I'm going for the salmon today and I'm using Kummok's instructions. I've brined the salmon and I am leaving it out to dry and form a hard pellicle. I was wondering what a hard pellicle is. I don't want to leave the salmon out any longer than I have to, so as not to let it spoil.
Snowmon,
Welcome. I am no means an expert but let the salmon dry until it is very sticky to the touch with no moisture present. If you are concerned about your salmon spoiling, you can do the drying technique in your frig.
You will love the finished product!
KyNola
Good advice! I have left mine out as long as 12 hours or more before smoking and haven't died! Good idea to use the frig if you're in a warm place - my basement stays fairly cool even during the summer so that works for me. I also like to turn the pieces once during the drying process to even out the drying and it seems to make the pieces come off the rack a bit easier when done smoking.
Enjoy!
Don't know your location/ambient temps Snowmon (is "Snowmon" a Jamaican in Alaska, mon? ;) ), but if you can keep it at 55-ish (°F) or below and put a fan on it you'll get the results you're after. I wouldn't shoot for a "hard pellicle"..... go for soft meat but a "shell" that is just barely tacky to the touch....the kind of "tacky" that doesn't leave a mark on the meat or anything on your finger when you lightly touch it. Pellicle is just a multi-syllabled word for "crust". The pellicle forming stage is absolutely critical to the quality of finished product, texture-wise. The pellicle is a good indicator of the texture of the meat inside. If you dry it too much, your finished product will be dry and vice versa.....just remember that whatever the texture of the meat when it goes in the smoke, it will dry/harden slightly even more...... Another indicator of good drying stage is that the meat actually becomes a bit transparent when sliced as small as I make it. See http://forum.bradleysmoker.com/index.php?topic=7481.15 for indicative pics.....
Thanks for the replys. Not sure if it formed a peticle but it was great. The info though was great and will come in very handy the next time salmon is on the menu. Thanks again all.
Good explanation Kummok! I have often wondered what the "right" pellicle is. Your explanation is a good road map. Got some of the good fresh stuff to work with this weekend, been a while, sure am looking forward to it.