I've been cold smoking tuna for a while. Not quite like mojama but similar (less salty). Cure is the usual two parts salt to one of dark sugar plus a sprinkle of dried chili flakes, rubbed in and left for 24 hours in cling film wrap. Rinsed then smoked for one run of the CSG. Wrapped in cling film again and left to mature for a few days before slicing thinly. Delicious!
It makes a really good canape on top of a mix of Greek yoghurt mixed with with chopped caper blobbed onto a small biscuit (Carrs make some lovely tiny little salty biscuits flavoured with rosemary).
One thing that does concern me is the possible presence of parasitic nematodes (as found in cod and mackerel etc). Should the meat go through a freeze cycle to destroy any infection or is it safe?