Need a brine for tuna

A friend and his family are coming over this weekend.  I have some albacore in the freezer and a serious hankering for some smoked loin and/or bellies.  But I have no idea what generally works well as a brine.  Prefer not to sweeten the meat.

Suggestions?

A friend and his family are coming over this weekend.  I have some albacore in the freezer and a serious hankering for some smoked loin and/or bellies.  But I have no idea what generally works well as a brine.  Prefer not to sweeten the meat.

Suggestions?

I usually salt the bellies (straight up rock salt) for an hour or two, rinse and then smoke.  These things make a mess 'cause they have so much fat.

As for the loins, I've been soaking them in a 2:1 mix of soysauce (Kikoman... Aloha brand is too sweet and not as salty) and water for 2 hours.  I usually add a Bay leaf and a couple of tablespoons of black pepper.  Lately I've also been adding a tablespoon of dried red pepper flakes (like the ones used on pizza).  If you want more smoke flavor, split the loin before brining ad only leave in for an hour or so.

-Spot-

Here is my idea:  Do what Spot says.  I've done it and it was friggin beyond delicious.

Cool.  What about La Choy or San-J soy sauces?  The rest of my family is glutarded (to borrow a phrase from Lee).

Also, what temperatures/times do you recommend?  I can't reliably keep my smoker under about 140F.

Cool.  What about La Choy or San-J soy sauces?  The rest of my family is glutarded (to borrow a phrase from Lee).

La Choy is not Soy Sauce.   

I can't compare San-J but it is a naturally fermented product.  I'd say taste for yourself and decide.

Gluten analysis of two popular soy sauces
We sent a sample of soy sauce of the brands Kikkoman and Lima to an external laboratory to determine gluten levels. In both samples the gluten content was below detection limit of 5ppm (see report). According to a new European legislation, which will only be fully implemented in 2012, gluten-free foodstuffs should contain less than 20 ppm gluten. The FDA also proposes a limit of 20 ppm. This means that our two tested products may be considered as gluten-free soy sauce.

from http://www.soya.be/gluten-free-soy-sauce.php

As for temp, I can't comment.  The two smokers I use don't have temp indicators.  I crank em up till the chips are smoking and turn em off.  When it stops smoking, I add chips and repeat until the meat is the color/firmmess I desire.  If it looks good but is questionably soft, I pop it in the oven till my instant read thermometer reads at least 130deg.

-Spot-

Interesting.  I'll have to pass that info on to SWMBO.

No can beat da kikkoman

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IMO, everything Spot's mentioned is dead on.

For the "glutards" check out Braggs Liquid Aminos. I actually prefer it over soy sauce

Spot, you are my hero.  I have been looking for a recipe for the albacore Rory gave me in Gray's Harbor.  I think I will try to combine your brine recipe and his quick-smoked salmon temperature guidelines.  That was delicious as well.

My all time favorite tuna brine is equal parts soy sauce and mirin adding some grated ginger.  However, mirin is not cheap.  You can substitute a dry sherry, or a white wine with a little sugar added.

I smoke bellies differently than loins.  I actually do not smoke loins too much these days.  IMO it's too hard to get right.  I like to smoke the bellies at a slightly hotter temp to render off more of the oils.  I don't worry about over cooking the bellies.  I'll smoke longer if I'm in a smokier mood or shorter if I want to get to eating!!!  It's easy to get the bellies right.

-Allen

Meant to update this a while ago, but my phone ate the reply.

The loins were split and brined in the Spot recommended 2:1 soy:water mix.  Used the San-J Tamari soy sauce.  I added fresh pressed ginger, garlic, a little sugar, some misc herbs and some pepper.

Bellies were done on the straight rock salt.

Both were brined for about 2 hours (didn't watch the clock).  Lightly rinsed the bellies, and just let the excess drip off the loins.  Into the smoker they went for 1.5-2 hours (again didn't really watch the clock) at 140F.  Flipped them once ~half way through.  Then cranked up the heat to 250F for maybe 20 minutes.

Wood chips were a mix of mostly hickory with maybe 25% mesquite.

Bellies were FAN-FREAKING-TASTIC.  My kids, especially my 6 year old, LOVED the bellies.

Loins were good, but a bit dry.  I'll probably try smoking them for less time next go around.