Drying Overnight...too much?

[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

[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.

[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.... ;)