OT: Cold Smoking Tuna

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IronNoggin
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OT: Cold Smoking Tuna

Post by IronNoggin » Fri Feb 14, 2020 3:47 pm

Bit of a lengthy and picky process, but the end result is well worth the effort IMHO!

Partially thaw said Tuna: - it is easier to loin when it is still fairly stiff deep inside:

Image

Rip the hide, and yes, Rum Required for this entire process!

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Loin & remove brown meat:

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Mix well 4 parts demerara sugar with 3 parts coarse salt (I like Sea Salt for this) and layer around 1/2 inch deep in bottom of tote. Toss in loins:

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Smother loins with mix:
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Cold enough outside this next step likely wasn't necessary, but I tossed bags of ice on each tote after they were stuffed into the big stainless smoker (no room for such in our fridge):

Image

Shut the doors and let sit overnight.

This thread will be continued as the process develops...

Cheers
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papa bear1
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Re: OT: Cold Smoking Tuna

Post by papa bear1 » Fri Feb 14, 2020 4:21 pm

Looks scrumptious Nog, ENJOY :clap:

Dave :eusa-popcorn:
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Carnivorous
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Re: OT: Cold Smoking Tuna

Post by Carnivorous » Fri Feb 14, 2020 4:49 pm

Going to be fantastic!!
A touch of frost has heightened your awareness and your heart steadily beats in anticipation. Your senses are suddenly alert to the movement on the forest floor and you realize that the moment of harvest is at hand.

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IronNoggin
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Re: OT: Cold Smoking Tuna

Post by IronNoggin » Fri Feb 14, 2020 5:03 pm

Took overnight and then some to get to this desirable stage.
The dry brine is "dry" no more, and it is easy to see just how much moisture it has sucked out of the loins.
The loins themselves have changed both in color and consistency.

Image

Image

Next up: the Wet Brine process...
"Political correctness is a doctrine, fostered by a delusional, illogical minority, and rabidly promoted by an unscrupulous mainstream media, which holds forth the proposition that it is entirely possible to pick up a turd by the clean end."

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janesy
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Re: OT: Cold Smoking Tuna

Post by janesy » Fri Feb 14, 2020 5:12 pm

It's like a science! Keep the post coming Matt, love to see the process
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artifact
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Re: OT: Cold Smoking Tuna

Post by artifact » Fri Feb 14, 2020 5:40 pm

Any houses for sale next to you, I could be your taste tester! :lol:
Looks delicious!

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Bcxbow
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Re: OT: Cold Smoking Tuna

Post by Bcxbow » Fri Feb 14, 2020 5:42 pm

Looks fantastic Matt, keep it coming. :thumbup:
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Normous
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Re: OT: Cold Smoking Tuna

Post by Normous » Fri Feb 14, 2020 8:22 pm

Trust me, this is hands down the BEST COLD SMOKED TUNA ON EARTH..

I know , years back Noggin sent me a sample that was to die for .

Just off the hook fantastic!!

Wish I lived closer.
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Re: OT: Cold Smoking Tuna

Post by IronNoggin » Fri Feb 14, 2020 9:10 pm

Wet Brine:

3 gallons (Canadian thank you very much) of water
4 cups Sea Salt
5 cups demerara sugar
2.5 cups real maple syrup
1 bag peppercorns
A decent handful of chopped dill.

Should mix this a fair bit before you need. it so it can settle.
Test run by dropping a fresh raw egg into the mix:

Image

She floats, all good- Carry on...
If not, a smidgen more salt, whip into a frenzy, and re-try until it does.

Toss the loins in - no need to rinse.

Image

Now about as fascinating as watching paint dry.
Stir occasionally through the eve.
Let percolate.

Tomorrow desalination, onto prepped grills, and begin the glaze process (if all goes well...)

Cheers,
Nog
"Political correctness is a doctrine, fostered by a delusional, illogical minority, and rabidly promoted by an unscrupulous mainstream media, which holds forth the proposition that it is entirely possible to pick up a turd by the clean end."

