re: Buddy's smoked tuna dip

1st attempt

1/2 lb of tuna

Wet Brined ( 1 quart water, 1/4 cup kosher) for 1.5 hours. Let dry in fridge for about 2 hours.

Smoked with apple pellets at 170 for a while and temp was going up steadily. Got to about 114 and stalled. Cranked it up to 200 and it got to about 130 and stalled. Finished it at 250 bringing internal up to 140. Took way longer than I planned, almost 3 hours.

Tuna had good smoke flavor, but was very salty.


Let it sit over night.

Chopped/shredded it up (was kinda dry).

3/4 cup mayo
2 tsp lemon juice
2 tsp whorchestshire
2 tsp Crystal's hot sauce
1 tsp Cavenders Greek seasoning.

Overall not a bad first attempt. WAY too salty. Little too much mayo. Overcooked/dry.

Next attempt I'm going to brine in half the amount of salt. Smoke at 170 for about 1 hour, then crank to 250 and finish it off fast to 140. Only use 2/3 cup of mayo. Half a cup wasn't enough, but 3/4 was a bit to much.