of molasses:




After about 3 hours smoking:



These had a really good kipper taste, with just enough salt.

Cheers

Jen

That looks nice Jen