Originally Posted by Smokin Sid
Now ya have me cravin Bacon! I do have a question for you.When you shown your slabs
on the counter and the fan was blowing on them.You used a term I have never heard before.
I think the term was "Pellece" Can you please explain what that is?
Heres a good explaination:
In my humble opinion its subcutaneous fat rising when the surface area of any meat is dryed. The surface area of meat, like your arm is filled with moisture (some more than others). You cause evaporation by blowing the wind across it. To the point it will usually cause the surface area to turn slightly yellow (fat lipids) and the skin will become tacky. At this point the smoke will better adhere to the meat.
Always try to dry your meats before smoking, the more the better. Wipe off moisture, evaporate to form a pelicle, heat in the smoker for a dewater cycle. I actually normally use the first hour in the smoker a dewatering cycle. That is 275 degrees, vents wide open and the door cracked to allow as much fluid vapor as possible to escape.
Hope that answered ya question. A freind here taught me about them and I was extremely sceptial. Its easy to justify though. Think of it at an extreme, could you get any smoke on it under water? Its just different degrees of fluid . The drier the better for cooking, and a pellicle is the fats seen subcutaniously after ample fluid has been removed.
You gotta realize I am just a slow southern country boy, but thats the best I understand it.