Maple Smoked Tuna
The dark meat of the tuna will be pink
even when it is fully cooked, and this meat will taste a little like cured ham.
You may use any size of fish, or you
may mix different sizes of tuna. All the tuna, regardless of size, may be
processed in the same curing container. The sizes are not important because the
amount of cure is measured and applied to each fish according to its weight.
The Cure and Seasoning for 5
lbs (2.25 kg) of Tuna
·
3 Tbsp. (45 ml) Bradley Maple Cure (Do not use more than this amount.)
·
1 tsp. (5 ml) onion powder
·
1 tsp. (5 ml) garlic powder
·
1 tsp. (5 ml) oregano
·
1 tsp. (5 ml) white pepper
·
1 tsp. (5 ml) paprika
·
4 tsp. (20 ml) Maple Syrup
·
1/2 tsp. (2.5 ml) parsley
·
1 Cup of Water
Note: If the meat weighs either more or
less than 5 pounds (2.25 kg), the amount of cure mix applied must be
proportional to that weight. For example, if the weight of the meat is 2 1/2
pounds (1.15 kg), then each ingredient, including the Bradley Cure, needs to be
cut in half.
1. Rinse and clean the fish,
and then let it drain in a colander.
2. Prepare the proper amount of
cure according to the weight of the fish. (If more than one fish is being
cured, prepare the proper amount for each fish.)
3. Apply the cure over the fish
in a plastic container, make sure all the fish is submerged.
4. Cure the tuna in the
refrigerator for at least 2-3 days. Rub all surfaces to redistribute the cure
(overhaul) once a day during that period. The refrigerator temperature should
be set between 34°F and 40°F (2.2°C to 4.4°C).
5. At the end of the curing
period, rinse the fish very well in cool water, and blot it with paper towels.
6. Store it in the refrigerator
overnight
Drying and smoking
1. The next morning, you will
need to set up the smoker to finish drying the tuna. Preheat it to about 140°F
(60°C).
2. Dry the fish in the smoker
at 140°F (60°C).
3. After the skin is dry to the
touch (about an hour), cold smoke it for 3 hours at 85°F (30°C), or as low a
temperature as possible. This will provide a mild smoke flavour. If you like a
stronger smoke flavour, smoke the tuna for about 6 hours.
4. Hot smoke at 145°F (63°C)
until the fish takes on a beautiful reddish-brown colour (probably two more
hours).
5. Refrigerate overnight, or a
few days, before putting in bags and freezing to allow the meat to settle.
Note: If the salt taste is too mild,
the next time you make this product, add about 1 teaspoon of salt to the
ingredients list. If the salt taste is too strong, reduce the amount of Bradley
Cure by about 1 teaspoon.
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