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This recipe is from the Salty Dogs.

1) Pack bellies in rock salt for 20 to 30 mintes. Not any longer!

2) Remove salt and rinse.

3) Pat dry.

4) Place in smoker until desired texture is achieved, usually 3 to 10 hours depending on your smoker. Alder seems to be the wood of choice.

5) Eat and enjoy.

Here are the origional posts from the Salty Dog Board as a reference. There is some good discussion so you might want to read these for more detailed info.

Smoked TUNA! 1
Smoked TUNA! 2
Smoked TUNA! 3
Smoked TUNA! 4
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