I never pat it dry. My last batch I saved some brine and put it in a spray bottle (before soaking the fish in it) and I would mist the fish every now and then while it was in the smoker. Keeps the fish really moist and full of flavour.
A former co-worked text me yesterday asking when the next time I was going to fire up the smoker as he wanted in and would pay for his share. I haven't worked with him in close to a year so I guess his family really did like the way I made it.
Oh,I am going to go with 2 lt of water and 2 lt of apple juice. 2 cups of sugar and 2/3 cup of salt. I got the smoke down to what I like. Just want to mix up the mix..
Doing it with dry,I found it was always quick to pellicle . I have seen where they let it go for 36 hours after removing from the brine. Almost like jerky before hitting the smoker. I,ll let you know how I make out. Have yet to do a wet brine, as my dry mix has served me well so far.
12 hours at a minimum, 24 is better for flavour. Definitely rinse, pat dry, and then leave on rack until a good sticky pellicle forms before going into the smoker.
Cheers
I love this time of year. When I can do it, after enduring a long winter, it always feels great to get back in the canoe and sleep in the tent. It feels like the official changing of the season. I don't feel like writing much but I'll post some pictures.
We weren't in APP, but I think the guys heading in there this weekend will do well. Hopefully the black flies don't get moving.
I fish a different Kawartha lake, but the pattern should be the same for early season.
Drop back to the first bays below the fast water spawning areas and throw a medium sized, suspending minnow bait. Don't rip it, just pull it and pause, and let it hang there for awhile.
4 to 8 FOW