Forming Pellicle in dehydrator?

Discussion in 'Smoking Bacon' started by haywire haywood, Jan 17, 2015.

  1. haywire haywood

    haywire haywood Smoke Blower

    I left this last cut of meat in the fridge for 24 hours uncovered and no pellicle formed.  Can I put the next one in my dehydrator for a couple hours to accomplish this?  If so, what temp should I set it to?

    thanks,

    Ian
     
  2. Lan

    Lets have a little more info. What is the meat and what are going to be doing with it?

    Happy smoken.

    David
     
  3. haywire haywood

    haywire haywood Smoke Blower

    It's an untrimmed tenderloin and will be cold smoked for bacon.  See the "X-9" smoker thread for my latest failure.  LOL

    Ian
     
  4. bearcarver

    bearcarver Smoking Guru OTBS Member

    Tenderloin for Bacon??

    Never saw that.

    Bear
     
  5. haywire haywood

    haywire haywood Smoke Blower

    I want to make what is known in England as "back bacon".
     
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    Then you probably want Pork Loin, instead of Pork Tenderloin.

    Here's my newest one:
    Bear
     
    Last edited: Jan 17, 2015
  7. ak1

    ak1 Master of the Pit OTBS Member

    I may be wrong but I think back bacon is made with pork loin, not tenderloin.
     
  8. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Ian, afternoon......  place it on a wire rack in front of a fan....  the pellicle should form well in a couple hours....    If you are adding anything to the outside like pepper or corn meal, add it when wet the put in front of the fan....   the soluble proteins, when they dry, will glue the stuff to it pretty good..... 
     
  9. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    I would worry the dehydrator would dry the surface too much. Since this is cured for Back Bacon, an hour or more in front of a fan will get the job done drying the surface protein without drying the meat itself. A Pellicle is just the protein laden juices on the surface drying to the point that they are tacky and shiny, not the meat muscle itself getting dry. If this cut of pork is longer than 12" and more than a pound with a fairly uniform thickness of about 4-6" the whole length rather than going from a thickness of about 3" to less than 1"...Then it is a Loin. A Tenderloin weighs less than 2 pounds and is 3" thick at one end and thins out to 1" or less at the other...JJ
     
  10. haywire haywood

    haywire haywood Smoke Blower

    Thanks, I'll do the fan thing next time.  This is the cut of meat that I just chucked (after 7 hours in apple smoke at about 50 deg).  It was actually wet to the point of trying to drip in one place when I took it out.

     
    Last edited: Jan 17, 2015
  11. bearcarver

    bearcarver Smoking Guru OTBS Member

    That's not a Tenderloin.

    It could be a Loin from a Pig making a right turn when they got him.[​IMG]

    A loin looks like the one in the link I posted above. 

    A Tenderloin is like ChefJJ described going from 3" at one end to 1" at the other end.

    Bear
     
  12. haywire haywood

    haywire haywood Smoke Blower

    Aha, well there ya go. Learned something. I've got 3 more of those to play with. If the results don't change, I'm just going back to buying bacon at the store. It's actually fattier than I anticipated anyway.
     
  13. bearcarver

    bearcarver Smoking Guru OTBS Member

    Don't get it from the store!!!

    If this one doesn't come our good, follow my Step by Step below---Guaranteed to be Awesome!!

    *New------Canadian Bacon    1-15-2015

    If it's too fatty for you, you can't trim the fat off before or after you cure & smoke it.

    Bear
     
  14. haywire haywood

    haywire haywood Smoke Blower

    It's the fat between the lean that is a bit much.  I can trim the edges, but don't want to cut it into bits to defat it.  This is what I envision...

     
  15. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    The RED circled fat, is back fat...  I would trim and save it for sausage....  The GREEN is the loin...  The remaining meat would be great for sausage or smoked up for a bean dish....      To smoke the entire cut of meat would give you a weird finished product I think.... 

    Unless I'm missing something.....    Dave

     
  16. haywire haywood

    haywire haywood Smoke Blower

    I'm just aiming for a leaner bacon than the stuff you find in the store that's half fat.  That pic is from a British butcher and is what they sell for back bacon.  I just want to smoke it American style.
     
    Last edited: Jan 18, 2015
  17. haywire haywood

    haywire haywood Smoke Blower

    The fan is working nicely.  I guess there isn't enough air flow in my fridge to dry it.  Off to the smoker in an hour or so.

     
  18. Keep the pics coming.

    Happy smoken.

    David
     
  19. bearcarver

    bearcarver Smoking Guru OTBS Member

    All I can say about the fat is if you can't pick your own Loin you can trim it off the outside if it's too much fat for you.

    Then since you can't see the inside until after you cure it, smoke it, and slice it, if there's too much fat streaking inside for you, you'll have to cut it out as you eat it.

    Bear
     
  20. haywire haywood

    haywire haywood Smoke Blower

    I was thinking of trying the Buckboard if I get this worked out.  Looks like it has fat marbling but not a huge amount.  We might get a pig or two this year and will probably aim for a leaner animal instead of feeding them grain or whatever is done to lay on the fat before slaughter.
     

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