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- 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
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