I am new to smoking. I have a Treager Pellet smoker and I am going to be getting some Tuna. I was wondering if anyone knows a good recipe and how long do you brine then smoke the tuna? I am not planning on canning this.
Looking for advise to smoking Tuna
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Bearcarver has a good post on brining and smoking salmon at: http://www.smokingmeatforums.com/t/91264/final-smoked-salmon-with-recipe-instructions-and-qview
The brining and smoking processes will be basically the same for tuna steaks or fillets.
I don't think you can go as low in a Treager as he did in the MES. I have done this salmon recipe where I did the entire smoke at 180 on my Memphis pellet smoker. I have also brined and smoked Tilapia and steelhead trout with the same recipe.
Tuna has less fat and a more delicate flavor than Salmon, so I would probably not use Cayenne in the brine - maybe substitute some ginger powder? I would also use a light flavor wood. Alder wood would be great - but hardly anyone carries it. Cherry is delicate - leaves a reddish color which you probably won't be able to see on Tuna. Apple is a bit stronger than cherry - but good with fish.
Once you get above 140 internal temp - you should be good to remove them. They should still be a bit moist at that temp. if you want them drier, go for a higher IT.