Cold smoked fresh bluefin tuna

[NBK]

Brined in a curing salt/brown sugar brine for 3 days then into the cold box for 3 more days of drying. Final step, 12 hours of cold smoking in the smoke box. I can't even describe how good it is.

 

[punkur67]

Looks amazing!

 

[ilovesprig]

Looks great, John....The roomie caught a bunch of bluefin this week-end....Damn, is it good....

 

[Lungpopper]

Looks like candy.

 

[Hunter527]

Looks awesome! What do you like to eat with it? Looks pretty tasty on its own!

 

[Ofdscooby]

Just saw this and when I saw cold smoker I wondered if what I had would work then I realized that your using the Rec Tec smoke box. i have the same set up can't wait to try it ive only done cheese so far in mine.

 

[JakeSCH]

Looks like candy.

Looks better than candy! Man I never got my old smoker to cold smoke that well...always ended up turning up the heat and bursting the fat out.

@NBK thanks for the constant inspiration!

 

[HATCHET1]

Sweet Jesus...

 

[GUNDOGLOVER49]

Man oh man looks great. I'll give that one a try. My brine consist of, 2 cups water, apple juice and brown sugar. 1/2 cup honey, soy sauce, kosher salt. 1/8 cup molasses, 1/8 cup Tuong ot toi chili sauce. After that I pretty much follow what you did. I don't like to ruin it with heavy smoke so I use either apple or alder. I tell you one thing for sure, it sure goes over real good on the boats.

 

[GUNDOGLOVER49]

I wonder if Larry makes smoked tuna out of coyote???

 

[ilovesprig]

I wonder if Larry makes smoked tuna out of coyote???

And probably has a book on how to do it..........

 

[Ahidog]

Looks great, John....The roomie caught a bunch of bluefin this week-end....Damn, is it good....

Does he work all I see is him playing all over the country and fishing? I need to go to work for his company

 

[GUNDOGLOVER49]

Does he work all I see is him playing all over the country and fishing? I need to go to work for his company

I don't know about him, but I would prefer you not use four letter words, W*&k

 

[NBK]

The trick to the entire process is to dry the fish properly prior to smoking. This keeps the fat inside the chunk. There you have it. The magic trick is revealed...

 

[Snake Charmer]

The trick to the entire process is to dry the fish properly prior to smoking. This keeps the fat inside the chunk. There you have it. The magic trick is revealed...

Yep..

 

[Snake Charmer]

Yep..

Otherwise its smoked dried out fish..

 

[SurfNHuntSD]

Looks amazeballs John. Must be like candy!

 

[GUNDOGLOVER49]

It needs to form a pellicle when drying. Like NBK I use a fan to speed up process. You can tell it's ready when the fish is tacky to the touch.

 

[GUNDOGLOVER49]

Brined in a curing salt/brown sugar brine for 3 days then into the cold box for 3 more days of drying. Final step, 12 hours of cold smoking in the smoke box. I can't even describe how good it is.

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What kind of wood did u use?

 

[NBK]

What kind of wood did u use?

Hickory - I like the sweet taste but any hardwood would be nice.