Salt Cured tuna...... and pork fillet

The original recipe by `Playing with fire and water`

salt cured tuna

Mochama (Portugal), mojama (Spain), and mosciame (Italy) should be made from very fresh tuna (sushi quality). Cut the loin lengthwise with the grain into portions that are up to 5" wide and no more than 2" thick. On a whim, I brushed half of the portions with sweet soy (equal amounts of soy sauce and brown sugar, brought to a boil) during the first three days of drying. I found that this untraditional finish enhanced the final product.

In a deep, nonreactive dish, spread out a 1/2" thick layer of sea salt. Lay tuna portions on top, leaving a space between each. Cover tuna with 1/2" thick layer of salt. Cover and refrigerate for 2 days. 

After 2 days, remove tuna from salt and rinse well. Place tuna in a large bowl and cover with cold water. Set aside in the refrigerator for 2 days, changing the water 6 times during the soaking period.

After the tuna soaks for 2 days, remove from water and pat dry with paper towels. Thread a coated wire through one end of each portion and bend the end into a hook. Hang in the refrigerator to dry, allowing plenty of room between each portion for good air circulation. After 7 days, it is ready to use.

 Note:

 I really like the above idea and will experiment with it soon but for now, I made our own version of the recipe;

 Mixing approx. 2 tbsp kikkoman soya sauce with a drizzle of agave nectar.

 I brushed tuna stakes with the mixture, placed them in a ceramic dish, on  a layer of sea salt and freshly ground pepper and covering with some more sea salt and pepper ( black or rainbow), covered with cellophane ( can be also placed in air tight vacuum closing container /vacuum bag- will try this one next time) and kept in the fridge overnight. Great with bread, rice, as a tasty sushi ingredient and just perfect with rice and kimchi.

 I guess, using dehydrator may be a good idea too.

                                                   and after a short visit in dehydrator

                                                                   with freshly ground pepper

Also based on the very same idea

Charcuterie Pork Fillet

Sweet and salty, marinated in a splash of Kikkoman soya sauce and maple syrup 

 mixture, with  good helping of sea salt, pepper crushed garlic and herbs of your choice . After 2-3 days, dry lightly with kitchen towel (paper towel) and transfer to dehydrator for approx 2-3 hours  or place in a cool, dry place for a few days