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The majority of the fish is freshwater Rainbow Trout with some King Salmon mixed in. I had already ziplock bagged it and put it in the fridge before I got the advice to leave it uncovered so I just left it in bags overnight and then pulled it out to form the pellicle for 4 hours the next day...
Well this batch is all finished. This is the first time I’ve smoked whole fillets instead of steaks and I think I’m going to go back to steaks. It just seems to smoke better in smaller pieces and removes more of the moisture. These still taste good though!
So with that type of a cure being longer, would I be fine with just taking my fish out of the wet brine, putting it in ziplocks in the refrigerator, and then forming the pellicle and smoking it tomorrow afternoon then?
Hey everyone, new member here and relatively new to smoking meats. I’ve been creeping around the forum for some time just learning different things about smoking and have a question that I really need some clarification on.
I have a small electric smoker and have been smoking my own salmon and...
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