And So It Begins...

[IronNoggin]

The next step is the Wet Brine process. You need to create a super saturated salt brine for this. Easiest way to determine that you have reached that is to drop a raw egg into the brine. If it floats, you are good to go. If not, stir in another 1/2 cup of coarse salt and try again:



Then toss in the loins - note there is no need to rinse them from the previous brine:



In the past this is the wet brine we've used with success. Never did add anything else as I always thought that any other additives would be washed away in the upcoming desalination process. but, after a few good reports from buddies, I am trying a modified wet brine with a small amount of product this time. This brine includes both maple syrup and demerara sugar:



It will be interesting to taste test the two types and see if this makes any real difference in the long run.

The four totes now sit over night. Good thing our overnight temperatures are hovering between zero and two degrees!



Checked them this morning, and they will be ready for the desalination process and racking later this afternoon.

And on it goes...
Nog

[IronNoggin]

So, after around 20 hours or so, the tuna is now ready to get the salt removed (called Freshening or Desalinating).

The coolers are set up such that a gentle flow of fresh water goes into each, and leaves via the drain and overflow from the top:



Then the loins are carefully submerged in that:







This step is extremely fussy but critical.
Too short a time in the fresh water and they will be so salty no-one will eat them. Too long, and they become a wet rag and are ruined. Have to stay right on top of the progress:



...

[IronNoggin]

This lot took just over two hours. At that point they look decidedly unattractive and washed out:







What you are looking for is just so firm, on the edge of being soft, and not too damn pretty:



Must be able to easily slice it very thinly, and little to no salt taste:



...

[IronNoggin]

As expected, the experiment batch stayed a darker color than the rest, but consistency is the same. Shows better just how thin it should slice:



Then it's off to the racks to dry, and soak up the rum & maple glaze to bring the color back and introduce more flavor:



Already checked & glazed early this morning but I forgot to take a picture.
They are both drying and darkening right on schedule.

And on it goes...

[IronNoggin]

A day to dry, then two days of glazing.
Here's a picture I took last night when applying the last shot of glaze:



You can easily see how much they have darkened and firmed up as they absorbed the glaze:



I'll try to remember to take one more shot before they come out from under the fans.

Smoker is now preheating, and shortly to engage...

And on it goes...
Nog

[IronNoggin]

Oops! Belay that last. The fat side of the loins is still not quite dry enough.
So, smoking will commence tomorrow.
No more glaze required, just a tad more drying time.
Smoker cooling down... For now...



Nog

[Ride Red]

Damn Nog, your pics always make me hungry

[IronNoggin]

Damn Nog, your pics always make me hungry

Wait until you get a boo of this finished product!!

Cheers!

[Ride Red]

Wait until you get a boo of this finished product!!

Cheers!

We need a scratch and sniff button on this site

[IronNoggin]

We need a scratch and sniff button on this site

Only (and I Mean ONLY) if restricted to this section alone! Obvious reasons...