This is a recipe i tried and I like. Im still new to smoking but this was a recipe given to my by one of my fellow fisherman on our Pac dawn Charters. Supposed salt to sugar ratio for this dry rub is supposed to be 4:1, but I thought it was way to salty so I lowered that by half or more. Let it marinade overnight in the dry rub which pulls out the water and makes the tuna texture sort of hard and kind of like licorice. I dont like to rinse the fish before placing on the rack because the spices dont absorb well and i dont want to rinse off all that extra good sugar either. Let dry on rack for 2 hours and hit the smoker for 2 hours @ 220. Let cool for 30-1hr and vacuum seal and freeze. [ame]http://www.youtube.com/watch?v=0sByxMwRjsU[/ame] Ingredients - Garlic / Onion Powder, Brown Sugar, Pepper, and Spices Spices - Thai Chili Pepper Mixing Rub Fresh in the dry rub Couple of hours later Sixteen hours later Drying on rack before smoking for couple of hours Close up before hitting the smoker Cooked for 2 hours in the smoker and vacuum sealed after cooling for 30 or so minutes
Nicely done! Good to see someone making good use out of the tuna!! When youre drying them on the racks a little house fan will get you that dry edge in a quicker fashion and more even product.......Youre on it though! loos really good! You going to try canning next? You should! It is bomb!!!
I've been thinking about canning for some time... seems like a lot of work What pressure cooker do you use? Do you do it inside or outside da house?
Great video and pics. I just got a smoker so I'm gonna give this a shot too. Never knew you could dry brine like that.
Just did this today and it turned out awesome. I did smoke mine for about 6 hours though. Going to try this one again. Thanks
I have noticed with wood/coal smoker and an electric smoker the time in the smoker is dramatically decreased using a natural fire of which I prefer. Everyone finds there niche and goes with it, matter of preference I suppose! Looks like a great recipe!
