Captain PartyMarty
Crew Member
Thanks Nog! We will know in a few more hours! Can't wait to try some!
And So It Begins...
- Thread starter IronNoggin
- Start date
IronNoggin
Well-Known Member
Good Stuff! I'll be checking in from time to time to see how you make out.
My next run is on the dry brine. Few more pieces, but about the same volume...
Cheers
My next run is on the dry brine. Few more pieces, but about the same volume...
Cheers
IronNoggin
Well-Known Member
May have posted this here already (likely) but thought I'd run the both versions of the recipe in this thread. Will make it easier to find next winter...
There are basically two versions, one which incorporates sugar in the wet brine, and one which doesn't.
I'll post them both for any who wish to try.
That said, after the last experiment, I am leaning towards the recipe that does include it...
Cold Smoked Tuna
Slowly thaw the desired amount of whole tuna loins. Once thawed, make up a DRY Brine of 2 parts Demerara Sugar to 1 part non-iodine (coarse or pickling) Salt. Put enough of this in a plastic container to cover the bottom of it.
Place the tuna loins on top of that. And cover well with the balance of the brine mix.
Now let sit for at least 24 hours in the fridge (If you don't have room in your fridge, keep cool by whatever means). After that period the tuna will have "leaked" a fair amount of juice (moisture) and the brine will pretty much dissolve.
At this point the tuna will have darkened substantially in response to the dry brining process.
It is not necessary to rinse the loins, as they now go onto the next stage - the Wet Brine process. Yes, that is correct, two brines as apposed to a single one that we are all most familiar with. I chose to go this route due to the advice of some VERY serious lox producers who insisted this was the "preferred" method to ensure a great quality product.
Salt Saturated Wet Brine
Run enough cold water into your tub to cover the tuna. Add in a LOT of salt (in this case a little better than half a bag went into the brine). You want a "super saturated" solution, meaning that the brine can absorb no further salt, and there is salt settled out on the bottom of the container. Drop a raw egg into the brine to test. If it floats, good to go. If not add another 1/2 cup of salt and try again.
Then add the tuna loins. Let sit in the fridge or a cool place for another 24 hour minimum period.
Following that the loins will lighten considerably.
Remove from the brine, and prepare for the next step
Alternative Salt & Sugar Wet Brine
Run sufficient water into your brine tub to well cover the tuna. Add in Demerara Sugar at 2 parts to one part Coarse Salt, then add just a hint more salt. Conduct the egg test to ensure saturation levels. Toss in the loins & keep cold while it sits for the next 24 hours.
Remove from brine and ready for Freshening.
Freshening or Desalination Process
This next step is CRITICAL and very finicky!
This is termed "Freshening" in which the salt is slowly removed from the tuna.
Place the loins in another container and run cold water into that, allowing the water to run over the sides carrying away the salt with it:
You MUST keep a VERY sharp eye on this process! If you don't allow sufficient time for the desalination to occur, the tuna will be overly salty, and no-one will want to consume it! On the other hand should you leave the loins in for too long, they will turn into a wet soggy mess and be ruined - non-recoverable error!
Check the tuna over the freshening period. What you want to see is the ability to slice the loin VERY thinly, and little to no salt taste.
Once done to your satisfaction, drain the water and ready for the next stage.
Drying & Glazing
The Glaze is a mix of full bodied Black Rum, maple syrup and brown (Demerara again) sugar. I used quite a large amount of rum, as I like the taste it instills. For this run the ratios were 3 Parts Rum to 1 part Maple Syrup. Then I added in 1/2 bag of the sugar. The sugar will settle out, so to combat that and mix it well, heat (GENTLY) just until the sugar dissolves. DO NOT OVERHEAT!
Alternatively you can go with a straight mix of 50% Black Rum & 50% Maple Syrup. Easier, just not quite as complex a flavor.
WELL oil one of your smoking grills, and place the tuna loins on that. It is best to ensure air flow both above and below the surface to the grill. You can now apply the glaze either by brushing on, or as I did with a squirter bottle.
This is a somewhat messy process, so make sure you cover the surrounding area with some type of protection. The glaze is very sticky!
