Success at last!
I think my problems with pellicle was too high of temps too quick, while smoking last year.
I started this batch at 72* Ambient temp inside smoker, with only smoke generator going, and then gradually adding heat over time.
I only reached 200* area the last 20 or 30 minutes, and would have preferred it to only reach 180*. I pulled fish out at 142* IT.
Right off the smoker it was good, but pellicle seemed hard and tough as ever, and skin still wouldn't peel off without taking meat with it.
Cooled a couple of hours on racks at room temp and placed into zip bag. Left zip bag open, in fridge. A little condensation had formed.
Day 2. Same results as to pellicle, and skin. Sealed zip bag up.
Day 3. Wonderful! Pellicle broke very easily (It looks in photo, thicker than it actually was for some reason.) It was very thin.
After looking this photo, I had to check my thumbnail. Nope. No yellow! LOL
I guess the camera picked the fish color underneath.
and the skin came off completely meat free!
PS: Don't be too quick to toss the skin in the trash.
Just fry it on medium heat, pressing with a fork. Flip it over when it releases from pan, and press with fork or spatula again. And guess what?
You have salmon skin chips 1000 times better than potato chips. LOL
Now mind you, this is my first success with the pellicle thing, but I hope to duplicate again very soon.
I'm so happy with this batch now, that my family will suffer.
I promised them some smoked salmon at our family Thanksgiving dinner this Saturday. I've already ate about half of it! LOL
I would like the inside flesh a "little drier", but still without a tough pellicle.
Should I leave it the medium low temps longer for that? Maybe 125* to 140* for an hour or more. before boosting temps to achieve more drying without the tough pellicle?
Or would leaving longer starting at very low temp, and maybe taking 5 or 6 hours to reach IT of 140*-145* produce a drier flesh, but still thin pellicle?
Thanks to you all, I'm getting there!
You've no idea how much I appreciate your input over the last year. You people, and this forum, is a God Send to us newbies!
I've smoked ribs, roast, bacon, ham, hocks, & brisket. But my greatest challenge has been those stupid salmon.
I really appreciate your help and bearing with me and my goofy, to you, questions.
Edited by fpmich - 10/31/14 at 4:02am