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I've heard of just leaving the brined tuna out on a rack under a fan for about an hr while it forms the pellicle. Is it better to leave out at room temp for 24 hrs? If so, u just gotta keep the flies off right?
Forgot to add my marinade. I know this is not a brine but this is a good marinade to use if you like or are interested in that sort of thing. I compared it with just brined tuna on my last run and both were amazing but this seemed to leave some extra moisture in the meat...
4 tblspns soy sauce
1 tblspn sesame oil (better on the small side of a tbslpn or it can be overpowering)
2 large minced garlic cloves
1 tblspn white sugar
Marinade 30 min or couple hours. Also amazing on flank steaks and chicken in which case I marinade over night.
Last edited by LBKayakDude; 02-27-2015 at 07:15 PM.
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