Set up a fan so the air rushes over all sides of the lions:
Over the course of the next few hours the tuna will absorb the glaze. Add more glaze as it does so. You can choose to keep the surface of the loins moist through this, or allow the glaze to soak in and become dry to the touch between applications. Doesn't appear to make much difference except that keeping them moist will allow for better penetration. The drying process will vary, in this case they ran under the fan (with a lot of glaze sprayed on continuously) for over 24 hours (at 3 - 4 degrees C). At the end of that time allow a "patina" to form with the glaze. You must stop adding the glaze to induce this, and it will likely take several hours or so before it dries enough to form the patina
Smoking
The final step of course is the actual smoking. Regardless of how you do it, the internal temperature of your smoker should NEVER reach more than 70 degrees F - and cooler is indeed better.
Again, the temperature is CRITICAL! Do not overheat the loins, or they will dry out and be ruined!
I generally smoke them for around 5 hours, then pull a loin to test. Slice thinly and try the second or third slice in. That will tell you if you need more smoke or not. My general rule has become ~ 6 hours in the Cold Smoke all told to finish.
Remove from the smoker and allow to sit for a couple hours.
Then either vacuum seal or ENJOY!
Cheer,
Nog
There are basically two versions, one which incorporates sugar in the wet brine, and one which doesn't.
I'll post them both for any who wish to try.
That said, after the last experiment, I am leaning towards the recipe that does include it...
Cold Smoked Tuna
Slowly thaw the desired amount of whole tuna loins. Once thawed, make up a DRY Brine of 2 parts Demerara Sugar to 1 part non-iodine (coarse or pickling) Salt. Put enough of this in a plastic container to cover the bottom of it.
Place the tuna loins on top of that. And cover well with the balance of the brine mix.
Now let sit for at least 24 hours in the fridge (If you don't have room in your fridge, keep cool by whatever means). After that period the tuna will have "leaked" a fair amount of juice (moisture) and the brine will pretty much dissolve.
At this point the tuna will have darkened substantially in response to the dry brining process.
It is not necessary to rinse the loins, as they now go onto the next stage - the Wet Brine process. Yes, that is correct, two brines as apposed to a single one that we are all most familiar with. I chose to go this route due to the advice of some VERY serious lox producers who insisted this was the "preferred" method to ensure a great quality product.
Salt Saturated Wet Brine
Run enough cold water into your tub to cover the tuna. Add in a LOT of salt (in this case a little better than half a bag went into the brine). You want a "super saturated" solution, meaning that the brine can absorb no further salt, and there is salt settled out on the bottom of the container. Drop a raw egg into the brine to test. If it floats, good to go. If not add another 1/2 cup of salt and try again.
Then add the tuna loins. Let sit in the fridge or a cool place for another 24 hour minimum period.
Following that the loins will lighten considerably.
Remove from the brine, and prepare for the next step
Alternative Salt & Sugar Wet Brine
Run sufficient water into your brine tub to well cover the tuna. Add in Demerara Sugar at 2 parts to one part Coarse Salt, then add just a hint more salt. Conduct the egg test to ensure saturation levels. Toss in the loins & keep cold while it sits for the next 24 hours.
Remove from brine and ready for Freshening.
Freshening or Desalination Process
This next step is CRITICAL and very finicky!
This is termed "Freshening" in which the salt is slowly removed from the tuna.
Place the loins in another container and run cold water into that, allowing the water to run over the sides carrying away the salt with it:
You MUST keep a VERY sharp eye on this process! If you don't allow sufficient time for the desalination to occur, the tuna will be overly salty, and no-one will want to consume it! On the other hand should you leave the loins in for too long, they will turn into a wet soggy mess and be ruined - non-recoverable error!
Check the tuna over the freshening period. What you want to see is the ability to slice the loin VERY thinly, and little to no salt taste.
Once done to your satisfaction, drain the water and ready for the next stage.
Drying & Glazing
The Glaze is a mix of full bodied Black Rum, maple syrup and brown (Demerara again) sugar. I used quite a large amount of rum, as I like the taste it instills. For this run the ratios were 3 Parts Rum to 1 part Maple Syrup. Then I added in 1/2 bag of the sugar. The sugar will settle out, so to combat that and mix it well, heat (GENTLY) just until the sugar dissolves. DO NOT OVERHEAT!
Alternatively you can go with a straight mix of 50% Black Rum & 50% Maple Syrup. Easier, just not quite as complex a flavor.
WELL oil one of your smoking grills, and place the tuna loins on that. It is best to ensure air flow both above and below the surface to the grill. You can now apply the glaze either by brushing on, or as I did with a squirter bottle.
This is a somewhat messy process, so make sure you cover the surrounding area with some type of protection. The glaze is very sticky!
