How to Smoke Sardines
Smoked sardines, prepared similarly to kippered herring, are versatile for salads or as a standalone snack.
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Instructions
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Gut and wash the sardines, optionally splitting and deboning them.
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Prepare the brine by boiling all ingredients except the sardines, then cool it to room temperature.
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Submerge the prepared sardines in the cooled brine within a covered, nonreactive container.
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Refrigerate the sardines in brine for 12 hours or overnight, avoiding longer soaking to prevent excessive saltiness.
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Remove the sardines from the brine, rinse quickly under cold water, and pat dry.
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Air-dry the sardines on a rack for 30 to 60 minutes, turning once, until a dry, shiny pellicle forms.
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Place the dried sardines in a smoker, positioned away from the heat source.
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Smoke slowly over hardwood for 4 to 5 hours, aiming for an internal temperature of 140 F.
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After smoking, remove the sardines and cool them to room temperature on a rack.