Every year we smoke up a bunch of good things and give them as gifts to the "adults". This year we will have smoked Cheesus, smoked Salmon, Novalox (if I can find a good deal on "WILD" Salmon. Was a bad year for catching...), Smoked Salmon (the few that I did catch), Going to do BearCarver's skinless Pepperoni (keep an eye out for that) and The smoked Tuna!
So here it is, pretty simple with a kick at the end.
I always slice Albacore tuna when its partially frozen, and I always wear disposable gloves, its oily stinky fish, even when fresh. Typically when we process for canning (we put up 100-200# per year) we do everything outside, especially the pressure cooking! We just had snow and rain and the outdoor kitchen was a mess so I did this inside.
Partially thawed and waiting the knife.
Equal parts kosher salt and Brown Sugar, I made small batches as all my big containers are in use, used 4 pounds sugar,and four pounds salt.
That bowl was my great Grandmother's and was purchased in 1932!
Spread a layer of the sugar/salt on the bottom then add the fish. Today we have a small package of Yellow fin that a friend caught, and the rest is Albacore that I caught this summer.
Cover and Layer, keep repeating. Make sure there is no meat to meat contact, or meat to container contact. When you're all done seal it up and put in the fridge for 24 hours. This works best in a flat container, all of mine are busy right now doing other things so I wasted a bunch of brine I'm sure!
See ya all in 24 hours for step two...
So here it is, pretty simple with a kick at the end.
I always slice Albacore tuna when its partially frozen, and I always wear disposable gloves, its oily stinky fish, even when fresh. Typically when we process for canning (we put up 100-200# per year) we do everything outside, especially the pressure cooking! We just had snow and rain and the outdoor kitchen was a mess so I did this inside.
Partially thawed and waiting the knife.
Equal parts kosher salt and Brown Sugar, I made small batches as all my big containers are in use, used 4 pounds sugar,and four pounds salt.
That bowl was my great Grandmother's and was purchased in 1932!
Spread a layer of the sugar/salt on the bottom then add the fish. Today we have a small package of Yellow fin that a friend caught, and the rest is Albacore that I caught this summer.
Cover and Layer, keep repeating. Make sure there is no meat to meat contact, or meat to container contact. When you're all done seal it up and put in the fridge for 24 hours. This works best in a flat container, all of mine are busy right now doing other things so I wasted a bunch of brine I'm sure!
See ya all in 24 hours for step two...
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