Clear Jell After Smoking

Discussion in 'Food Safety' started by mosov, Jul 7, 2011.

  1. Hi all.  I'm pretty much a "lurker," meaning I read a lot of your brilliant posts but don't do a lot of posts myself.

    I'm a bit of a newbie with smoking, and I have a question:  After I smoke salmon, trout, etc., I refrigerate the outcomes.  After a few days or so, a clear jell accumulates in small pockets, mostly where the pieces of meat lay against each other.

    Can anyone tell me what that is.  Right now, I just brush it off and eat away without any apparent harm.

    But I'd sure like to know that stuff is and if there's a reasonable way to prevent it.

    Ideas?

    TG
     
  2. danmcg

    danmcg OTBS Member SMF Premier Member

    I can't really say for sure, but if I had to guess that clear jell could be collagen the same thing they make Jello out of.
     
  3. pit 4 brains

    pit 4 brains Group Lead OTBS Member SMF Premier Member

    I get it on my bacon some times. Wipe it off and enjoy the food.

    Collagen seems like a good guess..
     
  4. With fish, I am not sure.  With pork and beef?  With a good chile verde?  It is not fat.  It is wonderful collagen that will make your tummy happy and make you sleep with a smile.

    Good luck and good smoking.
     
  5. smokinal

    smokinal Staff Member Moderator OTBS Member SMF Premier Member

    I always thought it was dissolved fat.
     
  6. chef jimmyj

    chef jimmyj Staff Member Moderator Group Lead OTBS Member

    Yep...Moisture + Collagen + Low and Slow Heat = Gelatin aka Jello.  Small Bone-in fish like Trout and Whitefish etc, will produce more gelatin because their bones are high in a collagen like protein...JJ
     
    Last edited: Jul 9, 2011
  7. I boiled some veal bones once to make stock. Ended up with a pot full of veal jello.
     

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