Brine Recipe for Smoked Fish (albacore)

This became my favorite brine recipe. I especially liked the smoked tuna belly.

Ingredients:

• About 10-15 lbs of tuna (albacore)
• 2 quarts (64 oz) of Water

• 1 cup brown sugar

• 1 cup apple juice/ orange juice (or you can squeeze about 2 oranges)

• 1/2 cup kosher salt

• 1 cup soy sauce

• ground black pepper for your taste

• 4-5 dashes of hot sauce

Recipe:

1. Cut the fish about .5in X 1 in X 5 in
2. Brine them for about 12-15 hours
3. Air dry them using a fan for about 2 hours
4. smoke until the color turns brown (i usually check to see the firmness and also try to check the fish to make sure they are cured
5. cool them down before packing
6. share with friends and family