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September 18th, 2014, 7:46 pm
#1
* Kingman ** Kingman *
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I have a couple of Yellow Fin Tuna fillets, I could use some ideas on how to smoke.
Any hints would be welcome.
Thanks in advance.
Mike

Mike
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September 19th, 2014, 1:29 pm
#2
* Kingman ** Kingman *
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No experience smoking tuna myself. (Doubt it would ever make it past the sushi stage at my house...) I have smoked salmon, bluefish, trout and some others and they all turned out great. If I were going to do it, I'd probably start by doing it like salmon and smoke it to ~145 internal temp. I'd also use a milder wood, all else equal, personally, like maple or cherry, but that's just my taste.

September 19th, 2014, 2:22 pm
#3
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I have not done tuna, but have done a lot of salmon. I prefer to do a dry brine, rinse, allow a pedicle to form, season lightly with a no salt flavoring, and then smoke until internal temp is 145. This is awesome for salmon, not sure how it would be for tuna.

Maybe a reverse sear would work, if you wanted a more traditional grilled tuna end result.

Let us know what you decide and how it turned out.

Yoder_Herb
September 20th, 2014, 7:39 am
#4
* Kingman ** Kingman *
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Thanks, you 2.

Mike
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September 25th, 2014, 9:57 am
#5
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Curious how you ended up doing the tuna and how it turned out? Any pics?

September 25th, 2014, 10:38 am
#6
* Cheyenne ** Cheyenne *
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herb would you post your smoked salmon recipe?
Im planning on smoking a bunch this month on the ys640 and vacuum sealing for the freezer...

September 25th, 2014, 3:16 pm
#7
* Kingman ** Kingman *
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I ended up grilling the Tuna on my gasser. I did a Lime juice, Ginger, Garlic and Honey marinade. 2 minutes a side. Medium Rare center.

Mike
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September 26th, 2014, 7:52 am
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jeetS wrote:herb would you post your smoked salmon recipe?
Im planning on smoking a bunch this month on the ys640 and vacuum sealing for the freezer...


I will. I was at the factory this week, and just got back home. Will post it up later today.

Yoder_Herb
September 26th, 2014, 8:01 am
#9
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Saguaromike wrote:I ended up grilling the Tuna on my gasser. I did a Lime juice, Ginger, Garlic and Honey marinade. 2 minutes a side. Medium Rare center.



Nice. I've done a very similar type of thing on a cast iron pan. Rare center on mine--just literally seared both sides for a very short time using some sesame oil. Made a fantastic seared tuna app when sliced sushi style against the grain. Had a similar sauce as you with some wasabi and sesame seeds added and used it as a glaze after it was cooked.

Sounds like a great choice for prep to me!

September 26th, 2014, 12:39 pm
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jeetS wrote:herb would you post your smoked salmon recipe?
Im planning on smoking a bunch this month on the ys640 and vacuum sealing for the freezer...


Here you go: viewtopic.php?f=45&t=235

Yoder_Herb

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