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.
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
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
➤ 30 Day Free Amazon Prime Membership
KITCHEN GADGETS & INGREDIENTS FOR THIS RECIPE 🌶
➤Traeger Wood Pellet Grill & Smoker
➤ Pyrex 1-cup & 2-cup Measuring Cups
➤ Sambal Chili Paste 18-oz
➤ Kikkoman Soy Sauce 33.8-oz
➤ Pyrex 2-Quart Glass Bakeware With Lid
➤ Whisk set 12",10", 8.5"
➤ Shun Japanese 7-inch Hollow Ground Knife
➤ Commercial Plastic Cutting Board 24"x18"
➤ Ex-Large Bamboo Cutting Board 18"x14"
➤ Fish Prepping Pan (13"x9"x2")
➤ Oneida 31161 Digital Thermometer & Timer
➤ Thermo Pro Digital Thermometer Wireless
➤ Amazon Cool Serving Platters
PHOTOGRAPHY EQUIPMENT USED 🎥
➤ Canon EOS 70D Food Photography & Video
➤ GoPro HERO4 Black