Tuna Loin

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mrvernall

Fire Starter
Original poster
May 11, 2015
38
14
Peterborough, UK
Hello UK Smokers

I have been away too long :( but i'm back.

I have got some nice Tuna loins to smoke on my offset smoker this weekend. I would like to smoke them without brine.

Any good ideas?

Thanks
M
 
Apple wood works good. Rub with salt and pepper a bit of garlic and smoke away.

I prefer to cold smoke for 1 1/2 - 2 hours then slice and sear. The smoker needs to be between 4°c-10°c or 40°f-50°f.

If hot smoking I would run the smoker around 80°c-110°c or 180°f-225°f. Cook the fish to your preferred doneness.
 
Apple wood works good. Rub with salt and pepper a bit of garlic and smoke away.

I prefer to cold smoke for 1 1/2 - 2 hours then slice and sear. The smoker needs to be between 4°c-10°c or 40°f-50°f.

If hot smoking I would run the smoker around 80°c-110°c or 180°f-225°f. Cook the fish to your preferred doneness.

OK I think I will try hot smoking them. What is a good IT 125F/51C? Thanks
 
I am with dirtsailor. I would cold smoke them for a couple of hours and then sear. The longer you cook Tuna the more of the flavour that is lost. To keep the IT of the smoker down just put a couple of supermarket bags of ice in the chamber.

If you do hot smoke then get it up to 125 F IT.
 
I am with dirtsailor. I would cold smoke them for a couple of hours and then sear. The longer you cook Tuna the more of the flavour that is lost. To keep the IT of the smoker down just put a couple of supermarket bags of ice in the chamber.

If you do hot smoke then get it up to 125 F IT.

Thanks
 
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