You ever thought about doing it to earn money or is there to much bureaucratic BS to go through?And on the eighth day, he said That's a Wrap for Round One on the Tuna:
Round Two starts tomorrow...
Don't see a whole lot of point to rehashing the process with this next run. But stay tuned... I'll start up another thread once we get to Sausage Time...
Cheers,
Not
And So It Begins...
- Thread starter IronNoggin
- Start date
Captain PartyMarty
Crew Member
Been running in Cold water for 2 hours so far, still pretty salty going run it a bit longer
fish brain
Crew Member
Looks pretty damn good, I had some of my Candied tuna from ST Jeans tonight, but this is next level.And on the eighth day, he said That's a Wrap for Round One on the Tuna:
Round Two starts tomorrow...
Don't see a whole lot of point to rehashing the process with this next run. But stay tuned... I'll start up another thread once we get to Sausage Time...
Cheers,
Not
Man I love these start to finish threads
Captain PartyMarty
Crew Member
It took 4 hours to get the salt out last night. I got two coatings on last night going to do another 2 today then start drying
IronNoggin
Well-Known Member
First, in order to sell it and make a nickel, you'd have to charge so damn much no-one could afford it. Just the supplies per run is high, then figure out your time and effort...
Second: You nailed it. Health Canada & the Canadian Food Inspection Agency aren't your friend when trying to set something of that nature up.
Captain PartyMan: Sounds like it is going well then. Watching and feel free to ask if any further questions etc.
Next run into the dry brine myself today...
Cheers,
Nog
wildmanyeah
Crew Member
How do farmers markets get around this is it just such low volume that no one cares?
IronNoggin
Well-Known Member
No idea. And don't care. Going commercial, even on a small scale, is something I am not at all interested in.
Cheers
Captain PartyMarty
Crew Member
I just started drying with a fan, three coats of Glaze so far.
Few tips I figured out so far
Glaze is very good on waffles......
Don't do this in the kitchen the glaze is a sticky nightmare...wife is not happy
Few tips I figured out so far
Glaze is very good on waffles......
Don't do this in the kitchen the glaze is a sticky nightmare...wife is not happy
IronNoggin
Well-Known Member
She'll get over it rapidly when she tastes the final product.
Looking good so far by the way...
Cheers,
Nog
Yeah I figured as much! Always make it hard for a fella to make some coin! Looks fantastic though
Chasin' Dreams
Well-Known Member
Very nice!Taste Test Time:
Houston, we have another WINNER!!
Pulling the lot off the smoke now.
Sits overnight, then vacuum sealed (or eaten).
Already better than half a loin gonzo! LOL!
Cheers,
Nog
IronNoggin
Well-Known Member
It is. Incredibly Good.
Makes all the expense, time & effort seem right worthwhile!
Cheers,
Nog
Captain PartyMarty
Crew Member
Hey Nog, how dry do I let it go? Should it be dry to the touch or are we looking for shriveled prune kind of dry? How long does it take for it to dry?
How long do you smoke for?
How long do you smoke for?
IronNoggin
Well-Known Member
Just so dry to the touch. Don't overdue it, or it will be dry internally (catastrophic failure) as well.
Depending on temperatures, it can take anywhere from just a few hours, up to 24.
I run around 6 hours of cold smoke (my last lot never got above 10 degrees C in the Big Box).
Suggest checking at 5 hours (pull a piece out, slice and taste - not the end cut, the next one in).
You will know if it needs a little more.
Cheers
Depending on temperatures, it can take anywhere from just a few hours, up to 24.
I run around 6 hours of cold smoke (my last lot never got above 10 degrees C in the Big Box).
Suggest checking at 5 hours (pull a piece out, slice and taste - not the end cut, the next one in).
You will know if it needs a little more.
Cheers
Captain PartyMarty
Crew Member
Hey Nog. So I have been drying for about 24hrs. They seem like they are pretty dry but they are still sticky. I think the glaze I used might have been a bit too thick, I also have a few spot which look like tuna oil is being sweated to the surface and it won't dry completely in that area. I am going to put them in smoker as I don't want to dry them out too much
Captain PartyMarty
Crew Member
Elevated and had a fan on them for 24hrs There in the smoker now we will see in 5 hours how it turns out
IronNoggin
Well-Known Member
Sorry, just seeing this.
The oils coming to the surface are a semi regular occurrence.
To defeat that, I often swab them down with paper towel just before hitting the smoker.
If your brine was a little thick, the oil should help to thin that out and allow you to do that.
Could use a shop cloth as an alternative.
There should be no issue smoking it as you have done.
Once you've run it to your satisfaction, let the loins sit a spell on their own after removing from the smoker.
Then if there are still a few damp or oily spots, run over them with the cloth.
The surface should soon dry pretty much completely thereafter.
Cheers,
Nog
The oils coming to the surface are a semi regular occurrence.
To defeat that, I often swab them down with paper towel just before hitting the smoker.
If your brine was a little thick, the oil should help to thin that out and allow you to do that.
Could use a shop cloth as an alternative.
There should be no issue smoking it as you have done.
Once you've run it to your satisfaction, let the loins sit a spell on their own after removing from the smoker.
Then if there are still a few damp or oily spots, run over them with the cloth.
The surface should soon dry pretty much completely thereafter.
Cheers,
Nog
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