Pellicle Formation in cold weather

[DaveOmak]

Morning folks.... It's 21 degrees and 85% relative humidity.... I'm trying to get this bacon smoked today soooooo...... Out comes the heater to dry the surface of the belly slabs and form a good pellicle......

What tricks does everyone else use ???

Dave

[Fishawn]

I use a fan on fish. Never tried bacon.

[someAZdude]

21 degrees and 85% humidity? Where do you live? Uhm I just put mine in the fridge for a while. Tried the fan in the fridge but the flow jacked up my cooler fan (froze ice on it). Now I don't worry too much about it and it always turns out fine. If I have time. It sits in the fridge overnight. If I don't then it sits only for a short time and then into the smoker.

Nice bellies BTW. Gonna be some tasty bacon. What wood are you using to smoke with?

[curious aardvark]

never seriosuly bothered with pellicle for bacon. The smoke travelling over the bacon will dry the surface out and form a pellicle so no big deal whether it's got one before or not.
after 14 hours smoke, it's all good

If you're determined to beat yourself over the head about it though - just leave the bacon uncovered in the fridge for a few hours - that'll dry it out fine

[mulepackin]

You can do this in the house, on some racks in the kitchen or some such. The humidity might be an issue still, a fan blowing on them might not be a bad idea.

[DaveOmak]

21 degrees and 85% humidity? Where do you live? Uhm I just put mine in the fridge for a while. Tried the fan in the fridge but the flow jacked up my cooler fan (froze ice on it). Now I don't worry too much about it and it always turns out fine. If I have time. It sits in the fridge overnight. If I don't then it sits only for a short time and then into the smoker.

Nice bellies BTW. Gonna be some tasty bacon. What wood are you using to smoke with?

++++++++++++
Dude, morning... Live in North Central Washington... Omak... I'm using Pitmaster's Choice Pellets from Todd...

I have found a fridge doesn't allow for a really good pellicle to form... With the heater, the smoker runs about 65 deg. and the fan forms a great pellicle after about 2 hours... That's one belly trimmed and cut into thirds... The trimmings were made into Chinese BBQ Pork...

Dave

[Bearcarver]

I never put smoke on a Belly before the pellicle is formed!!

I put it on my smoking racks uncovered, in my meat fridge, over night. Then if it still isn't formed good, I put it in the smoker at about 120*-130*, without smoke, until it has a good pellicle (maybe about an hour). Then I add the smoke.


Bear

[DanMcG]

I do the uncovered in the frig trick, and if that doesn't work I'll hang it in kitchen with a small fan on it. By the time it gets to room temperature it should be good to go.

[Richtee]

The pellicle is mor a function of humidity and airflow...rather than heat. An air conditioned room with good airflow would be ideal for this. The "pellicle" is actually a layer of proteins that are squeezed out by the salt/cure process. The end of them typically, as much of the protien contaning liquid has already been drawn out and poured off at the end of the cure.

[Charcuteryan]

21 degrees, already?! I would just move!

[Bearcarver]

21 degrees, already?! I would just move!

Even we only got down to 33* so far!!!


Bear

[Bearcarver]

The pellicle is mor a function of humidity and airflow...rather than heat. An air conditioned room with good airflow would be ideal for this. The "pellicle" is actually a layer of proteins that are squeezed out by the salt/cure process. The end of them typically, as much of the protien contaning liquid has already been drawn out and poured off at the end of the cure.

Exactly----The slight heat I put on is just enough to dry the surface, by removing the humidity from my MES. I can't use a fan because of bugs & varmints on the outside, and a cat on the inside.
If I didn't have a smoker that can run that low, I'd have to lock Smokey in another room, while I ran a fan over the meat. Mrs Bear wouldn't like me locking the Kitty up!!
He's my favorite little Buddy Too!!


Bear

[DaveOmak]

Bacon came out pretty tasty..... I got some Maple Sugar Cure from my butcher.... First batch was a dry rub and cold smoked over 6 days at 6 hrs/day... Too much smoke for Bride... So this was brined and was cold smoked for 4 hrs at 68 degrees...... PERFCT she says.... That's good news.....
First chance to try my new slicer on Belly Bacon.... Works very well..

[Fishawn]

Looks Great!

[dsgarner06]

mmmmmm... Bacon!