View attachment 7503 View attachment 7503 Here is my recipe for Smoked blackfin tuna, Yellowfin odd pieces, and Amberjack. The recipe often varies with ingredients on hand and don't be afraid to put your own twist on it. start with a 33 cup plastic tub with seal lid. It will hold approx. 28 blackfin loins. I trim mine to fit crossways in the container. 20 oz. soy sauce 13 oz. black bean garlic sauce 7 cups of water 10 oz. hoysn sauce 2 cups brown sugar 1 tablespoon sea salt 1 tablespoon garlic salt 1 tablespoon sesamie oil 30 cranks on a black pepper mill 1 teaspoon tajin fruit seasoning (citrus chrystals can be substituted) 1 thumb size of fresh ginger grated 1/4 teaspoon of chrushed red pepper flakes 3 serrano peppers , seeded - this is a mild amount, increase for heat 4 garlic cloves minced mix till most of the sugar is absorbed by liquid. this should fill the container a little less than half. load in the loins until almost to the top, leave enough room so that pieces are completly covered with the lid on. marinade for 24 to 30 hrs. tomorrow part 2 on drying and smokeing.