I brined and smoked some herring lately and a rather strangely they came out slightly sweet.
I used a normal salt and water brine nothing else in it.
Smoked them twice using the CSG with oak sawdust which was given to me by a friend who has a carpentry businnes and had been using oak timber to make doors.
I had seived the sawdust before using to extract dust only.
The colour, taste etc., was good apart from the slight sweetness.
You would of thought there was sugar in the brine.
I gave a some to a couple of friends and there remarks were, "Very nice but a little sweet"
I would lilke to know if anyone has idea's where the sweetness came from, could it be from the sawdust?
This has me puzzled.