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marinated tuna stakes

post #1 of 11
Thread Starter 
How long and what temp should I smoke them at, cant get a good answer so I'am came to the experts
post #2 of 11

http://www.smokingmeatforums.com/t/167180/smoked-tuna-belly

 

Check this link I don't know what kind of smoker you have

post #3 of 11
Thread Starter 
I have a masterbuilt electric
post #4 of 11

You are set that is what I have, just be sure to have 2 good probes 1 for the CC the other for the fish. Post some pics when it is done.

post #5 of 11
Thread Starter 
How long what temp
post #6 of 11

I was trying for 180* F it did get to 192 for a few minutes. Cooking time depends on how thick they are. The Bellies were some where around 2"s

It took five hrs.

post #7 of 11
I cold smoked some shibi (small yellowfin or big eye) about a month ago. I did the 4x brown sugar- 1x kosher salt dry brine. I then lit up my amnts and smoked for three hours in my mini.

Last week at the fish market we had a 180 lb big eye come in but because it was Xmas eve and I had to work that night I didn't grab the belly off of it.
post #8 of 11
Thread Starter 
I'am going with 1 hour in moker at 225 then finsh in oven, I'll let uou know how it works. Hear are picks before and after[IMG]
post #9 of 11
Thread Starter 
Sorry that was after only
post #10 of 11
Thread Starter 
Worked pretty well got a little dry, not much be smoke flavor, but it might have been doomed from the start, found in freezer, which is why I decided to smoke help kill any bacteriera.
post #11 of 11

If I knew you had to do it today I would have recommended Grilling it.Glad you didn't loose it

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