After doing some research on here about developing a pellicle, I'm still a little confused and have a couple questions regarding it:
Is a pellicle required for all meat types or just fish and bacon? Is it needed for hot smoking, cold smoking or both? If one is smoking a whole chicken, or say some ribs, or even a brisket, is it necessary to create this pellicle before smoking the meat or does it naturally occur during the smoking process!?
Please forgive me if this should be common knowledge as I am a beginner in every sense of the word.
Thanks in advance.