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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-15-2014, 01:15 PM   #16
tb80
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How did it turn out?
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Unread 03-15-2014, 04:18 PM   #17
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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
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Unread 03-15-2014, 04:23 PM   #18
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Here is what I am using; It came from a fishing board

I am pleased to share my recipe for my world famous smoked tuna. I say world famous because this product was taken to Europe by a friend who traveled in conjunction with his work and was all over the globe giving it to his friends. This started 15 years ago and we still ship my smoked tuna across the water. I can and smoke and average of 1000 pounds a year.
It is the best!!!!

Since I am not a fan of the salty taste of most smoked fish I tested several recipes until I hit on PERFECTION for a mouth watering. must have smokey product.

Brown Sugar, Kosher salt, Apple Juice or pineapple juice & teriyaki sauce

I slice the tenderloins in 1 inch wide portions against the grain at an angle mainly for looks after the product is smoked.

Brining correctly is crucial to killing the bacteria in the fish so I employ an equal mixture of kosher salt and brown sugar. No other spices!!! A layer of this mixture in a clean, sanitized plastic dishpan then a layer of fish until pan is full. Each piece of fish must be coated and not touching each other. Refrigerate for 24 hours. Yes! 24 hours. Then rinse by now liquified brine off fish in cool water and put all pieces in another clean dishpan.

HERE IS WHERE THE WORLD FAMOUS PART COMES IN. Cover fish in Apple Juice and let soak for another 24 hours in refrigerator. Yep that is it. Drain fish and place on racks to air dry for an hour or so and then place in your smoker for the time needed. Each smoker is different. I use a Big Chief and run through 2 pans of DRY chips (sometimes 3) and leave fish in smoker til done. Fish pieces when done but still moist should give a bit (like a cake) when pushed with a finger.

Several years ago I did the 'soak' after brining with a mixture of Pineapple Juice and Teriyaki sauce. The results were absolutely amazing. I have also tossed a few sliced Jalapenos in with the juice soak for a bit of spice but believe me no other spices are necessary. Cool fish to room temp then vacuum seal. This product has garnered First Prize at our County fair every time I have entered it and is a favorite to anyone who tries it. No kidding.

I hope you try this easy, uncomplicate recipe. When you do, you will be totally amazed at the flavor of this product. No salty after taste at all. Just the true Albacore flavor enhanced to perfection.
Attached Files
File Type: doc Smoked Tuna .doc (25.5 KB, 15 views)
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Unread 03-15-2014, 04:31 PM   #19
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Where'd ya catch the tuna in Washington?
Waiting for results. Don't dry it out.
Oh, that's what Mayo is for.
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Unread 03-15-2014, 04:52 PM   #20
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You have my attention. Very interested to hear the final results. It sounds like it will be very good!
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Unread 03-15-2014, 05:12 PM   #21
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Quote:
Originally Posted by mchar69 View Post
Where'd ya catch the tuna in Washington?
Waiting for results. Don't dry it out.
Oh, that's what Mayo is for.
We went 50 miles out from Newport Oregon

This likely wont hit a sammich (but ya never know) caught 10 fish each and we canned 80% of it. seared some fresh and this is the last of it.

Got all but a couple pieces of salmon out of the freezer also. Time to clean it out and get ready for a new year!
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Unread 03-15-2014, 05:31 PM   #22
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Did you try any raw after the dry brine? I'd definitely try it after the soak too.
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Unread 03-15-2014, 07:48 PM   #23
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I did not. Can after the soak in the morning
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Unread 03-15-2014, 09:44 PM   #24
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Default Good Job

Thanks for the recipe, Smoke Dog. I can't wait for Albie season down here out of San Diego. The last few seasons, the Albies made the big left turn and went far off shore of our outer banks and thus not too many Albies in the counts. However, we were blessed with WFO Bluefin instead. I use the Big Chief too but just for fish. I just cleaned out the freezer and smoked the last of the Bluefin and Yellowtail as well.

They say El Nino is coming so it could be an interesting year...

Good luck and tight lines...
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Unread 03-15-2014, 10:17 PM   #25
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Quote:
Originally Posted by LongTong View Post
Thanks for the recipe, Smoke Dog. I can't wait for Albie season down here out of San Diego. The last few seasons, the Albies made the big left turn and went far off shore of our outer banks and thus not too many Albies in the counts. However, we were blessed with WFO Bluefin instead. I use the Big Chief too but just for fish. I just cleaned out the freezer and smoked the last of the Bluefin and Yellowtail as well.

They say El Nino is coming so it could be an interesting year...

Good luck and tight lines...
Thanks,

Smelt has been closed for a couple years and we just had a monster smelt run. 2-3 gallons of smelt in one dip! Signs of a good fish run when the bait fish are plentiful!
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Unread 03-15-2014, 10:32 PM   #26
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I'm stubborn on the topic of tuna. Well done belongs in salads, I couldn't do what you are about to do. However, I am curious. I hope it turns out for ya.
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Unread 03-16-2014, 01:05 PM   #27
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I did taste it raw this morning. It was OK but I am looking forward to it smoked.

I was worried it my be too salty but is was not.
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Unread 03-16-2014, 03:48 PM   #28
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OK – Here is the update on the smoked Tuna
This is what the brine looked like the following morning
0 brined .jpg
Now rinsed and ready for the Apple juice bath
0 Rinsed .jpg
I put a small amount of Teriyaki sauce on each piece before adding the juice. I forgot to take pictures of the AJ tub!

On the rack for an hour before going in the smoke house.
I experimented with a few. Habanero jelly on some, sprinkle of brown sugar with Black pepper on a few and just black pepper on some. Straight up for the 2nd rack.
0 In Smoker .jpg
The left side is salmon - you can see the habanero jelly on those also
0 with friends .jpg
Get the fire going – Started with maple and blended in apple and cherry
0 Fire .jpg
Tuna is out of the smoker!
0 Done .jpg
Here is a close up
0 Close up .jpg
Pulled in time so it was still moist inside.
0 Moist .jpg
It had a good smoke flavor, you can taste the apple juice maybe more than I like but it is good. The pepper does add a nice touch and I liked the habanero Jelly the best.
I found that it is better sliced than it is broken apart. Slice in 1/8 – 3/16 slices gives a nice dense and meaty piece.
Salmon is still in the smoker and after pulling the tuna, we added MSD's Pastrami on the right side.
Thanks for lookin
SD
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Unread 03-16-2014, 04:28 PM   #29
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Looks pretty good to me. I take it slice with the grain?
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Unread 03-16-2014, 04:35 PM   #30
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Smile

I want a taste
Looks good.
Love your smoke shed.
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