Rick F. wrote:

> Hi all...
>
> So, I did the dry-brine thing using Kosher salt, brown sugar+regular sugar, and
> crushed peppercorns for 24 hours.. I then removed it from the fridge, cleaned
> it very well under running water, dried it with some paper towels and put it
> on a plate in the fridge again with a few papertowels underneath. So, How long
> should it remain in the fridge before I should start it up on the smoker? I've
> read about it drying for a few hours to a few days and am not sure which is
> better.. I'm currently planning on leaving it in the fridge for ~30 hours
> since I put it in the fridge at noon today..
>


The answer is: until it's dry and tacky to the
touch. It's called a pellicle.

This can be accomplished in as little as 90 minutes
in front of a fan. Either that or overnight in the
fridge.

> Also, I gather a lower temp is better for smoking than the higher temps --
> particularly if I can keep the smoker ~150 or so.. Sound reasonable?


I keep it low, around 160-180 F. If the fat melts and runs out, it
was cooked too hot. It's similar to smoking sausage in that sense.

--
Reg