Stovetop Smoking Tuna

bill barilko
After brining in a 50/50 sugar/salt mix for 24 hours I soaked the loins in Apple juice for another 24 hr.

Into the stovetop smoker

Finally finished tastes good but not great the stovetop units are a bit of a joke for something as big as these loins.

It does make an incredible tasting Tuna salad.

Note the ragged looking Tuna loins-these aren't ones I cleaned-trimmed them up as best I could but mine ended up with someone else somehow.
How did you get the nucleotides out?

Just kidding, looks deleshious

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