Bit of a lengthy and picky process, but the end result is well worth the effort IMHO!
Partially thaw said Tuna: - it is easier to loin when it is still fairly stiff deep inside:
Rip the hide, and yes, Rum Required for this entire process!
Loin & remove brown meat:
Mix well 4 parts demerara sugar with 3 parts coarse salt (I like Sea Salt for this) and layer around 1/2 inch deep in bottom of tote. Toss in loins:
Smother loins with mix:
Cold enough outside this next step likely wasn't necessary, but I tossed bags of ice on each tote after they were stuffed into the big stainless smoker (no room for such in our fridge):
Shut the doors and let sit overnight.
This thread will be continued as the process develops...
Cheers
PS: I have not forgotten about those who asked for more of the specific build specs on this smoker. Still hunting for the original pictures, and will post in a stand-alone when I find them...