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Old 09-13-2016, 07:00 PM   #8
Quiet Riot
King Salmon
 
Join Date: Feb 2005
Location: Columbia County
Posts: 6,157
Default Re: Tuna Prosciutto

Quote:
Originally Posted by fishinman View Post
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Ok, the smoked stuff that was coated with sweet soy is..... The best smoked tuna I've had.

The way the op had it is drying 2 more days in the fridge as it was still a little rawish.

That said I need to cold smoke the next trial with a sweet soy base then hang dry. I'm guessing I'm getting closer to a flavored tuna lox then prosciutto but I like all the results.



The smoke I did was a little warm and cooked the tuna as you can see. Thanks for the link op, I think I'll vacuum pac this recipe and do more tuna this way then Canning this year.

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