Swordfish Bacon
 
Makes about 2 pounds
Ingredients
  • ½ cup turbinado sugar
  • ⅓ cup kosher salt
  • 1 teaspoon ground black pepper
  • 2 teaspoons paprika
  • ½ teaspoon celery juice powder (optional)
  • 2 pounds swordfish belly, skinned and trimmed of silver skin
Instructions
  1. In a small bowl, combine sugar, salt, pepper, paprika, and celery juice powder (if using). Coat the bellies thoroughly with sugar mixture; carefully wrap in plastic, and allow it to cure overnight. The next day, wipe off excess cure, and place in a smoker, preferably with apple wood, and smoke at 160° for 1 hour. Place in refrigerator to cool. Refrigerate, covered, for up to 1 week or freeze for up to 3 months. Thaw before cooking.
Recipe by Louisiana Cookin' at https://louisianacookin.com/tuna-burgers/