They came out of the wet brine earlier today.
Big changes in both color and consistency! They swelled back up quite a bit!
So, onto one of the most fussy and critical steps - Desalination.
I prefer to have a LOT of water surrounding the loins at this point, and to keep a slow but steady flow of fresh water into their domain:
If you take your drain cap off your cooler, you can replace it with a large soft drink cap.
Drill a small hole in the center of that so you have flow both top and bottom:
Having too much Tuna is never an issue if you know how to deal with it.
And I don't see a lot of point in repeating the process when one good run will do...
The ones on the uphill side will freshen just a tad sooner than those on the downhill.
Move the latter into the bigger tank while you pat dry the first lot and get ready for the grills.
By the time you've accomplished that, the other should be ready.
Move the loins around in the fresh water every 10 minutes or so, and keep a damn careful eye on them!
Too little, the salt will be overbearing.
Too much, and they become non-recoverable mush!!
I do the double taste test - nip a little off a couple differing loins (should slice very thinly with a sharp knife).
Taste. You will know it when you realize what you are looking for...
This lot is now off to the grills, glaze and fans.
Back atcha when able...
Cheers,
Nog