Great Recipe-
I have now made smoked tuna about 10 times and it is unbelievable. It comes out like lox but with a much better flavor. I use the dry/wet brine method from spyguy followed by about 3 hrs of apple or alder cold smoke. The texture is great and the flavor is unreal. I used an ahi tuna loin about 10 lbs.
gotbbq (http://www.susanminor.org/Rayeimages/Launch63.gif)
Yum post up some pictures to inspire!
Bill
<i>There is room on earth for all God's creatures....on my plate next to the mashed potatoes.</i>
Sounds great. Was the loin smoked whole or if sliced, how thick were the slices?
-Tom-
Sounds great--a few more details as TomG suggests would be very helpful!
John
Newton MA