I've got my salmon fillets brining now, and will start drying them tomorrow afternoon. I have a couple of questions. First, is my 57* basement too warm to dry the salmon? Secondly, can you let them dry too long? If you can dry them too long, should I let them sit in the brine for a longer period of time? Thanks in advance.
I couldn't get any room in my house down to 57 degrees if I tried, even today, our coldest day of the winter so far.
I was able to get a very nice pellicle on all my salmon that I did.
I use a fan on 'Low' setting to help achieve pellicle faster and keep meat cooler during our higher summer temps. Yes, they can dry too long, but will still be tasty, just tougher. If you run into a snag with scheduling the actual smoke, put your pieces in Ziplock and stuff in reefer...if a longer stall is anticipated, it's also fine to vac seal and freeze....