- Oct 28, 2016
- 15
- 12
Two questions.
I just brined some salmon, dried it to form the pellicle. Rather than start the smoking process now, I would rather wait till tomorrow am for convenience. Any issues with putting it into the fridge overnight now that it's dry?
Also, question on smoking times. Some people just put it at 170-ish for 2+ hours, others smoke for 6 hours while gradually increasing from 100 up to 170+ degrees. Is the latter method just for those that want more smoke on the salmon? Or does it tend to not dry out if you start at lower temps?
Thanks all! First post here. Be gentle.
I just brined some salmon, dried it to form the pellicle. Rather than start the smoking process now, I would rather wait till tomorrow am for convenience. Any issues with putting it into the fridge overnight now that it's dry?
Also, question on smoking times. Some people just put it at 170-ish for 2+ hours, others smoke for 6 hours while gradually increasing from 100 up to 170+ degrees. Is the latter method just for those that want more smoke on the salmon? Or does it tend to not dry out if you start at lower temps?
Thanks all! First post here. Be gentle.