Whats The Purpose of Making a Pellicle? - Smoking Meat Forums Does smoke prevent the formation of the pellicle? Does smoking with aged wood increase the humidity of the smokehouse to the point that it prevents formation of the pellicle If you are using cold smoke with a wood fuel source do you need to allow the pellicle to form or will it naturally form during the first hour or two of being in the
To pellicle or not to pellicle? - Smoking Meat Forums Almost everyone I have seen make bacon will insist that you have to leave the bacon on a wire rack for 24 hours after curing, before smoking They say that this process forms the pellicle (sticky goo basically) that will help with smoke absorption Recently I have seen some well respected
What is this on my cider? Pellicle? - Homebrew Talk The microorganism that grows the pellicle lives in your cider, not just on the top Pellicle themselves are harmless, they're made up of carbohydrates, and grown to keep other microorganisms (invaders) out After a positive taste test to judge her quality, you could rack the clear cider from underneath the pellicle, and bottle it
Pellicle on my salmon?? - Smoking Meat Forums This lets the pellicle soften, and more importantly, lets the cure equalize throughout the flesh 2 Salmon doesn't like heat From your description and the look of your finished product, you gave it too much heat for too long The white beads on the surface are a sure sign, andt the leathery skin is another
I started salmon smoke without Pellicile - Smoking Meat Forums Long story short, I dry brined some salmon for a day and started the smoke I made a very rookie mistake and didn’t let a Pellicile form The recipe didn’t explain that enough and I checked out other receipes after I started the smoke It was on for one hour and I pulled it in an attempt to
Pellicle - It eludes me! - Smoking Meat Forums The lemon might have some effect on the proteins preventing pellicle formation, I'm just not sure All I know is that in my limited experience doing smoked salmon, the pellicle formed beautifully each time using the method I described here, so I know at least that one works Good luck and let us know how the next one turns out!
Is this something to worry about - floaters pellicle on top of mead . . . I made a mead, used 15lb of wildflower honey I am not sure if it's pasteurized, it probably is, but it didn't say anything about it on the label I didn't boil or heated the must Used D47 yeast plus tosna nutrient additions The mead fermented for about 1 1 2 month and is pretty dry, tastes
Pellicle formation post cure and post rinse? - Smoking Meat Forums That said, pellicle formation is different for bacon, fish, or corned beef pork turkey you are going to pastrami Fans certainly help for the first couple of hours, but a 12 to 24 hour hold in your fridge works just fine Speaking of fans, I purchased a battery powered fan that fits inside my beer fridge
Brining - ok to refrigerate after forming the pellicle? Two questions I just brined some salmon, dried it to form the pellicle Rather than start the smoking process now, I would rather wait till tomorrow am for convenience Any issues with putting it into the fridge overnight now that it's dry? Also, question on smoking times Some people just
Pellicle on bacon. . . . . - Smoking Meat Forums Fall is on the way and cold smoked bacon sounds tasty A few years ago, i made honey maple bacon I turned out great ( judging on the speed at which it disappeared) The thing i can't remember is the pellicle thing On fish is required, but what about bacon?