I was doing up a batch of coho lox. I used my usual cold smoked salmon recipe, except this time I used a cherry infused brine I had leftover from making maraschino cherries. (Papa loves a good cocktail)
I also decided to try doing some cold smoked albacore as well.
I did a pressed dry brine on it, with a touch of chili & cayenne, instead of the dry/wet combo I use for salmon.
After that it got the same glaze & cold smoking as the salmon.
The tuna came out damned good. It has that smooth lox texture rather than the firmer, hot smoked feel. Although I think next time I'll try adding in a wet brining step and see how that comes out.
