Reply to "Cold Smoking"

ElliotMember

I own CS SM066 AmeriQue. I've made lox very successfully in the smoker as well as an Emson indoor smoker. My grandsons have taken quite a liking to Trader Joe's tuna lox and I want to replicate it for them by curing or brining, then cold smoking 2 1/2" ahi tuna steaks. Any advice on how to treat the tuna compared to salmon, both in the length of the cure or brine, and the length smoking time? Thanks for the advice.

1/5/232:51 PM

<ul id="{%=id%}ButtonGroup" class="button-group h-popup-buttons even-button-group even-1">
    <li id="{%=id%}Okay_buttonContainer"><a id="{%=id%}Okay" href="javascript:void(0);" class="button success no-margin-bottom h-alert-modal-ok-button" role="button">OK</a><script type="text/javascript">
        (function() {
            function {%=id%}Okay_click(event, data) {
            {%=id%}Popup.hide();
        }
        
                $('#{%=id%}Okay').on('click', {%=id%}Okay_click);
        })();
    </script></li></ul><a href="javascript:void(0);" class="close-reveal-modal" aria-label="Close Modal">&#215;</a><div class="last-modal-focus focus-utility-element" tabindex="0"></div>
</div>
<script type="text/javascript">
        (function() {
            {%=id%}Popup = new SS.Popup.ModalPopup('{%=id%}');
        })();
    </script>

Skip to main content

Membership Required

Remove From Your Block List

Manage Follow Preferences

Block

Please wait...