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After air drying brined salmon, it's recommended to let it sit for about 1 to 2 hours at room temperature. This allows the surface to form a pellicle, a tacky layer that helps smoke adhere better. If you're using a refrigerator to dry, you can extend this time to up to 4 hours or even overnight for improved flavor and texture. Always ensure the salmon is covered to prevent contamination during the drying process.

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6d ago

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