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
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
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.
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.
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.... ;)