I have 2 10lb Boston Butts curing in Pops brine to make some ham, I see in most of the threads forming a pellicle prior to smoking, I have searched and searched for the reason and if this has been asked before I have not found it so I apologize.
Many of you talk about it but no one ever gives a reason for doing it, so what is the purpose for it? Is it just being done because it has always been done that way? What happens if you don't? Granted I started my hams brining with allowing time for the pellicle to form in mind, but before I go through all of that I just would like to know what is the purpose?