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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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04-03-2013, 06:29 PM | #1 |
is one Smokin' Farker
Join Date: 09-10-12
Location: Lost in the woods, somewhere in the PNW
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Let's talk about Pellicle
From wikipedia...
Pellicle ~ a skin or coating of proteins on the surface of meat, fish or poultry, which allow smoke to better adhere the surface of the meat during the smoking process. Useful in all smoking applications and with any kind of animal protein, it is best used with fish where the flesh of, say, Salmon forms a pellicle, the surface that will attract more smoke to adhere to it than would be the case if you had not used it: |
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04-03-2013, 06:31 PM | #2 | |
Babbling Farker
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
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Quote:
bacon |
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04-03-2013, 06:32 PM | #3 |
is one Smokin' Farker
Join Date: 09-10-12
Location: Lost in the woods, somewhere in the PNW
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How long is too long to leave meat out to develop pellicle? When doing a ham most people put it on a rack in the fridge over night. Is 24 hours too long. Is three days too long??? Or is three days better?
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04-03-2013, 08:53 PM | #4 |
Found some matches.
Join Date: 02-23-12
Location: Austin, TX
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I am experimenting with a coarse salt and pepper rub this week. I am applying it 2 days prior and trying to figure out if it promotes better flavor and bark. I trim the brisket to 1/4" fat, weigh it, and apply equal amounts of 3/4 tsp coarse kosher salt/pound of brisket and weigh that, and use an equal weight of cracked telicherry pepper from Penzey's. The big grains should help form a better bark, and the 2 days should help pull in the flavor and break down some of the superficial proteins, promoting the Maillard reaction I hope. See article about Judy Rodgers, link: http://articles.latimes.com/2006/jul...od/fo-calcook5
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04-03-2013, 08:56 PM | #5 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Pellicle starts forming as soon as you stop fussing with the meat. If you add a little air movement, you can see the pellicle after about 20 minutes.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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04-03-2013, 10:23 PM | #6 |
is One Chatty Farker
Join Date: 06-28-10
Location: Bothell, WA
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Overnight will be fine. Leave it to develop for too long and you'll end up turning the outside layer to leather.
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Traeger lil Tex, 2 Weber 22.5", UDS "Go Cougs!" They call me "Dave" [B]Original Noobian Warlord [/B]Loser of Known Space |
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04-04-2013, 08:48 AM | #8 |
is one Smokin' Farker
Join Date: 11-11-09
Location: Northern MN
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When I smoke my brined salmon pieces and or fillets, I pat the pieces dry and then put on racks. Then I put a fan on them for one hour. They have a nice sheen to them by the time I put them on the smoker. I do the same with my canadian bacon.
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04-04-2013, 11:48 AM | #9 |
is one Smokin' Farker
Join Date: 09-15-11
Location: Houston, TX
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when I smoke Eel or Mackerel - after I take them out of the brine
I hang them to dry with a fan blowing air on them for ~ 1 to 2 hours. Get a real nice parchy skin after that and takes the smoke real nice.
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food bloggin at http://oldjinks.blogspot.com/ |
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04-04-2013, 11:58 AM | #10 |
is One Chatty Farker
Join Date: 06-28-10
Location: Bothell, WA
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I cannot imagine what the reaction would be if my wife came home and saw that I had eel hang drying in the kitchen.
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Traeger lil Tex, 2 Weber 22.5", UDS "Go Cougs!" They call me "Dave" [B]Original Noobian Warlord [/B]Loser of Known Space |
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04-04-2013, 12:18 PM | #11 | |
is one Smokin' Farker
Join Date: 09-15-11
Location: Houston, TX
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Quote:
she still freaks out after all these years being married to an old Dutchman..
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food bloggin at http://oldjinks.blogspot.com/ |
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04-04-2013, 01:32 PM | #12 |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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When I cure salmon fillets and remove them from the cure and let air dry, that's when the pellicle will form nicely. That's also what "seals" on the exterior of the fillet during the smoke too.
Pellicle is PURTY....
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[COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR] |
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04-05-2013, 10:08 PM | #13 | |
Babbling Farker
Join Date: 12-08-09
Location: Turlock, California
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Quote:
I hope this isn't looked at as hijacking, not my intention. Just figured this was kind of an open-ended topic. Matt
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"Grandpa, you make the best meat, EVER!!" |
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04-05-2013, 11:12 PM | #14 | |
Quintessential Chatty Farker
Join Date: 12-17-10
Location: Pleasanton, Ca
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Quote:
I have a belly curing (7 days) in my fridge that I was just planning to rinse off really good and dry out for a couple hours and slap in my cold smokehouse for 6 hours. Then I was going to either fry it or freeze it.
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XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url] |
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04-05-2013, 11:35 PM | #15 | |
is one Smokin' Farker
Join Date: 09-10-12
Location: Lost in the woods, somewhere in the PNW
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Quote:
I have a ham curing that was supposed to be done today, but I got called into work. I work 24 hr shifts so I decided to wait until tomorrow to rinse it off and then I'll let it sit out overnight before smoking on Sunday. |
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