Brined and Cured Salmon
Hi All,
I'm kinda new but I've been reading a lot. I brined my salmon Friday night for ten hours and let it dry in a cool area for two hours Saturday morning. I put all I could in my small smoker and it turned out great! However, there were two good size pieces I couldn't fit so I wrapped them in foil and refrigerated them Saturday around noon. They have been refrigerated since then, and wrapped tightly. So my question is, can I smoke them now? (Monday PM) I imagine that since they are cured and have the pellicle and have been refrigerated that they should be fine. Any advice would be much appreciated.
Greg
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