Need a brine recipe for Yellowfin

[svendawg]

Lipripper92595 posted this one the other day. I just got a new smoker and used it on some Asunscion yellowtail

Yellowtail Brine

By Lipripper92592

It took me about three tries to get this one right. For some reason, YT brines very fast compared to salmon and red meats.
Ingredients:
1/2 Cup Pickling Salt
2 Cups of Brown Sugar
What ever spices you want to throw in there. (garlic, thyme, bay leaves, black pepper, etc)
2 Litters of water.
Mix up and brine for 8 hours.
Pat dry with tower
Air dry on rack for 24 hours
Smoke at 150 for fiver hours ( apple or alder are good woods)

[erinoo]

check Steveoo's prior post. He is the Masta

[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.