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Im forming a pellican???????????

post #1 of 35
Thread Starter 
Seriously, how many hours under the fan should it take foe a proper pelicle to form

post #2 of 35
Is that BBB???

Not really necessary, put it in the smoker at 180* for the first hour instead. Does the same thing.
post #3 of 35
I have only looked for one to form on Salmon, on the BBB I didn't bother and it seemed to turn out fine.

On the salmon it took about an hour as best I remember if that is any help.
post #4 of 35
PELLICLE, Scotty... only God can form a PELLICAN. Well, that I'm aware of anyway hehe!
post #5 of 35
Hmmm Ok, I bit I was looking for a PELLICAN. icon_evil.gif

post #6 of 35
Thread Starter 
biggrin.gifbiggrin.gif Do you think i got RICHT also biggrin.gifbiggrin.gifPDT_Armataz_01_37.gif

Im going to use the fan method for most things now. I guess I just wail till the item gets a bit sticky.

Its definitely not buckboard bacon. BBB is made usually from a butt.
I dont like the chewy feel of BBB so i'm processing a pork loin with the same BBB mud. I will also smoke it tomorrow.
This is part of the grub that Rocky and I will be taking to the smokeout in lake degray state park ih the state of arkansas. It is this weekend. fri-sat-sun-monday.

post #7 of 35
Hey I don't mind being "got" once in a while biggrin.gif
post #8 of 35
Allright, what the heck is it then?? confused.gif
post #9 of 35
How bout another pellican? confused.gif
post #10 of 35
Pellican breast?
post #11 of 35
A wonderful bird is the pellican
His mouth can hold more than his belly can
I'll be dammed if I know how the hell-he-can!
post #12 of 35
I agree with FBJ.... About an 1 hr under an fan, bout 2-3 w/o. Infact, have a small fan used just for that purpose in the kitchen (when I need a pellicle formed fast, or its just too darn hot in the kitchen).
post #13 of 35
Thread Starter 
Its a pork loin cured with BBB cure.
So what the heck is it really??????????????

I dont know.PDT_Armataz_01_05.gif
post #14 of 35
Thread Starter 
This thread is goin off a bit.

Thats why i like this forum.

Mostl full of wackos lol lol
post #15 of 35
GOT IT!!!!!!! Chuck Roast coated with Min-Wax polyurethane! PDT_Armataz_01_34.gifPDT_Armataz_01_37.gif
post #16 of 35
UV blocking too! Hmm now THAT would be a hood ornament eh?
post #17 of 35
Who you callin a Whacko???

WTF was this thread about??

Ain't never seen a Pelican breast that big!
post #18 of 35
Your saying THAT is a pork loin??

post #19 of 35
I've only seeked that while preparing salmon.
post #20 of 35
Thread Starter 
yes its part of a loin.

And i have no idea what this thread is about.

Actually, it's so much fun, i don't care either.
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