Hi all. I'm pretty much a "lurker," meaning I read a lot of your brilliant posts but don't do a lot of posts myself.
I'm a bit of a newbie with smoking, and I have a question: After I smoke salmon, trout, etc., I refrigerate the outcomes. After a few days or so, a clear jell accumulates in small pockets, mostly where the pieces of meat lay against each other.
Can anyone tell me what that is. Right now, I just brush it off and eat away without any apparent harm.
But I'd sure like to know that stuff is and if there's a reasonable way to prevent it.