New member here, love the site and the recipies, have been using Kummoks king recipie on great lake salmon, lakers and whitefish, mostly smaller 2-5 lb fish, and they are great (slightly modified due to size of fish) .
now that late spring is here, the weather is warmer-thus making my cold room warmer, my question is when drying out the fish after brining, where do you keep them? my cold room is still cool, not cold, and im worried about spoilage if left to dry over night. keeping them in the fridge is a great option, but room is not always availible-please help wanting to smoke this weekend coming.
Dewworm
Perfect excuse to get another reefer, Dewworm! I pick them up at garage sales for the $50-$75 range and they work great for fish work. I'd leave the door cracked and a fan blowing in the bottom from outside to keep air circulating for a better pellicle. You could also try to rig up an evaporative (swamp) cooler to blow across the fish?!?!?
I do my fish drying in my basement. Stays nice and cool down there most of the year, down right cold during the winter. I simply use a small fan blowing over my fish and they always seem to dry enough for smoking in 4 hours or so.
Kummok...how do you exactly define a "better pellicle"? Isn't sticky...well...sticky? You are "da man" on fish so just want to understand?
Thanks...LQ