Set up a fan so the air rushes over all sides of the lions:
Over the course of the next few hours the tuna will absorb the glaze. Add more glaze as it does so. You can choose to keep the surface of the loins moist through this, or allow the glaze to soak in and become dry to the touch between applications. Doesn't appear to make much difference except that keeping them moist will allow for better penetration. The drying process will vary, in this case they ran under the fan (with a lot of glaze sprayed on continuously) for over 24 hours (at 3 - 4 degrees C). At the end of that time allow a "patina" to form with the glaze. You must stop adding the glaze to induce this, and it will likely take several hours or so before it dries enough to form the patina
Smoking
The final step of course is the actual smoking. Regardless of how you do it, the internal temperature of your smoker should NEVER reach more than 70 degrees F - and cooler is indeed better.
Again, the temperature is CRITICAL! Do not overheat the loins, or they will dry out and be ruined!
I generally smoke them for around 5 hours, then pull a loin to test. Slice thinly and try the second or third slice in. That will tell you if you need more smoke or not. My general rule has become ~ 6 hours in the Cold Smoke all told to finish.
Remove from the smoker and allow to sit for a couple hours.
Then either vacuum seal or ENJOY!
Cheer,
Nog
Captain PartyMarty
Crew Member
Final Product! Not as nice looking as Nog's but I think its pretty good for my first attempt! Taste wise, the fact that two loins have already disappeared say's it all. Even my kids are digging into it. I really like the oily sticky coating on the outside might be a good way to make smaller bite sized chunks for nibbling on.
Thanks for the Help Nog. I suspect I will be running another batch next week!
Thanks for the Help Nog. I suspect I will be running another batch next week!
IronNoggin
Well-Known Member
Looking pretty damn fine for a first go Captain!
They do appear a little on the dark side, but if the consistency and flavor is good, that's of little importance.
Happy to hear you and you Clan approve!
Best of Luck with your next run!
My next lot hits the wet brine this morning...
Cheers,
Nog
They do appear a little on the dark side, but if the consistency and flavor is good, that's of little importance.
Happy to hear you and you Clan approve!
Best of Luck with your next run!
My next lot hits the wet brine this morning...
Cheers,
Nog
casper5280
Crew Member
It all looks great to me. Just wondering what would be the case of the darkening and how to make it less darker? Great job guys
Captain PartyMarty
Crew Member
I think I over dried it trying to get the surface oils to dry-up. My glaze was also very thick more like syrup
IronNoggin
Well-Known Member
I was going to suggest either a little too much drying, or perhaps a little too much smoke.
Regardless, the internal sections look GREAT!
And if your taste buds are Happy, that is certainly all that counts!
Cheers,
Nog
Regardless, the internal sections look GREAT!
And if your taste buds are Happy, that is certainly all that counts!
Cheers,
Nog
donnie d
Well-Known Member
Nog - one question, do you rinse your brined salmon before putting on the drying racks? I presume yes? Going to take a crack at this salmon candy this week.
IronNoggin
Well-Known Member
The Candy NO. The little bit that is left on the strips help form the glaze.
The Hot Smoked YES. Quite important to rinse those ones.
Cheers & Good Luck with your run! My last go with the Tuna hits the smoker in around an hour now...
Nog
donnie d
Well-Known Member
Thanks Nog much appreciated! Strips have already started sinking...
IronNoggin
Well-Known Member
Last Load of Tuna for 2021 made the journey home safely:
And has now been in the cold smoke (and cold it is at all of one degree!) for a couple hours now...
Looking like it may well be the Best run yet...
Cheers,
Nog
And has now been in the cold smoke (and cold it is at all of one degree!) for a couple hours now...
Looking like it may well be the Best run yet...
Cheers,
Nog
Captain PartyMarty
Crew Member
Hey Nog
For the glaze you mention that you add 1/2bag of sugar, how much liquid are you adding that too? I see a ratio of rum to maple but a quantity of liquid would be helpful.
I think my issue was too fold
1) my glaze was too thick now that the loins have been in the fridge for a few days I am getting a crystalline sugar coating on the out side
2) I was trying to dry them in my kitchen which I think was too warm, this kept allowing the oils to come out of the fish and never really dry which resulted in over drying the
I am starting on another batch today as the last batch is down to one chunk left!
CPM
For the glaze you mention that you add 1/2bag of sugar, how much liquid are you adding that too? I see a ratio of rum to maple but a quantity of liquid would be helpful.
I think my issue was too fold
1) my glaze was too thick now that the loins have been in the fridge for a few days I am getting a crystalline sugar coating on the out side
2) I was trying to dry them in my kitchen which I think was too warm, this kept allowing the oils to come out of the fish and never really dry which resulted in over drying the
I am starting on another batch today as the last batch is down to one chunk left!
