Tuna?

[JJC]

Thanks, DL . . . sounds delicious! [:p][:)]

John
Newton MA

[tsquared]

DL --Thankyou that looks like a great kippering recipe. I will use  that at some point. I ate hotsmoked tuna once and thought it was good but the guy had dried it out a bit too much. I am interested in trying a true coldsmoked tuna--the temp would not get above 100 F and most of the time would be around 85. The product would then be used for sushi or a real fast saute or grill. I'll post when I try it.
Tom

[gotbbq]

tsquared-

This weekend i made the real cold smoked tuna.  It was excellent.  I followed that same recipe with the dry brine (7-8 hrs) followed by a wet brine (8-9 hrs), rinsing and the drying 2 hrs.  All followed by a 3 hr adler wood smoke.  It was better than salmon lox. If you want details on the recipe just let me know, it was definatly worth it.

gotbbq