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Brined and Smoked Tuna


5-6 lbs. of Tuna
2 cups Water
3 cups Apple Juice
1 cup Brown Sugar
1/2 cup Honey
1/2 cup Soy Sauce
3/4 cup Kosher Salt
1/8+ cup Molasses
1/8+ cup Sweet Thai Chili Sauce
3 Bay Leaves

Mix all the above into a large non corrosive stock pot and dissolve well.

Cut your skinless tuna loins into the size of tennis balls to almost fist-size.

Put the tuna into the brine and let soak completely covered for about 6 hours. You should weight the filets down to completely submerge them in the brine. Use a plate or something similar for that.

When the brining is complete, remove the tuna, rinse with cold water, dry with paper towels, then dredge the tuna chunks in light brown sugar.

Preheat the smoker to no more than 200 degrees. I like160-190 degree range. Lay your tuna chunks on the cooker racks with a little separation between pieces. Cook for about 90-120 minutes, turning over once in the process (leaves nice black grill marks). I don't know what the internal temp of the fish should be when done. (maybe 140 or so). The duration of the cooking time averages 90-120 minutes but really depends on the size of your individual fish chunks and pit temperature.

Remove and let rest at room temperature before packaging and eating.
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