Let's talk about Pellicle

Just BS · Apr 3, 2013

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:

ButtBurner · Apr 3, 2013

Just BS said:
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

Just BS · Apr 3, 2013

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?

BrisketBill · Apr 3, 2013

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/05/food/fo-calcook5

landarc · Apr 3, 2013

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.

MS2SB · Apr 3, 2013

Overnight will be fine. Leave it to develop for too long and you'll end up turning the outside layer to leather.

Smoking Westy · Apr 3, 2013

When makin' bacon I always go overnight to let the pellicle form.

Grain Belt · Apr 4, 2013

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.

GARNAAL · Apr 4, 2013

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.

MS2SB · Apr 4, 2013

GARNAAL said:
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.:tsk:

GARNAAL · Apr 4, 2013

MS2SB said:
I cannot imagine what the reaction would be if my wife came home and saw that I had eel hang drying in the kitchen.:tsk:

just like mine I suppose -
she still freaks out after all these years being married to an old Dutchman..:rant:

Wampus · Apr 4, 2013

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....:becky:

el_matt · Apr 5, 2013

Smoking Westy said:
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

martyleach · Apr 6, 2013

el_matt said:
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.

Just BS · Apr 6, 2013

el_matt said:
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.

MS2SB · Apr 6, 2013

Pellicle formation begins pretty quickly as the water soluble proteins which have been drawn to the surface begin to dry out and create the sticky layer that you are looking for. The process can be accelerated by increasing the evaporative process, either by using a fan, which will accelerate it quickly or by placing it in a cool and dry environment like a refrigerator.

If you can see a dry sheen on the surface of your meat you are good to go, whether it has been 2 hours or 24. If you need a test, touch the surface with your finger, if you have a slightly tacky but dry surface then you are good to go.

Let's talk about Pellicle

Just BS

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ButtBurner

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Just BS

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BrisketBill

Found some matches.

landarc

somebody shut me the fark up.

MS2SB

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Smoking Westy

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Grain Belt

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GARNAAL

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MS2SB

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GARNAAL

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Wampus

somebody shut me the fark up.

el_matt

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martyleach

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Just BS

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MS2SB

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