CPM
IronNoggin
Well-Known Member
HiYa Captain,
I honestly can't recall. I did not use any sugar in the glaze this year. Simply went with 55% Black Rum, 45% Maple Syrup. This last go I tossed in one each of the small bottles of Maple and Rum flavoring (43 mils each) which has apparently kicked it up a notch. I would suggest trying that.
This glaze will not be overly thick due to the amount of Rum. But it will penetrate much better, and still allow for the nice glassy glazed look when dried & finished.
Been thinking about that second one, and believe you have nailed it. I only get the oil seeping through when the temps gets a little higher than I would like. I strongly suggest drying them in as chilly conditions as possible to prevent that. This last go it was down to 3 and 4 below zero overnight as they dried. Still worked, they did not freeze, and no oils leached out whatsoever. Finish is superb as a consequence.
Stuff does disappear damn fast! I always hide a bunch from the Lady right smack at the bottom of the freezer!
Always a bit of a learning curve. Even having done this many times, I still find I learn some new trick or variation each time I do it.
Cheers,
Nog
I honestly can't recall. I did not use any sugar in the glaze this year. Simply went with 55% Black Rum, 45% Maple Syrup. This last go I tossed in one each of the small bottles of Maple and Rum flavoring (43 mils each) which has apparently kicked it up a notch. I would suggest trying that.
This glaze will not be overly thick due to the amount of Rum. But it will penetrate much better, and still allow for the nice glassy glazed look when dried & finished.
Been thinking about that second one, and believe you have nailed it. I only get the oil seeping through when the temps gets a little higher than I would like. I strongly suggest drying them in as chilly conditions as possible to prevent that. This last go it was down to 3 and 4 below zero overnight as they dried. Still worked, they did not freeze, and no oils leached out whatsoever. Finish is superb as a consequence.
Stuff does disappear damn fast! I always hide a bunch from the Lady right smack at the bottom of the freezer!
Always a bit of a learning curve. Even having done this many times, I still find I learn some new trick or variation each time I do it.
Cheers,
Nog
dont mean to derail this topic, but since we are on the topic of smoked fish and preparation for smoking fish etc.... What does everyone do with the leftover dry brine that has liquified but still has undissolved sugar? I hope mixing it in a large pot of water so that most of salt and sugar dissolves and pouring it down the kitchen sink is not bad for the environment or for the house plumbing. If so please let me know and I will figure another way to dispose.
Salmon Seeker
Crew Member
compost
IronNoggin
Well-Known Member
Yesterday brought the fish smoking sessions to a wrap:
Another tote of Yummyness headed into cold storage (sans a few for the fridge and a buddy or two).
It did indeed turn out to be one of the very best runs I've ever done:
The flavors are complex, yet blend together in a very velvety way with a nice buttery finish. Man I love this job!
Couple days down now. After 5 weeks steady I need something of a break.
Then canning the trim from these tuna, and onto Sausage Time for another week or so...
And on it goes...
Nog
Another tote of Yummyness headed into cold storage (sans a few for the fridge and a buddy or two).
It did indeed turn out to be one of the very best runs I've ever done:
The flavors are complex, yet blend together in a very velvety way with a nice buttery finish. Man I love this job!
Couple days down now. After 5 weeks steady I need something of a break.
Then canning the trim from these tuna, and onto Sausage Time for another week or so...
And on it goes...
Nog
Rain City
Crew Member
Nice work man, best I've ever seen. So do you mostly eat it cold on crackers or do you ever cook it into things?Yesterday brought the fish smoking sessions to a wrap:
Another tote of Yummyness headed into cold storage (sans a few for the fridge and a buddy or two).
It did indeed turn out to be one of the very best runs I've ever done:
The flavors are complex, yet blend together in a very velvety way with a nice buttery finish. Man I love this job!
Couple days down now. After 5 weeks steady I need something of a break.
Then canning the trim from these tuna, and onto Sausage Time for another week or so...
And on it goes...
Nog
IronNoggin
Well-Known Member
Been holding off sending out the Candy samples to a few - yourself included.
You will soon understand the why of that...
I always eat this cold. Have had others suggest cooking it in various ways, but it is so good cold that I haven't really taken any time to find out.
Perhaps I will over the next month or two if I find a recipe of interest...
Cheers,
Nog
Captain PartyMarty
Crew Member
Looks great! I hope to replicate as close as possible for the my next batch
