Bull Cold smoked Bluefin Tuna

[NBK]

Brined in a curing salt/brown sugar brine for 3 days then into the cold box for 3 more days of drying. Final step, 12 hours of cold smoking in the smoke box. I can't even describe how good it is.

 

[fullhouse32]

Yes Please, that look so good.

 

[BretM]

Are you just using a smoke tube?

 

[Beerlord]

Hot damn! Looks awesome!

 

[NBK]

Are you just using a smoke tube?

Yes - smoke tube, RT700 smoke box and the test fan.

 

[Plumberguy]

Brined in a curing salt/brown sugar brine for 3 days then into the cold box for 3 more days of drying. Final step, 12 hours of cold smoking in the smoke box. I can't even describe how good it is.

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Next.level. Looks amazing. To drill down on your process -- dry brine for 3 days in fridge, just sprinkled with kosher salt and brown sugar? Then rinse, dry off, back in fridge for 3 more days, then smoke? Hoping to get my hands on some bluefin at some point this summer.

 

[cookingjnj]

Nice!!! Looks awesome.

 

[NBK]

Next.level. Looks amazing. To drill down on your process -- dry brine for 3 days in fridge, just sprinkled with kosher salt and brown sugar? Then rinse, dry off, back in fridge for 3 more days, then smoke? Hoping to get my hands on some bluefin at some point this summer.

Cold wet brine. One gallon of water, 1.5 lbs of brown sugar, 1 cup of Kosher salt and 1/8 cup of curing salt. Refrigerate prior to putting in the fish chunks. Brine for 2-3 days (I prefer 3 days on a cold smoke). And then dry on a rack in the refrigerator (I use fans in the refer) for another 3 days. 12 hours of cold smoke thereafter. The drying process is important. I have tried many of the different woods and Hickory is my favorite.

There you have it. Fish candy 101. We are having it on Ceasar salad tonight.