Canadian Bacon Pellicle Formation

[TasunkaWitko]

I have a 2-pound section of pork loin that has been dry-curing in TQ and brown sugar and is ready to smoke. Normally, I let a pellicle develop overnight in the refrigerator, but wasn't able to set this up last night for various reasons.

Because of the weather, it would be better to smoke the Canadian bacon today, rather than tomorrow, but it could be done tomorrow, if necessary.

Would 2 or 3 hours of pellicle development be fine, or should I do it the way I normally do and put it in the fridge overnight, then smoke tomorrow?

Thanks!

[Bearcarver]

Ron,
If I can't get pellicle in the fridge, I give it an hour or two in the smoker at about 130 degrees, without smoke. Then add the smoke.


Bear

[Richtee]

Theroretically... you COULD place it on a wire rack and stand that above say..a heat duct/floor vent... watch the dog! Heck... one prolly could use a hair dryer

the point is..you do not want moisture on the meat surface, and the coagulation of protiens and sugars on the surface does that.

[butcher]

when I worked in the industry, this was all done in the smoker itself... 120 - 130F with the fan on for circulation for about 1.5hrs... if your smoker is outside and is getting some wind blowing through it, I'd just get that a go :)

[Kingudaroad]

Room temp with a fan on it will get it done in a couple of hours.

[TasunkaWitko]

hey, guys - thanks for the quick replies.

Since I have no way of regulating any heat as bear and butcher suggest (i'll be using an AMNPS set in my Little Chief or Weber 18" Kettle), I went with Rich's suggestion. The good news is that our vents are high up away from dog level, so it's sitting on a rack about 7 or so feet off the ground on top of the kitchen shelves -how's that for redneck?

I know folks often dust the Canadian bacon with garlic powder or rub, or something, while the pellicle is developing; since this is being made specifically as a component for a Swedish dish, I kept it simple, rolling the cured loin in a coarsley-ground black/white/green/pink peppercorn medley that should provide just the right Scandinavian touch!

I'll give it a couple hours, then fire up the apple pellets in the AMNPS, and see how it goes....

[Hoser]

Looking forward to seeing it Ron...mine is cured as of yesterday, but may not get smoked up until tomorrow.
We'll have to compare notes when we're done.