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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.
I think you may get some help at this link.
Thanks for the link. There wasn’t much on cold-smoking tuna but I still learned a lot about smoking fish on some of the threads. Sadly Google was of limited help as well.
I have done salmon but never tuna. I just did a quick search and found these for tuna: Cold Smoked Tuna | SportFishing BC , Cold smoked Albacore | Smoking Meat Forums - The Best Smoking Meat Forum On Earth! . Let us know how they turn out.
I followed the directions from your link and the tuna came out fine. I think salmon tastes better and I’ll stick with that in the future. I appreciate the help.
