Originally Posted by fishinman
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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.