Has anyone here ever made Mojama?
I have had it in Hawaii, and it never crossed my mind to make my own. Typically this wouldn't be smoked, but it could.
For those wondering Mojama is salted dried tuna loin. The salami of the fish world.
The process is to heavily salt the raw loin for two days. Remove the loin from the salt, rinse, then soak for 2 days in cold water. Change water 3 times a day. Then truss loin and hang to dry 15-20 days. Traditionally this would be done in the sun but commercially it is done refrigerated. Like other dried meats it is finished when you get the texture you want. It should be firm, but not like jerky. The mojama that I have had was textured like a good dry salami.
To smoke you would cold smoke it after the drying is done. I suppose you could cold smoke it prior to drying too.
To serve slice thin and serve with cheese and crackers.
Now where to get a fresh (affordable) tuna loin!
I have had it in Hawaii, and it never crossed my mind to make my own. Typically this wouldn't be smoked, but it could.
For those wondering Mojama is salted dried tuna loin. The salami of the fish world.
The process is to heavily salt the raw loin for two days. Remove the loin from the salt, rinse, then soak for 2 days in cold water. Change water 3 times a day. Then truss loin and hang to dry 15-20 days. Traditionally this would be done in the sun but commercially it is done refrigerated. Like other dried meats it is finished when you get the texture you want. It should be firm, but not like jerky. The mojama that I have had was textured like a good dry salami.
To smoke you would cold smoke it after the drying is done. I suppose you could cold smoke it prior to drying too.
To serve slice thin and serve with cheese and crackers.
Now where to get a fresh (affordable) tuna loin!
Last edited:
