forrest2906
Knows what a fatty is.
- Joined
- Nov 16, 2011
- Location
- Kuna, Idaho
I got a thermapen for Christmas and wanted to test it. I had a suspicion that my ET-732 was a little off. I read a post yesterday about some being off by about 10-15 degrees. So I smoked some steelhead last night and found mine to not be as true as the thermapen ( DUH )
guess thats what I get for being a newbie.
1.5 hrs apple smoke
6-8 hours in TK's brine
rinse and let dry on counter for 2 hours
brown sugar misting then into smoker
Adding some pron for your critique....sorry you can not taste it
Brine I got from a TK post: ( I did not have the ingredients with the *** )
---------------------------
tommykendall
07-26-2007, 09:53 AM
This is what I do - it is good... very good.
For 5-6# of Tuna
2 C. Water
3 C. Apple Juice
1 C. Brown Sugar
1/2 C. Honey
1/2 C Soy Sauce
3/4 C. Kosher Salt
***1/8+ C Molasses
***1/8+ C Sweet Thai Chili Sauce
3 Bay Leaves
Adjust your measurements proportionately for the amount of fish you use.
Mix all the above into a large non corrosive stock pot and dissolve well.
Cut your skinless tuna loins into the size of tennis balls to almost fist-size.
Put the tuna into the brine and let soak completely covered for about 6 hours. You should weight the filets down to completely submerge them in the brine. Use a plate or something similar for that.
When the brining is complete, remove the tuna, rinse with cold water, fan cool for about 1-2 hours hours, then dredge the tuna chunks in light brown sugar.
Preheat the smoker to no more than 200 degrees. I like160-190 degree range. Lay your tuna chunks on the cooker racks with a little separation between pieces. Cook for about 90-120 minutes, turning over once in the process (leaves nice black grill marks). I don't know what the internal temp of the fish should be when done. (maybe 140 or so). The duration of the cooking time averages 90-120 minutes but really depends on the size of your individual fish chunks and pit temperature.
Remove and let rest at room temperature before packaging and eating.
guess thats what I get for being a newbie.
1.5 hrs apple smoke
6-8 hours in TK's brine
rinse and let dry on counter for 2 hours
brown sugar misting then into smoker
Adding some pron for your critique....sorry you can not taste it
Brine I got from a TK post: ( I did not have the ingredients with the *** )
---------------------------
tommykendall
07-26-2007, 09:53 AM
This is what I do - it is good... very good.
For 5-6# of Tuna
2 C. Water
3 C. Apple Juice
1 C. Brown Sugar
1/2 C. Honey
1/2 C Soy Sauce
3/4 C. Kosher Salt
***1/8+ C Molasses
***1/8+ C Sweet Thai Chili Sauce
3 Bay Leaves
Adjust your measurements proportionately for the amount of fish you use.
Mix all the above into a large non corrosive stock pot and dissolve well.
Cut your skinless tuna loins into the size of tennis balls to almost fist-size.
Put the tuna into the brine and let soak completely covered for about 6 hours. You should weight the filets down to completely submerge them in the brine. Use a plate or something similar for that.
When the brining is complete, remove the tuna, rinse with cold water, fan cool for about 1-2 hours hours, then dredge the tuna chunks in light brown sugar.
Preheat the smoker to no more than 200 degrees. I like160-190 degree range. Lay your tuna chunks on the cooker racks with a little separation between pieces. Cook for about 90-120 minutes, turning over once in the process (leaves nice black grill marks). I don't know what the internal temp of the fish should be when done. (maybe 140 or so). The duration of the cooking time averages 90-120 minutes but really depends on the size of your individual fish chunks and pit temperature.
Remove and let rest at room temperature before packaging and eating.
Attachments
Last edited:
