Blowing meat with a fan - Why?

[island boy]

Iâ€[emoji]8482[/emoji]ve noticed in Q-views; that some Q-ers seem to be using fans to blow air over meat before smoking.

What is the purpose of this? Are there pros and cons to this practice? What meats does this work best with?

Thanks in advance.

 

[reents]

I do this to dry my meat, so coating adhears to meat if this makes sence to you.
maonly fish. this give a shine to them,

 

[capt dan]

When the flies hit the fan blades, it saves on pepper!

 

[smokedcaveman]

it helps with something called a pellicle (spelling might be off) it's a layer of proteins that form on the outside of meat when it's exposed to air. It's reputed to 1- help the smoke penetration, 2- help keep the juices in.

Maybe some of the smokers that do it can tell more about it? I'm kinda curious myself to see how much of a difference it makes, which means, I'm tempted to do it.

 

[grothe]

Copied & put in recipebook!!!!

 

[walking dude]

hmnmmm.........never seen this in a q-veiw

i just put my meat in the fridge overnite to form pelliculite.

 

[bearmoe]

You know, I Googled pelliculite and Google asked if I meant pellicula. I said yep and got all kinds of references to some video or movie. This sounds kind of pellicular to me. Can anybody be more definitive regarding this term?

Thanks

 

[capt dan]

I think it is call pellicle. It is the shiny sheen and tacky feel left on brined meats prior to smoking. It is only necessary for fish, and brined meats that are not dry rubbed. As far as putting your raw meats in front of a fan in summer,

I guess we all hafta go sometime!

I agree with WD, leave em in the fridge uncovered for a while, they'll dry out plenty.

 

[bearmoe]

You know, pepper costs almost as much as gas.......you might have a good idea there.

 

[2cycle]

That aint rite... and

that aint rite either!

Greg

 

[tn_bbq]

I find that a dried out chicken skin produces a very nice and crispy product. A fan helps dehydrate the skin.

 

[erain]

used mostly in smoking fish, here is the best explanation i have seen so far.

After curing, the fish is rinsed to remove the salt and other curing ingredients from the surface, then allowed to dry in cool flowing air until a shiny, slightly tacky skin (pellicle) forms on the surface. The pellicle serves several functions: it provides an ideal surface for the smoke flavor to adhere, it helps seal in the remaining moisture through the smoking process, and it prevents the fats in the fish from rising to the surface and spoiling.


found at http://www.3men.com/allabout.htm
smoking fish website

 

[dingle]

This forum is a WEALTH of information!!