Tuna Jerky through Processors

Discussion in 'Sport Boats' started by kyle12345, Aug 14, 2020.

  1. kyle12345

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    Anyone ever get the tuna jerky through the processors, if so is it good?
     
  2. fishboy92

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    Do it you will not be disappointed. We just had a fresh batch in
     
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  3. BestFishes

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    I was actually disappointed. Also it was my first time trying any type of fish jersey. If you have a smoker, then marinade it and smoke it, almost the same thing. FYI it has to stay frozen or refrigerated for just a couple days before spoiling. You can’t store it like beef jerky
     
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  4. naimad

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    I bought some from Fisherman's Processing it was really good but tough
     
  5. Fat Spottie

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    Not a fan of fisherman processing or of 5 stars personally. Making your own is pretty easy... even on a Weber if you have the chance. Season it how ever you want.... then put a fan over it and let a pellicle form... that’s the most important part. Point Loma Seafood pretty much just does a a brine with sugar in it and will produce a super sweet exterior. Just make sure to pat the exterior dry before letting the Pellicle form. Add some soy sauce, oyster sauce, bit of sirracha or serranos... garlic ginger and onion with brown sugar and sesame oil... now you’re cooking up some good shyt.
     
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  6. oldfogey

    oldfogey Well-Known Member

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    They make real good tuna jerky at Sportsmans Seafoods MB
     
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  7. kyle12345

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    Thank you everyone so much for your replies.
     
  8. B8DHOOK

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    Shhhhh ya ! What are you.. in my mind brain or something., my exact procedure for smoking.. Fresh sliced Serrano’s was the clincher.. ( I keep fresh Serrano’s in my truck at all times to eat with .. well everything I eat.. ) marinade is Yoshidas ( Sweet soy basically). Brown sugar and soy will give same effect... add a bit of garlic and ginger, and the Serrano’s and you’ve got sweet / Hot / sticky outside with smoked tender euphoria inside.. ( Yellowfin is my favorite tuna for this because it’s got good oil content and takes good to smoking ).
     
  9. B8DHOOK

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    And the Weber is perfect for smoking.. indirect heat.. I use lump coal with Mesquite chunks and close the hole just enough to keep everything at a low medium temp. It’s all about controlling those air intakes.. need to fiddle with bottom and top to get the perfect smoke without Over cooking fast, or over smoking...
     
  10. Fat Spottie

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    My girlfriends step dad has one that is all tricked out... like hardcore. That thing makes it easy to smoke just about anything
     
  11. William Ritchie

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    I have used the Weber for years , excellent tool . I remove the coal grate and use a stainless sieve . Place chips in the strainer and light just a small section about the size of a golf ball with a propane torch . Close the weber down and let it smolder not light , 2 lbs chip = about 5 hrs of cold smoke . Then add some briquets to bring the temp up to finish . Wheres my drewel towel . WR
     
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  12. B8DHOOK

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    Nice.. I’m going to give this a try. My method is not truly a smoke job, but more of a low heat extended BBQ / Smoke.. That’s a great idea to slowly get the smoke in, and then finish with a bit of heat at the end.. seems like it would keep nice and moist that way.. good stuff William. One of the best smoked fish I’ve ever made was a #65 Yellowfin Belly, a few years ago.. That belly meat is half fish oil, and takes real good to smoking as it doesn’t dry out. Oh man.. Smoked Omega oil Tuna butter meat. Lol.. ( now I’m just hungry ).
     
  13. William Ritchie

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    Just make sure that when you are checking the weber that you should be able to put your bare hand on it it will be warm not hot . Close it down to nearly unopened vents for best results . When you open the weber for a look you should have to wait for the smoke to clear to see the product . It should be a dense smoke . Cheers . WR
     
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  14. B8DHOOK

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    Great tips.. Thanks William, I’ll give that a try. While we’re at it.. Do you ever make Beef Jerky, and which cut of meat do you use. I used to make batches out of London Broil years ago ( because it used to be cheap to buy ). It doesn’t have much fat content though, and thus not a lot of flavor, other than what you marinate it in. I made a small batch out of New York one time.. ya, it was good, but pretty pricey.. Always wondered what cut most manufacturers used.
     
  15. William Ritchie

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    London broil is a top round cut , pretty lean , flank steak is probably a better jerky cut . When doing wild game IE venison and elk or moose , the neck , and rib meat make pretty good stuff . WR
     
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  16. kyle12345

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    You guys need to try this stuff called Biltong, it’s South African beef jerky and it’s incredible.
     
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  17. Fat Spottie

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    I've had it with london broil.... freaking soft and jerky flavored all at once.
     
  18. Slater

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    Dont know if ide call it jerky, but definetely on the over-smoked side of the spectrum.... 409FF44B-76DD-42DF-9E48-D2CE14AC33E3.jpeg
     
  19. Fat Spottie

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    Tuna briquettes?
     
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  20. Slater

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    caramelized chewy candy....
     
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