IronNoggin
Well-Known Member
I know I initiated another thread on this topic, but thought I'd run a stand-alone of the process - as much for my own future reference as anything else...
Partially thaw said Tuna: - it is easier to loin when it is still fairly stiff deep inside:
Rip the hide, and yes, Rum Required for this entire process!
Loin & remove brown meat:
Mix well 4 parts demerara sugar with 3 parts coarse salt (I like Sea Salt for this) and layer around 1/2 inch deep in bottom of tote. Toss in loins:
Smother loins with mix:
Cold enough outside this next step likely wasn't necessary, but I tossed bags of ice on each tote after they were stuffed into the big stainless smoker (no room for such in our fridge):
Shut the doors and let sit overnight.
This thread will be continued as the process develops...
Cheers
Partially thaw said Tuna: - it is easier to loin when it is still fairly stiff deep inside:
Rip the hide, and yes, Rum Required for this entire process!
Loin & remove brown meat:
Mix well 4 parts demerara sugar with 3 parts coarse salt (I like Sea Salt for this) and layer around 1/2 inch deep in bottom of tote. Toss in loins:
Smother loins with mix:
Cold enough outside this next step likely wasn't necessary, but I tossed bags of ice on each tote after they were stuffed into the big stainless smoker (no room for such in our fridge):
Shut the doors and let sit overnight.
This thread will be continued as the process develops...
Cheers