Cold Smoking Tuna

[IronNoggin]

Nog-- what happens if the wet brine is not used ? I dry brine salmon and it doesn't need a second wet process. Comments ? ( I dont have a cold smoker)

Actually don't know as I've never tried anything but what I posted about.
I am more than happy with the results obtained, so it is entirely unlikely I ever will find out.
If you run with that, let me know...

Cheers,
Nog

 

[trophywife]

great thread nog. Thanks. Motivation to do my own. that looks like it would taste much better!

 

[Captain PartyMarty]

Hey Nog how long do you keep it in the wet brine?

 

[IronNoggin]

Hey Nog how long do you keep it in the wet brine?

Around 18 to 24 hours.

 

[Captain PartyMarty]

Ok great! I put them in last night was going to take them out when I get home from Work! Got the new Smoker seasoned yesterday so looking forward to giving these loins a smoke!

 

[IronNoggin]

Let us know how they turn out!

 

[Captain PartyMarty]

Turned out ok, I wasn't able to get that nice patina from the glaze, I think my ratio of rum to maple syup was not good so the glaze was too thick. It also turned out a bit on the salty side even though I had them flushing in salt water for almost 3 hours. How long do you normal desalinate for?

 

[IronNoggin]

Turned out ok, I wasn't able to get that nice patina from the glaze, I think my ratio of rum to maple syup was not good so the glaze was too thick. It also turned out a bit on the salty side even though I had them flushing in salt water for almost 3 hours. How long do you normal desalinate for?

3 to five hours.
The taste test is what makes me decide when to cut it off...

 

[Captain PartyMarty]

My best attempt yet at replicating the Master Thanks Nog for all the guidance!!!

 

[IronNoggin]

Looks Mighty Fine!!