Need brine recipe

[Coastalfisherman]

I have a few bags of tuna left over from this summer and need a brine recipe to use prior to smoking. Thanks in advance.

[ron m]

The last batch I did I used 5 cents smoked salmon recipe--yes I used it on tuna. i think it's the best smoked tuna I've done--out of maybe 5 or 6 batches. It's on the recipe board, I think it's the first one.
ron m

[Mark Mc]

Ryan,the most important thing to realize about smoking tuna, is that the raw tuna will soak up a brine much faster than any other fish you have dealt with. Everyone has their own preference for....how salty the final product is. So if you like your salmon a certain salty way, and the salmon soaked in that brine for 6 hours, to get the same saltiness with the same brine for tuna you had better figure 2 hours, 3 at most.

The other thing to realize is that tuna "cooks" very quickly. In my big chief smoker, I like to put the tuna on the upper racks away from the heat source, and smoke it for a long time at a low heat (kinda like cold smoking). It is never a problem to slightly under coook tuna. But if you cook it "well done" it will be dry.

So remember:

1) less brine time is better than more

2) less heat is better than more

[Bendman]

Excellent tips Mark!

[FASTWATER]

For tuna I have always used a 1/1/to 1 ratio salt brown sugar and water just enough to completely cover fish one hour max brine time, rinse and then sit in front of a fan for about another hour it seems to take longer than most fish to glaze over to seal the oil in while smoking then as Mark said less is best, if you actually want a smokier taste add a tablespoon of liquid smoke to your brine!!!PEACE

[Pilar]

I humbly suggest plain old rock salt. You can get it in the 50# bag at United grocer or the feedstore. Any fish has plenty of flavor and needs no spice or herb to taste good. 'Hard cure' works on any fish. Use only rock salt to slow the absorption. No more than 30 minutes for the firmest fish and less for softer stuff. The hard cure firms it up so it will not fall apart in the smoker. I leave the skin on for salmon and TUNA! bellies until it is smoked then it slides right off.

TUNA! is pretty soft so limit the time to 20 minutes or less. What I do is divide each loin into three 'planks'. The outer 1" of the loin closest to the skin almost peels off on it's own but help it with a knife. Then split the remainder lengthwise to make two more flat pieces.

Then I bury all the planks in a large glass or plastic (no metal, it tastes funny) container in rocksalt. Time it or you will leave it too long. Then rinse all the salt off after times up. Coat the racks with pam and smoke.

Smokers vary and so do tastes. I like the fish still moist. Your mileage will vary. About 8 hours for 'planks' in a big chief. I rotate top and bottom racks at 4 hours because the bottom racks get hotter and cook faster. Use as much smoke as you can burn in the first 4 hours.

[Spoonplugger]

The absolute best tasting smoked tuna I've ever had was using Reelcrazy's brine recipe (Note: IT MAY BE A SECRET so you will have to get it from him). I smoked the tuna after brining for 24 hours in my Bradley cold smoker. All that tasted it said it was the best they had ever eaten. Again thanks KennyG for the recipe. DELISH!!!

[Freakwater]

Kujo's is da bomb! Maybe he'll share....?

Freakwater

[m.t.wallet]

I've had Kujo's as well, it is deeeeeelicious. Let us have it!

[cptdarel]

my blessings are at the last hour of smoking, make a mixture of in a sauce pan heat dark rum, add brown sugar, brush on loins. lordy lordy!

[fyshndad]

I too use the 1/1/1 method but not on tuna or any white fish
1 cup brown sugar (packed)
1 cup rock salt
1 gallon water

For TUNA my brine is
1/4 cup canning salt
1/2 cup brown sugar
1/2 gallon water
and i do soak 8 hours
then rinse well and dry on racks before smoking
I smoke it 3 to 5 hours depending on outside temps
today I would likely smoke 7 hours unless I planned on canning it

[TROPHY1]

If you like quick and easy, use Pilars directions on the Rock salt only. That's what I did, using Sea Salt rock salt and it was great, no soaking for hours, 20-30 minutes packed in rock salt and even soft fillets firm up fast and flavor is great.

[CAPT KUJO]

Originally Posted by m.t.wallet

I've had Kujo's as well, it is deeeeeelicious. Let us have it!

Let me say 1st "if you soak it in ham, it will taste like ham" (or smoked turkey). If you can find "Morton's SUGAR CURE" used for smoking hams. Think you can find it in the spices section at Freddy.

Use two cups and add 1 cup of brown sugar. with 2 1/2 gals of water. soak for 24 hours. BE SURE TO RINSE WELL or you will have some SALTY TUNA. Smoke until light brown and firm. It will taste like smoked turkey.

I use Alder wood and a TRAEGER SMOKER (the best smoker made!)

Hope someone else tries this it will win any contest hands down!!

CAPT KUJO

[Freakwater]

Thanks KJ!

Freakwater

[spinnergal]

Kujo-
We'd love to try your recipe but are real new users of our Traeger & have not yet tried smoking any fish. (we did however do a turkey on Thanksgiving & just loved it!!)
Could you give us some guidelines for your recommended smoking time?

Thanks so much.
SG

[CAPT KUJO]

Originally Posted by spinnergal

Kujo-
We'd love to try your recipe but are real new users of our Traeger & have not yet tried smoking any fish. (we did however do a turkey on Thanksgiving & just loved it!!)
Could you give us some guidelines for your recommended smoking time?

Thanks so much.
SG

As a Traeger Ambassidor I would love to share info. Feel free to call me 503-369-1862 or email usia@aol.com

CAPT KUJO