Author Topic: Hot Smoking  (Read 1210 times)

Offline Mike GadgetGeek Stock

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Hot Smoking
« on: November 07, 2011, 03:05:25 PM »


I have my Little Chief smoker going right now with some (not bluefin) self caught tuna in the smoking stage right now.  I figure it will be good in some dips, and some appetizers for the holidays. 

I brined it overnight in a JM brine, rinsed the chunks for a half hour under gently flowing water and then air-dried it for 3 hours (in an empty refrigerator) to develop a pellicle.  Now it is just happily smoking away with some mixed hardwood sawdust.    I thought about making squaw candy but this tuna is not oily enough to go that route.

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Offline el_ted

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Re: Hot Smoking
« Reply #1 on: November 08, 2011, 03:25:54 PM »
How hot is "hot"? My problem is that the Stumps is so moist inside that stuff doesn't really get smoke color at all when running it at 180F.  Well, that's my theory.  The all-electric proofer/smoker won't get that hot but it colored the andouille nicely at 120F.

 

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