A few weeks ago
thirdeye
posted a great thread on smoked Steelhead Trout
As many threads it wiggled a bit and tuna got in the discussion of applicable fish.
Here's my try at tuna.
I made a dry brine similar to thirdeye of 1/3 salt and 2/3 sugar.
I used 1/3 pickling salt, 1/3 table sugar, and 1/3 erythritol.
Tried erythitol on a whim to try and cut the carbs.
Generously rubbed and wrapped for a 14 hour rest in the cooler.
Spritz with olive oil and ready for the kettle with a smoke tube.
This when all hell broke loose.
I intended to cold smoke a few hours in the kettle with a smoke tube and then finish off off in my Big Chief.
edit: Used a 50/50 pellet blend of cherry and maple
10 minutes into the pre-heat of Big Chief and the ground fault trips.
I didn't get the cold smoke photo from the kettle as I scrambled to get a charcoal chimney lit.
Charcoal in the kettle to finish off the process.
I managed to control temps from 180-190°
About 145° IT
Very firm texture. Very little weight loss by controlling the heat
Rave reviews from the guinea pig coffee club for flavor, salt, and sweet ratio.
Oddly, 2 thought it was pork.
As many threads it wiggled a bit and tuna got in the discussion of applicable fish.
Here's my try at tuna.
I made a dry brine similar to thirdeye of 1/3 salt and 2/3 sugar.
I used 1/3 pickling salt, 1/3 table sugar, and 1/3 erythritol.
Tried erythitol on a whim to try and cut the carbs.
Generously rubbed and wrapped for a 14 hour rest in the cooler.
Spritz with olive oil and ready for the kettle with a smoke tube.
This when all hell broke loose.
I intended to cold smoke a few hours in the kettle with a smoke tube and then finish off off in my Big Chief.
edit: Used a 50/50 pellet blend of cherry and maple
10 minutes into the pre-heat of Big Chief and the ground fault trips.
I didn't get the cold smoke photo from the kettle as I scrambled to get a charcoal chimney lit.
Charcoal in the kettle to finish off the process.
I managed to control temps from 180-190°
About 145° IT
Very firm texture. Very little weight loss by controlling the heat
Rave reviews from the guinea pig coffee club for flavor, salt, and sweet ratio.
Oddly, 2 thought it was pork.
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