Drying Overnight...too much?

Started by century, July 06, 2011, 09:35:03 AM

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century


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

Hopefull Romantic

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.

Quarlow

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.

century


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.

Kummok

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.... ;)