oink
The BBQ BRETHREN FORUMS.


Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
 
Thread Tools
Old 04-03-2013, 06:29 PM   #1
Just BS
is one Smokin' Farker
 
Join Date: 09-10-12
Location: Horsetown, USA
Default 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:
Just BS is offline   Reply With Quote


Old 04-03-2013, 06:31 PM   #2
ButtBurner
Babbling Farker

 
ButtBurner's Avatar
 
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
Default

Quote:
Originally Posted by Just BS View Post
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:
dont forget about the universal currency


bacon
ButtBurner is online now   Reply With Quote


Old 04-03-2013, 06:32 PM   #3
Just BS
is one Smokin' Farker
 
Join Date: 09-10-12
Location: Horsetown, USA
Default

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?
Just BS is offline   Reply With Quote


Old 04-03-2013, 08:53 PM   #4
BrisketBill
Found some matches.

 
Join Date: 02-23-12
Location: Austin, TX
Default

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
BrisketBill is offline   Reply With Quote


Old 04-03-2013, 08:56 PM   #5
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: sAn leAnDRo, CA
Default

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.
__________________
the meat thermometer was so far past the top reading, it read Taylor

"perhaps...but then again...maybe not..."
landarc is online now   Reply With Quote


Thanks from:--->
Old 04-03-2013, 10:23 PM   #6
MS2SB
is One Chatty Farker

 
MS2SB's Avatar
 
Join Date: 06-28-10
Location: Bothell, WA
Default

Overnight will be fine. Leave it to develop for too long and you'll end up turning the outside layer to leather.
__________________
Traeger lil Tex, 2 Weber 22.5", UDS
"Go Cougs!"
They call me "Dave"
Original Noobian Warlord
Loser of Known Space
MS2SB is offline   Reply With Quote


Old 04-03-2013, 10:42 PM   #7
Smoking Westy
is one Smokin' Farker
 
Smoking Westy's Avatar
 
Join Date: 06-10-12
Location: Bloomington, IL
Default

When makin' bacon I always go overnight to let the pellicle form.
__________________
WSM 22.5", One-Touch 22.5", Redhead 18.5" Smoke Joe Silver, Q200, "Mr. T"
Smoking Westy is offline   Reply With Quote


Thanks from:--->
Old 04-04-2013, 08:48 AM   #8
Grain Belt
Take a breath!
 
Join Date: 11-11-09
Location: Northern MN
Default

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.
Grain Belt is offline   Reply With Quote


Old 04-04-2013, 11:48 AM   #9
GARNAAL
Take a breath!
 
Join Date: 09-15-11
Location: Houston, TX
Default

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.




__________________
food bloggin at http://oldjinks.blogspot.com/
GARNAAL is offline   Reply With Quote


Old 04-04-2013, 11:58 AM   #10
MS2SB
is One Chatty Farker

 
MS2SB's Avatar
 
Join Date: 06-28-10
Location: Bothell, WA
Default

Quote:
Originally Posted by GARNAAL View Post
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.



I cannot imagine what the reaction would be if my wife came home and saw that I had eel hang drying in the kitchen.
__________________
Traeger lil Tex, 2 Weber 22.5", UDS
"Go Cougs!"
They call me "Dave"
Original Noobian Warlord
Loser of Known Space
MS2SB is offline   Reply With Quote


Thanks from: --->
Old 04-04-2013, 12:18 PM   #11
GARNAAL
Take a breath!
 
Join Date: 09-15-11
Location: Houston, TX
Default

Quote:
Originally Posted by MS2SB View Post
I cannot imagine what the reaction would be if my wife came home and saw that I had eel hang drying in the kitchen.
just like mine I suppose -
she still freaks out after all these years being married to an old Dutchman..

__________________
food bloggin at http://oldjinks.blogspot.com/
GARNAAL is offline   Reply With Quote


Old 04-04-2013, 01:32 PM   #12
Wampus
somebody shut me the fark up.

 
Wampus's Avatar
 
Join Date: 06-05-09
Location: Mooresville, IN
Default

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....

__________________
Big JT's Smokin' BBQ Competition Team

"Oh, I donít reject Christ. I love Christ. Itís just that so many of you Christians are so unlike Christ."
-Mahatma Gandhi
Wampus is offline   Reply With Quote


Old 04-05-2013, 10:08 PM   #13
el_matt
is One Chatty Farker
 
Join Date: 12-08-09
Location: Turlock, California
Default

Quote:
Originally Posted by Smoking Westy View Post
When makin' bacon I always go overnight to let the pellicle form.
Thanks Smoking Westy. I've got a 2.25# piece of pork belly, that's been curing for 8 days. I'd like to smoke it tomorrow, after work. If I rinse it, and leave it uncovered in the fridge for about 20 hours, would that be too long?

I hope this isn't looked at as hijacking, not my intention. Just figured this was kind of an open-ended topic.

Matt
__________________
"Grandpa, you make the best meat, EVER!!"
el_matt is offline   Reply With Quote


Old 04-05-2013, 11:12 PM   #14
martyleach
Babbling Farker

 
martyleach's Avatar
 
Join Date: 12-17-10
Location: Pleasanton, Ca
Default

Quote:
Originally Posted by el_matt View Post
Thanks Smoking Westy. I've got a 2.25# piece of pork belly, that's been curing for 8 days. I'd like to smoke it tomorrow, after work. If I rinse it, and leave it uncovered in the fridge for about 20 hours, would that be too long?

I hope this isn't looked at as hijacking, not my intention. Just figured this was kind of an open-ended topic.

Matt
Matt
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.
__________________
Large BGE, Cold smokehouse, Kamado Joe Jr,
Santa Maria pit, Backwoods Chubby,
26.75" Weber OTG, Weber Performer, WGA
MAK One Star, Smokey Joe, Jumbo Joe Gold, Custom wooden handles for BBQ's made by Marty Leach (oh, that's me)

www.amlwoodart.com
martyleach is offline   Reply With Quote


Thanks from:--->
Old 04-05-2013, 11:35 PM   #15
Just BS
is one Smokin' Farker
 
Join Date: 09-10-12
Location: Horsetown, USA
Default

Quote:
Originally Posted by el_matt View Post
Thanks Smoking Westy. I've got a 2.25# piece of pork belly, that's been curing for 8 days. I'd like to smoke it tomorrow, after work. If I rinse it, and leave it uncovered in the fridge for about 20 hours, would that be too long?

I hope this isn't looked at as hijacking, not my intention. Just figured this was kind of an open-ended topic.

Matt
Its a good question that I can't answer for yoy. Sorry, hopefully someone will come along that can.

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.
Just BS is offline   Reply With Quote


Thanks from:--->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum. If it doesnt find results at first, hit search a few times more.





All times are GMT -5. The time now is 07:28 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.