Today I tried my hand at smoking my first tuna bellies. I threw together a quick marinade, let the bellies soak for 2 hours, pulled the bellies, let them air dry for 3 hours while I prepped the smoker and once it reached/held 180 threw the bellies on for a nice 3 hour long smoke.
It turned out good with great flavor and a subtle smoke taste!
Looks delicious PJ!
That looks great!
Yum :)
That looks delicious PJ!👍
Sal
looks like candy! Yumm
Nice... Dominick
Thanks interesting makes my mouth water, cheers Don.
Thanks for all the kind words!
looks great ! Did it stay fairly moist with the hot smoke ? I have been cold smoking some of the TY and it has turned out great. Have not tried hot smoke on it. We cold smoke albacore also . ....... might be worth a try also on the BFT if you want to experiment some more.
Cheers:
Todd
Wow Steve, that looks fantastic !
Congrats on your successful tuna outing.
Ted
That looks amazing!!!! :P
Here's another round of tuna bellies!
I'm really hungry now.
Reviving an old thread as I'm gonna fill up the smoker with bellies tomorrow....
Anyone wanna share a recipe or tips?
Pj
Looks tasty PJ. I've only done a couple batches using a simple marinade. Topped each piece w/a sprinkle of brown sugar & a shake of red pepper flakes & into my electric smoker for an hour max (my pieces we're probably smaller than your). Definitely a light smoke but didn't dry out.
The bellies are marinating.....
Final outcome..... Tuna candy!
Quote from: pjstevko on August 09, 2022, 01:39:29 AMFinal outcome..... Tuna candy!
Winner winner Tuna belly dinner :d
Pj smoke king. Looks delicious! What type of wood for the smoke?
Quote from: sabaman1 on August 10, 2022, 03:34:59 PMPj smoke king. Looks delicious! What type of wood for the smoke?
Charcoal with apple and cherry
Had a couple packages of bft leftover from last year so i decided to fire up the smoker and make a little tuna candy! 4 hour marinade, 2 hour drying and a quick 1 1/2 hour smoke at 200°
Firing up the smoker today!
PJ, that stuff looks addicting !!
Oh PJ, those looks so delicious!!!
Pj I like your smoker setup. Vertical smokers are the best for smoking meats. All your neighbors are probably attracted to your house when you fire it up. Is your smoker a wood chunk smoker?
PJ!!!!
Fantastic work effort project!!!!
PLZ vacuum pack some choice pieces, we must have a trip coming up eventually to Morro Bay!!!!!!!
Wayne
Quote from: pjstevko on August 08, 2022, 12:55:10 AMReviving an old thread as I'm gonna fill up the smoker with bellies tomorrow....
Anyone wanna share a recipe or tips?
Pj
PJ!!!!!!
PLZ post your exact recipe,
as I see it, you might be taking over where ChileRelleno left off!!!!!!! :al
Wayne
Quote from: sabaman1 on May 13, 2024, 04:35:21 PMPj I like your smoker setup. Vertical smokers are the best for smoking meats. All your neighbors are probably attracted to your house when you fire it up. Is your smoker a wood chunk smoker?
It can do both but i use charcoal mostly and add wood chucks as I go
PJ, what brand of smoker is that ??
Quote from: Maxed Out on May 13, 2024, 05:22:20 PMPJ, what brand of smoker is that ??
It's a Brinkmann Trailmaster smoker. I think the company went out of business around 2015
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PJ!!!!!!
PLZ post your exact recipe,
as I see it, you might be taking over where ChileRelleno left off!!!!!!! :al
Wayne
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Wayne I never use a formal receipt, I just throw a bunch of ingredients into a bowl and taste it as I go along. Usual ingredients are soy sauce, garlic, citrus juice, honey, sugar, ginger, lemongrass, oil (sesame and/or chili) and water....
I found one online thru Ali Express that looks very similar to yours, but doesn't say it's a Brinkmann. It's $397
Quote from: Maxed Out on May 13, 2024, 08:06:05 PMI found one online thru Ali Express that looks very similar to yours, but doesn't say it's a Brinkmann. It's $397
I have no idea if that's a good price as I got mine as an anniversary gift from my wife around 10 years ago....I'm sure they are still produce just under a different name brand
Used a could pieces with my breakfast...
Mmmmmmmm, now that's a breakfast!
Never smoked-up any tuna. Used to do Salmonids. The brine was just done to taste. Salt dissolved in water until it floats a raw egg, soy sauce, brown sugar and garlic, marinate overnight in the fridge.
Quote from: pjstevko on May 13, 2024, 05:01:02 PMQuote from: sabaman1 on May 13, 2024, 04:35:21 PMPj I like your smoker setup. Vertical smokers are the best for smoking meats. All your neighbors are probably attracted to your house when you fire it up. Is your smoker a wood chunk smoker?
It can do both but i use charcoal mostly and add wood chucks as I go
:d
:d Quote from: pjstevko on May 13, 2024, 05:01:02 PMQuote from: sabaman1 on May 13, 2024, 04:35:21 PMPj I like your smoker setup. Vertical smokers are the best for smoking meats. All your neighbors are probably attracted to your house when you fire it up. Is your smoker a wood chunk smoker?
It can do both but i use charcoal mostly and add wood chucks as I go
Brought some into work today to share and it was gone before I came back to the table with the crackers from the kitchen!!!!