Take fifty mackerel, split and clean them, as for “kippered mackerel.”
Mix
Rock or common salt 2 lb.
Bay salt 1 lb.
Saltpetre ½ lb.
Molasses 2 lb.
warm these, and rub the fish well on both sides; lay them in a deep
pan and let them remain until next day, when they must again be rubbed
and laid for another twenty-four hours. Then take one up and try if
the flavour is high enough for your approbation, if not, let remain a
few hours longer in pickle. When enough, wipe them dry and stick them
as kippered herrings, on your tenters; dry them a day or two and smoke
them well with
Oak lops 2 parts
Fern 2 parts
Beech chips 1 part
Peat 1 part