Drying after brine

[ChuckDog]

What is the purpose of drying your salmon after brining? Is this done simply for cosmetic purposes for the finished product?

[CAGEY]

It is usually done to shorten the smoking time. It takes awhile for the moisture to leave the flesh of the fish and by drying you can cut the time it takes to smoke the fish. I sometimes run a fan on the fish for a couple of hours.

[JPSFISHY]

I flash rinse the fillets after taking them out of brine-Liquid. Then put them on an open rack in the fridge for a few hours. The refridgeration helps to pull some of the moisture out of the meat, helps to smoke a little more efficently, and reduces the amount of messy grease drain in the drip pan. You may only have to drain your pan once instead of several times. We don't notice and difference in taste of the final product. I might have to try some of the dry brines. They sure sound easy.