BRADLEY SMOKER | "Taste the Great Outdoors"

Recipe Discussions => Fish => Topic started by: century on July 06, 2011, 09:35:03 AM

Title: Drying Overnight...too much?
Post by: century on July 06, 2011, 09:35:03 AM

Is drying my salmon overnight in the fridge too much drying time?
Im paranoid and rather do it in a cold environment then on the counter in the summer.

Emil
Title: Re: Drying Overnight...too much?
Post by: Hopefull Romantic on July 06, 2011, 09:44:41 AM
I have done it before and several recipes I call call for that. I would not leave them overnight on the counter for sure

HK
Title: Re: Drying Overnight...too much?
Post by: Quarlow on July 06, 2011, 09:49:02 AM
I did a batch overnight in the fridge and I was not happy with it. It seemed as though the pellicle was very thick. I then did it in the fridge with a small fan blowing on it for about 2 hrs and that was good. I never did the pellicle before I got on this forum, we always just took it from the brine onto racks and into the smoker. Did it that way for years with my dads smoker.
Title: Re: Drying Overnight...too much?
Post by: century on July 08, 2011, 09:04:35 AM

Im going to stick with 2-3 hours in the fridge before smoking.
Test it out then add more time on the next batch if need be.
Title: Re: Drying Overnight...too much?
Post by: Kummok on July 08, 2011, 10:26:02 AM
Q's fan suggestion is key....air movement helps form the pellicle, in or out of the reefer. Here in Alaska, I dry overnight with a fan in my shop @ 50-60°F but if Hady did that in Jordan in the summer, the results might be a little more crispy.... ;)