In a small bowl, add the dry brine mix ingredients. Combine well and then leave to one side.

Rinse the herring under cold water and then pat dry with paper towels

In a plastic container, sprinkle a thin layer of the dry brine mix to cover the bottom. Place the herring on top of the dry brine mix layer, and then sprinkle the remainder of the dry brine over the fish, covering it evenly.

Cover the container with the lid and then transfer to the refrigerator. Leave to brine for at least 2 hours.

Remove the herring from the refrigerator and container. Rinse under cold water to remove any excess brine solution, and then dry thoroughly with paper towels.

Arrange the herring on a wire rack and allow to dry and come to room temperature while your prepare your smoker

Fire up smoker to 275°F (135°C). Oil the smoker grates to help stop the herring from sticking.

Once the smoker is at temperature, place herring on the grates. Close smoker and smoke to an internal temperature of 145°F (63°C), about 1-2 hours. The herring should have developed a golden brown color and flake when touched with a fork.

Once done, pull from smoker and serve immediately