Tuna Jerky--Smoked!

June 9, 2019

If you have any questions about this recipe, just leave them on the YouTube video and I'll get back with you ASAP! 

 

Imagine enjoying your own handcrafted fish jerky, made from that big tuna you just caught. Rich in color and flavors, each bite is deeply satisfying. If you're wondering if it's hard to make? No! My new tuna jerky recipe is definitely an easy fish recipe!

 

All you need is few ingredients for your fresh caught tuna and a smoker. This new cooking video is full of tips and tricks helping you smoke the perfect tuna jerky, fast. The San Diego fish counts are full of bluefin tuna. I say catch one then roll out the smoker and try this recipe. Your belly will love you for it.  

San Diego caught 40 pound class blue fin tuna. Yum!!

 

Want to learn about bacteria, parasites and your fish?

Check out Understanding Bacteria & Parasites and your fresh catch. 

 

Tuna Jerky

2-pounds thinly cut tuna fillets (2-in x 4-in x 1/4-in thick)

2 cups of soy sauce

3 tablespoons of honey

3 tablespoon of Sambal

 

Making the Tuna Jerky

1. Prepare the brine by first warming up the soy sauce in your

microwave oven for 1-2 minutes. Now add the honey, and

Sambal. Whisk vigorously and then allow to cool to room

temperature. 

 

2. Once cooled, place your cut fillets into a shallow dish and

then pour the brine on top. Making sure to cover all the cut

fillets. Allow the tuna to marinade in the brine for 2 hours. 

 

3. Place the tuna fillets on a rack and then allow the fillets to

completely dry out, thereby forming a pellicle skin (this skin

allows the smoke flavors to adhere to the fish). 

 

4. Smoke your tuna jerky at 200F for 3-4 hours, or until all the

moisture is driven out of the fillets. Without any moisture in

the fillets, bacteria can't grow. Which is way you can store

"jerky" at room temperature. Enjoy!

 

NEED SOME KITCHEN STUFF? 🙂

Here's a great way to support Fisherman's Belly. Use our amazon links to purchase items you may need. You don't pay extra but, Amazon sends us a small commission on your purchase. Just click on the links below to take a look and shop around. Thanks, Yanni

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➤ 30 Day Free Amazon Prime Membership

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KITCHEN GADGETS & INGREDIENTS FOR THIS RECIPE 🌶

➤Traeger Wood Pellet Grill & Smoker

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➤ Pyrex 1-cup & 2-cup Measuring Cups

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➤ Sambal Chili Paste 18-oz

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➤ Kikkoman Soy Sauce 33.8-oz

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➤ Pyrex 2-Quart Glass Bakeware With Lid 

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➤ Whisk set 12",10", 8.5"

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➤ Shun Japanese 7-inch Hollow Ground Knife 

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➤ Commercial Plastic Cutting Board 24"x18" 

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➤ Ex-Large Bamboo Cutting Board 18"x14"

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➤ Fish Prepping Pan (13"x9"x2")

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➤ Oneida 31161 Digital Thermometer & Timer

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➤ Thermo Pro Digital Thermometer Wireless

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➤ Amazon Cool Serving Platters

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PHOTOGRAPHY EQUIPMENT USED 🎥

➤ Canon EOS 70D Food Photography & Video

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➤ GoPro HERO4 Black

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Meet The

Fish

Cook...

I'm a fisherman and a cook, and I love to do both. My name is Yanni and welcome to my website, Fisherman's Belly. Here, using your fresh fish and everyday ingredients, you can learn to cook hand-crafted easy fish recipes. 

See you on the water and in the kitchen. Yanni

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