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Old 03-14-2014, 09:11 PM   #1
Smoke Dawg
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Default 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!

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Old 03-14-2014, 09:14 PM   #2
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Sounds good. Never smoked tuna before thou.
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Old 03-14-2014, 09:36 PM   #3
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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?
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Old 03-14-2014, 09:38 PM   #4
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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.
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Old 03-14-2014, 09:39 PM   #5
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Quote:
Originally Posted by cowgirl View Post
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!
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Old 03-14-2014, 09:41 PM   #6
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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!
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Old 03-14-2014, 09:46 PM   #7
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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!
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Old 03-14-2014, 09:46 PM   #8
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Interesting. Looking forward to how this turns out.
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Old 03-15-2014, 12:21 AM   #9
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Sounds interesting. I'll be watching.
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Old 03-15-2014, 03:47 AM   #10
LongTong
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Default 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...
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Old 03-15-2014, 06:14 AM   #11
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Keep up posted. Very interested to c how this come out as I fish for tuna and am looking for a recipe.
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Old 03-15-2014, 06:20 AM   #12
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Looking forward to hearing the results
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Old 03-15-2014, 07:03 AM   #13
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Keep up posted. Very interested to c how this come out as I fish for tuna and am looking for a recipe.
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Old 03-15-2014, 07:26 AM   #14
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Quote:
Originally Posted by biker.chef View Post
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
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Old 03-15-2014, 07:34 AM   #15
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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.

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