Pennsy Guy
03-30-2017, 11:14 PM
Started with a marinade(recipe follows) & 10# tuna: Finished with 6 1/2#...
Cut tuna steaks into 1/4-3/8" slices across grain.
Marinate in ceramic/stainless pot in fridge 24-30 hrs. Gently stir 3-4 times while in fridge... keep strips totally submerged---I use an old plate with a cup of water on top as weight.
Place marinated tuna pieces on paper towel and another on top, pat off excess, then place on dehydrator trays and dry as recommended. 6 trays took 8 1/2 hrs. for me.
You can use the oven as well: set temp @ 180* with door slightly open to vent vapors. I use a metal kitchen spoon & position it over the oven light switch keeping it off. Place a thermometer between 2 slices to monitor fish temp; the goal is 160*F.--kills salmonella. Takes about 3 hrs.
Remove from oven/dehydrator to plates and chill in fridge---then vacuum seal and freeze.
MARINADE: (modified from the "Fisherman" magazine)
1 qt. water
1 cup Kosher salt
1/2-3/4 cup brown sugar
3/4-1 cup molasses
1/2 cup lemon juice or Key Lime lime juice
3-4 tbsp. garlic & onion juice
1-2 tbsp. hot sauce
I strain the marinade, after use, & freeze in plastic container 'til next time; after thawing before using the next time, I add a bit more of everything to the marinade.
This was originally used as a marinade for smoked fish--used it for tuna, blues and Mackerel. Marinate overnight.
Cut tuna steaks into 1/4-3/8" slices across grain.
Marinate in ceramic/stainless pot in fridge 24-30 hrs. Gently stir 3-4 times while in fridge... keep strips totally submerged---I use an old plate with a cup of water on top as weight.
Place marinated tuna pieces on paper towel and another on top, pat off excess, then place on dehydrator trays and dry as recommended. 6 trays took 8 1/2 hrs. for me.
You can use the oven as well: set temp @ 180* with door slightly open to vent vapors. I use a metal kitchen spoon & position it over the oven light switch keeping it off. Place a thermometer between 2 slices to monitor fish temp; the goal is 160*F.--kills salmonella. Takes about 3 hrs.
Remove from oven/dehydrator to plates and chill in fridge---then vacuum seal and freeze.
MARINADE: (modified from the "Fisherman" magazine)
1 qt. water
1 cup Kosher salt
1/2-3/4 cup brown sugar
3/4-1 cup molasses
1/2 cup lemon juice or Key Lime lime juice
3-4 tbsp. garlic & onion juice
1-2 tbsp. hot sauce
I strain the marinade, after use, & freeze in plastic container 'til next time; after thawing before using the next time, I add a bit more of everything to the marinade.
This was originally used as a marinade for smoked fish--used it for tuna, blues and Mackerel. Marinate overnight.