2013年1月13日 · I did a test for you this morning which in my opinion solved your pellicle problem.. The brine that you used for your initial cure tested to be 52% salinity @ 60 °. The recommended salinity for brining fish is between 70% and 80% salinity @ 60 °. Conclusion : Your brine was too weak to form a good pellicle.

2014年10月13日 · Without a pellicle; the fish would be inedibly dry from enough smoking to produce a tasty finished product. It is the pellicle which permits the transformation creating delectable smoked salmon. Pellicle formation[edit] Before cured foods are smoked, they should be allowed to air-dry long enough to form a tacky skin, known as a pellicle.

2024年5月6日 · 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. Even if pieces of the pellicle transfer, it's still OK. It may even grow a new pellicle in the ...

2010年9月26日 · You need to form what is called a pellicle, which is a thin, lacquer-like layer on top of the fish that seals it and offers a sticky surface for the smoke to adhere to. You achieve this by resting the brined fish on a rack and putting it in a cool -- less than 65 degrees -- place that has good air circulation.

2014年9月2日 · Search pellicle and you get fish smoking or beer sites. Beer pellicle! Really? Never left one out that long, myself. I did find one post by Bearcarver here. What I don't understand is why, only on cured meats? If pellicle is a good thing on cured meats, wouldn't it be worthwhile to use on uncured meats, or not brined, also?

2023年8月2日 · It really helps with pellicle formation on my home cured items, and also drying things like roasts or steaks. The top photo is a corned beef, the bottom photo is a boneless rib roast. Reactions: ConrodM , RedNeckWino , 912smoker and 2 others

2012年9月15日 · 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?

2023年12月12日 · When warm/hot smoking no pellicle is needed but a dry surface is best. As to cold smoking, the process is less about smoke flavor and more about drying and losing meat weight. This process helps in preservation and it concentrates the cure and meat flavors. With cold smoking a pellicle is best practice.

2022年11月8日 · I made a 25l batch of cider from fresh apples earlier this year that had a larger headspace in the fermentation bucket than I would have liked. Once the primary fermentation had slowed I checked & discovered a thin white layer on the surface which I was told was pellicle I checked through the...

2020年8月1日 · So i wanted to vrew a ginger mead. I used ~2kg of ginger and a little over a kilo of honey +~2kg of granny smith apples. It formed a waxy kind of pellicle on top, and necer really took off - fermented out from 1.046 sg to 1.002, but had …