Need a brine recipe for Yellowfin

[Baja_Traveler]

mmmmm.... Smoked Yellowfin.

Here's mine.

2 cups apple cider
1 cup brown sugar
1/2 cup kosher salt
1/2 cup honey
1/2 cup soy (I used dark soy)
2 Tbs Molasses
1 1/2 Tsp Garlic Powder
1 1/2 Tsp Onion Powder
And here is the secret ingredient: 3 cans Vernor's Ginger Ale

I smoke using Maple to an internal temp of 140* in the smallest piece.

[svendawg]

Originally Posted by Baja_Traveler

mmmmm.... Smoked Yellowfin.

Here's mine.

2 cups apple cider
1 cup brown sugar
1/2 cup kosher salt
1/2 cup honey
1/2 cup soy (I used dark soy)
2 Tbs Molasses
1 1/2 Tsp Garlic Powder
1 1/2 Tsp Onion Powder
And here is the secret ingredient: 3 cans Vernor's Ginger Ale

I smoke using Maple to an internal temp of 140* in the smallest piece.

What temp do you smoke this at ?

[Irishman]

My smoker hits 225 on the nail and that's it. Swendawgs recipe wil be followed. Just wanna put some fish to good use. Results will be posted.

[Irishman]

I meant baja traveler, fuck it....it's going to be a combo!!!

[Baja_Traveler]

I typically smoke everything at 225-250, and I always use a wireless temperature probe in the meat. Over smoke your tuna and it will be dry and unappetizing - I like plenty of moisture in my finished product.

[buddha]

I smoke my fish under 200 if possible. It is easier with an electric smoker to control the temps.

I hate a dry smoked fish.

I can look at the texture and see if it is done. It shouldn't look shriveled up at all but nice and full with no wrinkles.

If you have to go by temperature for internal I would go 130-140 max.

[Irishman]

Brine is done and fish are soaking