Just like salmon, albacore tuna turns into a delicious treat when cured and cold smoked. Slice it thin and serve it at your next breakfast spread or charcuterie platter.

Total Time: 2 days
Active Time: 3-4 hours


  • Northwest Blend Smoking Chips
  • 5 Pounds Albacore Tuna, cleaned and cut into 2” strips
  • 4 quarts Water
  • ¼ cup Kosher Salt
  • 1 Tbsp Pink Salt #1
  • ½ cup Brown Sugar
  • 10 each Pink Peppercorn
  • 2 each Bay Leaves
  • 2 each Cloves

Chef's Tip

Pink salt #1 is also known as Insta-Cure or Curing Salt. It is not the same thing as Himalayan Pink Salt. You can find it online or ask around at specialty meat shops.


  1. Clean and portion albacore.
  2. Take 1 cup of water and place into a Vitamix blender with both salts and sugar. Turn blender to high and let blend until water heats up and dissolves the sugar and salts completely.
  3. Pour hot mixture into a bowl and add remaining spices. Let sit for 2-3 minutes before adding remaining water. Cool to 41˚ F.
  4. Place Tuna in cure and refrigerate for 24 hours.
  5. After tuna has cured, rinse under cold water and pat dry.
  6. Cold smoke for 2-3 hours with Wildwood smoking chips and allow to cool back down to 41˚F before eating.

*Keep a spray bottle of water handy in case of flare-ups.

Used in this recipe:

Northwest Blend Smoking Chips