Albacore Gravlax-Then Stovetop Smoked

[Dogbreath]

With the plenitude of Albacore Tuna here in Casa Dogbreath it's time for some new recipes-this one came to me just as the fishing day ended.

Albacore Loins covered with cracked black Pepper then submerged in 50/50 mix of sugar & salt & left to cure to for 24 hours

Loins fully cured most salt/sugar shaken off-much Pepper remains

Delectable chunk of Albie-this stuff is perfect!

Half done in the stovetop smoker

Completely done!

After 24hrs in the fridge

Rich delicious meaty little bites- tasting of the sea, black Pepper, & smoke

 

[Brian Reiber]

What is the temperature on that stovetop smoker and how long was it in there. That looks delicious. I cant wait to try it.

 

[Ripperoflips]

I'v had salmon gravlax, it was a waste of good salmon.

 

[Dogbreath]

What is the temperature on that stovetop smoker and how long was it in there....

No idea of the temp it was on Medium the whole time about 45 minutes which was plenty didn't need a minute more.