Smoked Tuna Help

[Bigshooter]

I want to smoke and then can the smoked tuna.  Has anyone done this?  If so how did you do it?  How did it turn out?  I don't want to end up with dry tuna.
Thanks

[SemperFidelis97]

It's pretty hard to dry tuna out.  An easier way to get the smoke flavor would be adding liquid smoke to your raw tuna before canning.

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[ipkus]

Treager on smoke setting for 30-40 minutes only.

Tuna takes smoke very quickly and too much before you can it comes out bitter tasting.

Smoke the loin whole, then cut into jar sized pieces.  Add 1/8 teaspoon salt to each half pint and you have smoked tuna heaven.

I personally don't care for the taste of liquid smoke.   

[Bigshooter]

Treager on smoke setting for 30-40 minutes only.

Tuna takes smoke very quickly and too much before you can it comes out bitter tasting.

Smoke the loin whole, then cut into jar sized pieces.  Add 1/8 teaspoon salt to each half pint and you have smoked tuna heaven.

I personally don't care for the taste of liquid smoke.   

Thanks

[sirmissalot]

I disagree I think tuna is very easy to dry out. ipkus is right it doesn't take much smoke when you can it, the canning process magnifies the flavor of the smoke

[Dhoey07]

How many pounds and minutes do you guys pressure cook it for?  I haven't canned tuna in 5 years and I think I remember 11 #'s for 110 minutes, does that sound right?

[et1702]

How many pounds and minutes do you guys pressure cook it for?  I haven't canned tuna in 5 years and I think I remember 11 #'s for 110 minutes, does that sound right?

Let your canner blow steam (constant stream) for 10 minutes before putting weigh on vent, then 90 minutes at 11lbs. 

ET

[NRA4LIFE]

Spot on ET.  You can also put a sprinkle of Johnny's in the jar and/or a couple slices of seeded jalapeno.  Gives it a nice flavor. 

[trapperguy22]

Ipkus
Do you brine the tuna before you smoke it?

[Dhoey07]

How many pounds and minutes do you guys pressure cook it for?  I haven't canned tuna in 5 years and I think I remember 11 #'s for 110 minutes, does that sound right?

Let your canner blow steam (constant stream) for 10 minutes before putting weigh on vent, then 90 minutes at 11lbs. 

ET

Thank ya sir

[Bronson]

I slice loins in to about 1" thick sections and brine them for a day or two before putting them in the smoker.  I dont can it afterward.  Usually eat it before it goes bad or freeze it after smoking.  Im not an expert at smoking tuna by any means, but from my experience it dries out easily.  Its been a few months since I did a batch so I would have to look up how long I smoked it for.  For brine, I do two basic brines.  One is soy based and liquid, the other is a basic salt/brown sugar/any other spice (garlic, etc) similar to how I do smoked salmon.   

[Bigshooter]

Well we smoked the loins whole for 30mins and they didn't come out very smoky tasting.  Going to have to smoke it a little longer next time.

[Whitpirate]

It will intensify after you can it.

[Bigshooter]

It will intensify after you can it.

It is canned and it's not very smoky.  Will it get better with age?

[Whitpirate]

I'd hazard to say yes... But YMMV.