I know this seems like a newbie question because it is.
Hi. I'm Frank, and I am still a newbie to many things concerning smoking food.
I've been trying to find out just what meats needs a pellicle and which don't, and why.
Forum searches hasn't helped much, nor has Google. 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?
True..., you wouldn't be able to form it at "room temps" with a fan, for uncured beef, pork, fowl & etc. But, why not form a pellicle in fridge, uncovered a day or two in fridge
between 36* * 40*, for the uncured/unbrined meats? Wouldn't this help the smoke flavor adhere and penetrate, the same as for the cured meats?
And with fowl, it seems to me, it would help keep the skin crispier when smoking. I don't know. I've not smoked any birds yet. When I roast them in the oven I usually leave them overnight uncovered in fridge and always have crispy skin.
Insights & explanations to help me understand is very welcome.
Edited by fpmich - 9/2/14 at 2:40am