Rinse and clean the fish, and then let it drain in a colander.

Prepare the proper amount of cure, according to the weight of the fish. (If you are curing more than one fish, prepare the proper amount for each fish.)

Apply the cure over the fish in a plastic container. Make sure all the fish is submerged.

Cure the tuna in the refrigerator for at least 2-3 days. Rub all surfaces to redistribute the cure (overhaul) once a day during that period. Set the refrigerator temperature between 34°F and 40°F (2.2°C to 4.4°C).

At the end of the curing period, rinse the fish very well in cool water, and blot it with paper towels.

Store it in the refrigerator overnight

Drying and smoking:

The next morning, you will need to set up the smoker to finish drying the tuna. Preheat it to about 140°F (60°C).

Dry the fish in the smoker at 140°F (60°C).

After the skin is dry to the touch (about an hour), cold smoke it for 3 hours at 85°F (30°C), or as low a temperature as possible. This will provide a mild smoke flavour. If you like a stronger smoke flavour, smoke the tuna for about 6 hours.

Hot smoke at 145°F (63°C) until the fish takes on a beautiful reddish-brown color (probably two more hours).

Refrigerate overnight, or a few days, before putting in bags and freezing to allow the meat to settle.

Note: If the salt taste is too mild, the next time you make this product, add about 1 teaspoon of salt to the ingredients list. If the salt taste is too strong, reduce the amount of Bradley Cure by about 1 teaspoon.