After the brine when you go to air dry it...(if you do dry it), where do you like to put the fish during drying time. In the smoker? On the counter? Cool place? On the counter doesn't work for me cause I've got a cat that loves raw fish and fire cured eggs.

put the cat in the smoker

I never did understand the Air Dry thing. What the hell is a pelicule anyway? Out of the Brine, Rinse, Rack and into the smoker. Smoke it til its crispy.

PS Smoked cat tastes just like smoked chicken!

I put mine in the refrig

If it's cold outside I do outside in the smoker. If I feel it's not cool enough ouside I use my spare fridge. For me cool enough means below 50'.

outside, on the counter, or in the garage for 1-3 hours depending on how warm it is. I don't worry about it being in the fridge or having a fan on it.

I air dry in the garge where it's cat & dog free.Counter would work fine,like said above kick the fur bag out for a bit.Good luck,
SZ


Gutz, I used to do the same thing,but tried drying it out for a couple hours and it made all the differance in the world for a better product.If ya got the time try it.

Pellicle is a thin tacky-like layer on top of the fish that seals in the juices and smoke adheres too. Its from the protein in the Salmon.

Do a search on earlier, similar threads. Seems to me Doc of someone was VERY concerned about bacteria growing on unrefrigerated fish.

Love these topis. Enough salt kills everything and prevents bacteria to an extent but for some makes the fish inedible. Not enough and you have to treat it like raw so it doesn't spoil quickly.

I will not dry my fish outside the fridge unless it is really cold out, at least under 50F then iffy and will run a fan to keep it as cold as possible.

Rinse and pat down with paper towels.

Place on the racks, in smoker.
Get up t0 145°F for at least an hour.

110 minutes at ten pounds for canning half pints after a two hour smoke.

+1


It DOES make a difference in the finished product. Remember too that a refrigerator is a de-humidifyer(sp?) that not only keeps the product cool but aids in drying the flesh surface getting that tacky appearance that much quicker.

Thanks everybody. I don't have room to have it all spread out in the fridge. I'm not worried about bacteria really. I was thinking I may just lay it out on my oven racks to dry it before transfering it to the smoker.

Your Cat? You can go to prison for that!