JDP Posted July 17 Share Posted July 17 A quick dry brine mix of 1 part salt 2 parts soft brown sugar. Slice the tuna and cover in the mix and leave in the fridge for 30-40 mins. Rince off the mix and pat dry with paper towelling and leave in the fridge for another 30+ mins to form a dry sticky surface. If the surface isn’t tacky it won’t form a decent coating and rather steam in the smoker. Grind some black pepper on some for those who like that. Start the bbq charcoal, I use an electric fire starter, which has the charcoal burning well in about 1 min. close the lid and get the temp under control for a 90-100’c smoke. Place a couple of chunks of apple or cherry wood among the charcoals ( not coals ). I use diffusing filters very much like pizza stones over the flame and have the tune placed on a wire rack higher in the bbq. leave for around 35mins then remove and allow to cool. I find vacuum sealing a few steaks seems to increase the flavour. Only issue was I didn’t have enough tuna, so need to head out and get more. daio web, Saintly Fish and Andy135 1 2 Quote Link to comment Share on other sites More sharing options...
Saintly Fish Posted July 17 Share Posted July 17 Looks yum!! daio web and JDP 1 1 Quote Link to comment Share on other sites More sharing options...
willyhookit Posted July 17 Share Posted July 17 wow get the chips on im on my way nice one Quote Link to comment Share on other sites More sharing options...
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