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janesy
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Re: OT: Cold Smoking Tuna

Post by janesy » Sat Feb 15, 2020 7:43 am

:eusa-popcorn:
Micro-Hybrid-bulldog "PitBull370"
MOBU Micro BD345 "Greener"
Xtra Micro BD310 "Small-Fry"
Blackout BD-Axe "Hatchet340"

Every little sound in the bush sounds like footsteps... Until you hear footsteps!

papa bear1
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Re: OT: Cold Smoking Tuna

Post by papa bear1 » Sat Feb 15, 2020 8:09 am

papa bear1 wrote:
Fri Feb 14, 2020 4:21 pm
Looks scrumptious Nog, ENJOY :clap:

Dave :eusa-popcorn:
:eusa-popcorn: :eusa-popcorn: :eusa-popcorn:
Be safe in all you do! See ya in the woods!!!
2010 Equinox/ Known as Doe Bow
Firebolts
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cheek pad /excell string
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IronNoggin
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Re: OT: Cold Smoking Tuna

Post by IronNoggin » Sat Feb 15, 2020 6:14 pm

They came out of the wet brine earlier today.
Big changes in both color and consistency! They swelled back up quite a bit!

Image

So, onto one of the most fussy and critical steps - Desalination.
I prefer to have a LOT of water surrounding the loins at this point, and to keep a slow but steady flow of fresh water into their domain:

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If you take your drain cap off your cooler, you can replace it with a large soft drink cap.
Drill a small hole in the center of that so you have flow both top and bottom:

Image

Having too much Tuna is never an issue if you know how to deal with it.
And I don't see a lot of point in repeating the process when one good run will do...

Image

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The ones on the uphill side will freshen just a tad sooner than those on the downhill.
Move the latter into the bigger tank while you pat dry the first lot and get ready for the grills.
By the time you've accomplished that, the other should be ready.

Move the loins around in the fresh water every 10 minutes or so, and keep a damn careful eye on them!
Too little, the salt will be overbearing.
Too much, and they become non-recoverable mush!!

I do the double taste test - nip a little off a couple differing loins (should slice very thinly with a sharp knife).
Taste. You will know it when you realize what you are looking for...

This lot is now off to the grills, glaze and fans.
Back atcha when able...

Cheers,
Nog
"Political correctness is a doctrine, fostered by a delusional, illogical minority, and rabidly promoted by an unscrupulous mainstream media, which holds forth the proposition that it is entirely possible to pick up a turd by the clean end."

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janesy
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Re: OT: Cold Smoking Tuna

Post by janesy » Sat Feb 15, 2020 6:20 pm

The other day I added a little Dijon mustard into the Tuna salad on my wife's sandwich for lunch. She thinks I'm the next big thing in tuna.

No way she's seeing this thread!
Micro-Hybrid-bulldog "PitBull370"
MOBU Micro BD345 "Greener"
Xtra Micro BD310 "Small-Fry"
Blackout BD-Axe "Hatchet340"

Every little sound in the bush sounds like footsteps... Until you hear footsteps!

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IronNoggin
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Re: OT: Cold Smoking Tuna

Post by IronNoggin » Sun Feb 16, 2020 1:30 pm

janesy wrote:
Sat Feb 15, 2020 6:20 pm
No way she's seeing this thread!
:lol: :clap:

After about and hour and a half, the loins began to look a little washed out (don't worry - this is normal and will soon be rectified).

Image

Thin Slice & Taste Test said: Good To Go!

Image]

Funny thing about that picture - left it up on the phone while I transferred the rest of the fish to totes, then turned, saw this, and actually tried to pick it up and eat it. LOL Yummy already!

Then, onto the racks to dry:

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These dried very quickly - as in an hour after hitting the racks with NO fans, they were already crying for the Glaze!

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Took advantage of that hour to prep the glaze itself. nearly 1/2 Maple Syrup, a shot of Rum Extract and top off with Black Bacardi:

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And apply:

Image

It sucked the first application up within 45 minutes, so got hit again.
Already you can see a color transformation as they darken from the glaze.
Normally I would have hit the fans at this point.
But with dark rapidly buzzarding in, temps into the minuses overnight, and the way these were already sucking up the brine I decided to leave them overnight without the fans. My Buddy hit them with the glaze again at midnight and said "Looking Good".

Today they get rolled around, glazed again, and finished drying with the fans on...
"Political correctness is a doctrine, fostered by a delusional, illogical minority, and rabidly promoted by an unscrupulous mainstream media, which holds forth the proposition that it is entirely possible to pick up a turd by the clean end."

Normous
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Re: OT: Cold Smoking Tuna

Post by Normous » Sun Feb 16, 2020 3:05 pm

Wish I had some of that watching the Daytona 500 right now :thumbup:
EXCALFFLICTION 1991 ->>---------> 2019
Kustom Krug Micro 355, Matrix 355 and NEMESIS
LEUPOLD VX-R 2-7, TRIJICON SRO Optics
Boo Strings
SWAT BH's
Teach Your Family How To Hunt So You Don't Have To Hunt For Your Family
Nature Is My Nurse

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