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 trout with pretty good results. Typically I brine overnight, form a pellicle for a few hour the next day and then smoke right away.
Right now I have some fish in a brine from last night and planned to pull it out and smoke it today but life happened and now i won’t have time to smoke it until tomorrow. My question is what do I do? Can I pull it out of the brine, bag it, and just leave in the refrigerator until tomorrow? Should I form a pellicle first and then refrigerate? I just don’t want to screw up all this fish and waste it. Any advice from some of you experts would be greatly appreciated. Thanks in advance.
I have a small electric smoker and have been smoking my own salmon and trout with pretty good results. Typically I brine overnight, form a pellicle for a few hour the next day and then smoke right away.
Right now I have some fish in a brine from last night and planned to pull it out and smoke it today but life happened and now i won’t have time to smoke it until tomorrow. My question is what do I do? Can I pull it out of the brine, bag it, and just leave in the refrigerator until tomorrow? Should I form a pellicle first and then refrigerate? I just don’t want to screw up all this fish and waste it. Any advice from some of you experts would be greatly appreciated. Thanks in advance.