canning tuna?

I just finished up a batch of bellies and collars, hot smoking at 225 for 1.5 hours to impart smoke flavor, but also to render some of the fat a bit.  Then canned as normal, after picking the meat off the collars.  No brining before smoking, pinch of salt in the can just like I normally do.  Turned out great.

-Allen

It was indeed your FB post that inspires me to try the smoked and canned, that just sounds like it's going to be so delicious!

I also tried the ones seasoned with a scoop of Monteral Steak Seasoning and man, they are also very very good!  Cant wait to try other seasoning ideas out.

Nice work - looks delicious!