have a couple nice center cuts from top loins in the freezer vac packed.
I wanna smoke em (big chief) with the salt/alder method but really can't find any times advised for the salting duration...do you rinse it after the salt soak? chunks are 5" in length and about 4" in diameter...should I slice it up first? or just do the chunks whole?.
Kinda time sensitive as I wanna use the smoked chunks for dip tommorrow with a few friends after the clam dig.
have a couple nice center cuts from top loins in the freezer vac packed.
I wanna smoke em (big chief) with the salt/alder method but really can't find any times advised for the salting duration...do you rinse it after the salt soak? chunks are 5" in length and about 4" in diameter...should I slice it up first? or just do the chunks whole?.
Kinda time sensitive as I wanna use the smoked chunks for dip tommorrow with a few friends after the clam dig.
I cut my salt in half from my standard salmon smoke recipe. I started doing that after my first batch came in too salty and I saw some guys on here recommend that because tuna is naturally more salty than salmon. Some recipes call for only a 20 min soak some say several hours, all of them say rinse and dry then smoke. Check "recipe's" thread search smoked or smoking tuna...good luck...it will be a hit!
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Most folks use very little salt these days and have turned to sugar as the curing agent. Lots more healthy. I'd just mix a half teaspoon of salt with a quarter cup of white sugar and some garlic or whatever spice you want and roll the fish in this mixture and put in the fridge a day or two. Turn occasionally. Put in front of a fan to dry it real well and then into the smoker.
Here is how I do it, Fshklr, and I think it turns out just great. I've had ifishers tell me that it is better than smoked salmon and that it is the best smoked tuna that they have ever had. It is very easy and turns out very good.
I would cut up the loin pieces lenthwise into slices about 2/3 to 3/4 inch thick. Then pack them in rock salt for 20 minutes. Next, rinse the salt off the pieces and pat them dry with paper towel. Put some fresh ground pepper on each side of the slices. Air dry the pieces on a rack for an hour - I even direct a fan on the product during this time. Then put them in the smoker using alder chips. Be careful not to smoke them at too high of a temperature or for too long. You don't want it to get overdry. Try it, you will like it. It is not overly salty. It is yummy.
Here is how I do it, Fshklr, and I think it turns out just great. I've had ifishers tell me that it is better than smoked salmon and that it is the best smoked tuna that they have ever had. It is very easy and turns out very good.
I would cut up the loin pieces lenthwise into slices about 2/3 to 3/4 inch thick. Then pack them in rock salt for 20 minutes. Next, rinse the salt off the pieces and pat them dry with paper towel. Put some fresh ground pepper on each side of the slices. Air dry the pieces on a rack for an hour - I even direct a fan on the product during this time. Then put them in the smoker using alder chips. Be careful not to smoke them at too high of a temperature or for too long. You don't want it to get overdry. Try it, you will like it. It is not overly salty. It is yummy.
Do not over smoke and dry them out. I repeat check that you donot over smoke and dry them out. Donot ask me how I know this!
Fshklr
need smoked tuna from the freezer tips...
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