I was amazed on how the brine firmed up the tuna. It has been rinsed well and is soaking in the apple juice now. I did put a little teryaki on each piece before covering with the juice.
Will smoke in the morning
Awesome Old School Wood Smoke House #2 (#1 RIP)
ECB Vertical (Cheese smoker)
GMG Daniel Boone
Stick burner #2 with difusser plate mods
Weber OTS, Weber Performer with Stok CI Grates
A bunch of cutting, grinding, stuffing, canning type stuff
Three time Zero Club Member AND a DOUBLE ZERO in the same TD !
IMBAS Certified Moink Baller
Stay thirsty my Friends!