Risking my Tuna - Page 2

tb80 · 03-15-2014, 01:15 PM

How did it turn out?

Smoke Dawg · 03-15-2014, 04:18 PM

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

Smoke Dawg · 03-15-2014, 04:23 PM

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.

mchar69 · 03-15-2014, 04:31 PM

Where'd ya catch the tuna in Washington?
Waiting for results. Don't dry it out.
Oh, that's what Mayo is for.

oifmarine2003 · 03-15-2014, 04:52 PM

You have my attention. Very interested to hear the final results. It sounds like it will be very good!

Smoke Dawg · 03-15-2014, 05:12 PM

Quote:

Originally Posted by mchar69

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!

deguerre · 03-15-2014, 05:31 PM

Did you try any raw after the dry brine? I'd definitely try it after the soak too.

Smoke Dawg · 03-15-2014, 07:48 PM

I did not. Can after the soak in the morning

LongTong · 03-15-2014, 09:44 PM

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...

Smoke Dawg · 03-15-2014, 10:17 PM

Quote:

Originally Posted by LongTong

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!

Haastyle · 03-15-2014, 10:32 PM

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.

Smoke Dawg · 03-16-2014, 01:05 PM

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.

Smoke Dawg · 03-16-2014, 03:48 PM

OK – Here is the update on the smoked Tuna
This is what the brine looked like the following morning
Attachment 92949
Now rinsed and ready for the Apple juice bath
Attachment 92950
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.
Attachment 92951
The left side is salmon - you can see the habanero jelly on those also
Attachment 92952
Get the fire going – Started with maple and blended in apple and cherry
Attachment 92953
Tuna is out of the smoker!
Attachment 92954
Here is a close up
Attachment 92955
Pulled in time so it was still moist inside.
Attachment 92956
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

c farmer · 03-16-2014, 04:28 PM

Looks pretty good to me. I take it slice with the grain?

EverettBBQ · 03-16-2014, 04:35 PM

I want a taste

Looks good.
Love your smoke shed.

03-15-2014, 04:18 PM	#17
Smoke Dawg Quintessential Chatty Farker Join Date: 06-22-13 Location: Montana Name/Nickname : IMF	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 __________________ A bunch of stuff to build a Fire so I can hang out and Smoke, Grill, or cook with! More stuff for Cutting, Grinding, Stuffing, Canning and so on! Double down Zero Club Champion Only Brethren to win a TD with all the votes! IMBAS Certified Moink Baller

03-15-2014, 04:23 PM	#18
Smoke Dawg Quintessential Chatty Farker Join Date: 06-22-13 Location: Montana Name/Nickname : IMF	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. __________________ A bunch of stuff to build a Fire so I can hang out and Smoke, Grill, or cook with! More stuff for Cutting, Grinding, Stuffing, Canning and so on! Double down Zero Club Champion Only Brethren to win a TD with all the votes! IMBAS Certified Moink Baller Last edited by Smoke Dawg; 11-30-2014 at 02:42 PM..

03-15-2014, 04:52 PM	#20
oifmarine2003 Babbling Farker Join Date: 11-26-12 Location: Cedarburg, WI	You have my attention. Very interested to hear the final results. It sounds like it will be very good! __________________ Chris- Midwest BBQ Outreach

03-15-2014, 05:31 PM	#22
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	Did you try any raw after the dry brine? I'd definitely try it after the soak too. __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

03-15-2014, 07:48 PM	#23
Smoke Dawg Quintessential Chatty Farker Join Date: 06-22-13 Location: Montana Name/Nickname : IMF	I did not. Can after the soak in the morning __________________ A bunch of stuff to build a Fire so I can hang out and Smoke, Grill, or cook with! More stuff for Cutting, Grinding, Stuffing, Canning and so on! Double down Zero Club Champion Only Brethren to win a TD with all the votes! IMBAS Certified Moink Baller

03-15-2014, 01:15 PM	#16
tb80 Take a breath! Join Date: 03-26-12 Location: San Antonio tx	How did it turn out?

03-15-2014, 04:31 PM	#19
mchar69 Quintessential Chatty Farker Join Date: 02-22-14 Location: Kensington, MD	Where'd ya catch the tuna in Washington? Waiting for results. Don't dry it out. Oh, that's what Mayo is for.

03-15-2014, 09:44 PM	#24
LongTong is one Smokin' Farker Join Date: 02-02-11 Location: The Rehab Riviera, CA	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... __________________ Ubi fumus, ibi ignis

03-15-2014, 10:32 PM	#26
Haastyle Full Fledged Farker Join Date: 05-02-13 Location: Virginia, by way of NE, IA, PA, NC, WI	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. __________________ It's not a problem, it's an opportunity for a solution. Semper Fi

03-16-2014, 01:05 PM	#27
Smoke Dawg Quintessential Chatty Farker Join Date: 06-22-13 Location: Montana Name/Nickname : IMF	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. __________________ A bunch of stuff to build a Fire so I can hang out and Smoke, Grill, or cook with! More stuff for Cutting, Grinding, Stuffing, Canning and so on! Double down Zero Club Champion Only Brethren to win a TD with all the votes! IMBAS Certified Moink Baller

03-16-2014, 03:48 PM	#28
Smoke Dawg Quintessential Chatty Farker Join Date: 06-22-13 Location: Montana Name/Nickname : IMF	OK – Here is the update on the smoked Tuna This is what the brine looked like the following morning Attachment 92949 Now rinsed and ready for the Apple juice bath Attachment 92950 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. Attachment 92951 The left side is salmon - you can see the habanero jelly on those also Attachment 92952 Get the fire going – Started with maple and blended in apple and cherry Attachment 92953 Tuna is out of the smoker! Attachment 92954 Here is a close up Attachment 92955 Pulled in time so it was still moist inside. Attachment 92956 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 __________________ A bunch of stuff to build a Fire so I can hang out and Smoke, Grill, or cook with! More stuff for Cutting, Grinding, Stuffing, Canning and so on! Double down Zero Club Champion Only Brethren to win a TD with all the votes! IMBAS Certified Moink Baller Last edited by Smoke Dawg; 11-30-2014 at 02:43 PM..

03-16-2014, 04:28 PM	#29
c farmer Babbling Farker Join Date: 06-13-13 Location: pa	Looks pretty good to me. I take it slice with the grain? __________________ Adam Gold mini wsm 1st gen mes, amazin dust and pellet smoker, and the uds. Double O' Seven == Rotisserie/Grill/Smoker Hybrid and offset.

03-16-2014, 04:35 PM	#30
EverettBBQ Full Fledged Farker Join Date: 08-06-13 Location: Overland Park, KS	I want a taste Looks good. Love your smoke shed. __________________ Smoker - Rebel 28 Smoker Temp Control - Cyber Q Maverick Redi Chek Thermapen- [COLOR="Red"]Red[/COLOR] BBQ Team - Cool Blue Q Grill - Weber SUMMIT E-670 KCBS member and CBJ