Sliderite's Smoked Tuna recipe

[Pilar]

Hey Sliderite, sorry so slow in getting back to you. Here you go.

Big chief smoker
2 boxes ordinary rock salt
15 to 20 lbs of fresh Tuna loin
Pam or other non stick spray
several large glass casserole dishes (lasagna pan)

Use the top 1/4's of tuna loin if possible. The belly 1/4's can be used but remove all of the meat that is saturated with oil. The oil makes a mess and the result is unsavory. Measure and fillet off a slab 1" thick from the skin side of the filet. Divide the remaining part in 1/2 forming two more 1" thick slabs.

Pack the slabs in the glass dish with rock salt. Make sure every part is covered in salt, use both boxes of salt. Place in the fridge for exactly 30 min. Then, remove all the salt from the slabs with tap water, drain and arrange on the smoker racks. Allow the fish to drip dry for 1/2 hour. Use non stick cooking spray on the racks before loading to make it easier to remove the fish later.

As fast as the chips burn replace them for the first 4 hours. At 6 hours gently pry the slabs off the racks and flip them over. Also swap the top and bottom racks in the frame before putting it back in the smoker box. Smoke for an additional 6 hours. Use 1 or 2 more trays of chips.

Serve and get out of the way. Guaranteed no leftovers.

[Sliderite]

Thanks Pilar! I will try this recipe in the next couple of weeks.