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-   -   Risking my Tuna (http://www.bbq-brethren.com/forum/showthread.php?t=183835)

Smoke Dawg 03-14-2014 09:11 PM

Risking my Tuna
 
trying a new recipe for smoked tuna

Calls to coat the tuna in a 50/50 mix of kosher salt and brown sugar for 24 hours, then rinse and soak in apple juice for 24 hours and then smoke

We will see!

Attachment 92892

c farmer 03-14-2014 09:14 PM

Sounds good. Never smoked tuna before thou.

cowgirl 03-14-2014 09:36 PM

Interesting! I use the brown sugar/salt cure on salmon overnight before cold smoking but have not tried apple juice. Will it make the fish sweet?

biker.chef 03-14-2014 09:38 PM

Why would you treat tuna like pork?

Too much salt too heavy on the brown sugar.
Citrus or ginger not apple.

Generally you marinate seafood for a couple hours or so, not over night.

Smoke Dawg 03-14-2014 09:39 PM

Quote:

Originally Posted by cowgirl (Post 2842506)
Interesting! I use the brown sugar/salt cure on salmon overnight before cold smoking but have not tried apple juice. Will it make the fish sweet?

I imagine it would. I'll let you know.

I plan to add some HDD to some of it. Sweet and Hot go together!

Humble Soul 03-14-2014 09:41 PM

Hmmm interesting. I've always eaten it raw, or quick sear. Can't imagine it taking too long to cook, otherwise it'd dry out fast. Hope it turns out alright!

Smoke Dawg 03-14-2014 09:46 PM

It's albacor. We did quick sear some and casnned most of it smoking two of the ten I caught

I've had it before that others smoked and it was good. I don't know how they prepared it

I've always soaked my salmon in a brine over night but never tried this method.

It will be smoked on Sunday!

castlepines 03-14-2014 09:46 PM

Interesting. Looking forward to how this turns out.

sliding_billy 03-15-2014 12:21 AM

Sounds interesting. I'll be watching.

LongTong 03-15-2014 03:47 AM

Sounds good
 
I bet it comes out great. I usually brine overnight but this sounds interesting. The chunks are pretty thick so I don't thick you will over salt. The apple juice soak will remove a good portion of the saltiness. My only suggestion is to not overcook as Tuna becomes too dry very fast. You'll want to smoke it until it still retains moisture but is done...

LI Pig Congress 03-15-2014 06:14 AM

Keep up posted. Very interested to c how this come out as I fish for tuna and am looking for a recipe.

Big George's BBQ 03-15-2014 06:20 AM

Looking forward to hearing the results

LI Pig Congress 03-15-2014 07:03 AM

Keep up posted. Very interested to c how this come out as I fish for tuna and am looking for a recipe.

ButtBurner 03-15-2014 07:26 AM

Quote:

Originally Posted by biker.chef (Post 2842507)
Why would you treat tuna like pork?

Too much salt too heavy on the brown sugar.
Citrus or ginger not apple.

Generally you marinate seafood for a couple hours or so, not over night.

this is very similar to a smoked salmon recipe

you rinse the salt off after soaking and let it form a pelicle before smoking

Crash 03-15-2014 07:34 AM

We smoke a lot of tuna out here. Mostly Shibis (young ahi/yellowfin).

Break it down in one ounce strips.

Simple brine, dry with paper towels and then let the pellicle set up on a rack in the fridge.

On the smoker (140 degrees) using guava wood, and it cooks fast. I bet any fruit wood would work awesome.

Simple and amazing.

Alohaz


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