Anyone have recommendations for curing tuna?
Recipes online are all over the place - from a couple of hours to a couple of days. I'm guessing sweet spot is 12-24 hours.
Also what salt/sugar ratio?
Thanks!
Default retio is 50 50 by weight
If using kosher salt blend the mixture to incorporate the different grain sizes
Generally you need about the 3rd of the weight of what you are curing in salt mixture
If you are really planning on preserving don't forgot the pink salt/nitrite