Author Topic: Drying Overnight...too much?  (Read 1626 times)

Offline century

  • Newbie
  • *
  • Posts: 39
Drying Overnight...too much?
« 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

Offline Hopefull Romantic

  • Member Extraordinaire
  • ******
  • Posts: 2,200
Re: Drying Overnight...too much?
« Reply #1 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
I am not as "think" as you "drunk" I am.

Offline Quarlow

  • Member Extraordinaire
  • ******
  • Posts: 5,944
  • Is Y'all one word or two?
Re: Drying Overnight...too much?
« Reply #2 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.
I like to walk threw life on the path of least resistance. But sometimes the path needs a good kick in the ass.

OBS
BBQ
One Big Easy, plus one in a box.

Offline century

  • Newbie
  • *
  • Posts: 39
Re: Drying Overnight...too much?
« Reply #3 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.

Offline Kummok

  • Hero Member
  • *****
  • Posts: 1,548
  • Friends don't let friends eat farmed salmon!
    • The Captain's Cabin
Re: Drying Overnight...too much?
« Reply #4 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.... ;)