Is Pellicle nessecary?

Discussion in 'Smoking Bacon' started by realtorterry, Mar 25, 2012.

  1. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    I'm going to try my first BBB today. The butt chuncks have been in the cure for 10 days. Going to rinse & pan fry to test for the salt level. Going to hot smoke it until 150 like Pops & his sons did. The questions I have is on the Pellicle. Now I have read up on it & understand it, but is it nessecary?
     
  2. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    I don't wait for it, I hang in my smokehouse and start it right up.  It will dry while it's heating and have never had a problem getting smoke onto or in to the meat.  I have hung the night before and started up in the morning when it's 40° or lower out, and didn't see a difference.  At the store we'd hang and start right up immediately, unless we hung the night before and carried over until morning to start up, but it was not a visible difference..
     
  3. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Thanks Pops your the man.   [​IMG]

    I actually used your brine & using your post from your sons BBB. I have three chunks. I think I'm going to use pure mape sryup on one, straight CBP on the other & garlic/onion powder on the last. Im going to go fire up the smoker now!
     
  4. chefrob

    chefrob Master of the Pit OTBS Member

    az
     pops, i have never really waited either and i have no problem getting any smoke in the meat as well. my question is do you think it is because of our locations with the temp/RH? not what the RH is where your at but here it is bone dry so moisture never really hangs out much here.
     
  5. poopypuss

    poopypuss Smoke Blower

    I'm a rookie compared to a lot of other members, I've barely done 100 lbs of bacon, but I have rushed it in the past, and taking a couple hours to let a nice pectile develop does make a significant difference...
     
  6. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    On Fish I see a difference because of the short smoke time, it's prettier with a pellicle. With Bacon when I didn't dry a bit it got a little Streaky. Tasted great but it was not as pretty as the one with a Pellicle. Anything I rub goes right in..JJ
     

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