I went wild and purchased a 2.5 pound chunk of fresh ahi tuna loin.
I got it brineing in Lemmon Sparkling water, half bottle of Shitake Sesame vinegerette dressing, half lemmon , whole lime,whole sugar, sea salt, a bunch of fresh dill,one cayenne pepper, 6 cloves garlic, some cracked pepper (about an hour in the fridge).[p]Then i'll drain brine mixture and apply a light coat of liquid ginger
and honey. Im trying to get a very low temp 150* maybe and go for a few hours at least. This is one of the biggest chunks I have had the pleasure to cook, I am wondering If I should have sliced into 4 half inch slices instead to make smokeing easier. But I just want one nice whole chunk to cut off during the upcoming week. I havent really been impressed with smoked tuna and I just know it can be done right , so here I go with another attempt for the perfect batch. Oak,Pecan and a pinch of sugar maple chips,, will let you know how it comes out.[p] alt[p]