So I've been on a smoking kick lately, ribs, chicken(my favourite), salmon and jerky. And now I want to try my hand at rainbow trout which I heard is amazing. But I think I got a little ahead of myself. Last night I chopped up my trout and put them in the fridge with my dry brine planning on smoking them tonight. But now Something came up and I won't have time tonight or even tomorrow to smoke them. So my question is can I leave the trout out in the fridge for around 48hours without damaging the flavor? I've read up on times to get a good pellicle and most say you just need a few hours not 48 hours. Anyone have any advice or feedback, Thanks!!
Happy Smoking - ryan