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#907667 - 09/27/14 11:24 PM Re: Room temp pellicle formation? [Re: dwatkins]
Eric Offline
River Nutrients

Registered: 03/08/99
Posts: 3513
Thanks for the kind words.

Speaking of paying, I'm in Top Foods doing groceries recently and in the seafood isle is a 2 lb. chunk of smoked king…….$40.00!!!

What a racket!

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#907693 - 09/28/14 11:01 AM Re: Room temp pellicle formation? [Re: Eric]
Hop_Spot Offline
Fry

Registered: 10/21/13
Posts: 29
Loc: Seattle
One more, for what its worth.

I have always had rapid pellicle formation at room temperature.

I use a dry pack method that removes a lot of moisture -
50%/50% rock salt and brown sugar + fair amount of lemon pepper

I roll damp filets in the mixture coating all exposed flesh, pack them - first row skin down, then flesh-to-flesh and skin-to-skin in a glass bowl. Depending on filet thickness (skin on), 4-6 hours on the counter, 6-10hr in the fridge for pack time, with a restack (top to bottom) at the 1/2 way mark. Liquid extraction is significant.

After "brine" , rinse, pat dry and rack. Pellicle forms in 30-60 min at room temp. I usually give it 1-2 hours.

I use a shake and bake little chief that is wrapped in 3/4" insulation and is pretty much set up for winter only smoking (40 degrees and lower) typically 12-18 hours, with three pans of apple mixed with alder for chips.
_________________________
If you lie to the fish checker, don't gripe about fisheries management - turns out, you are part of the problem.

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#907815 - 09/29/14 10:02 PM Re: Room temp pellicle formation? [Re: Hop_Spot]
GutZ Offline
The Original Boat Ho

Registered: 02/08/00
Posts: 2954
Loc: Bellevue
I brined with my usual recipe. I did let it air dry in the garage for 12+ hours. I also didn't smoke as long as usual so it is much softer. I think I prefer it a little drier. It certainly didn't stick to the racks. That alone is worth the time to air dry. I still have some white stuff. I guess that is from the temperature I smoke at.

Not nearly as beautiful as Eric's, but ...



_________________________
It's good to have friends
It's better to have friends with boats
***GutZ***

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#907830 - 09/30/14 12:14 AM Re: Room temp pellicle formation? [Re: GutZ]
buggy Offline
Smolt

Registered: 02/12/11
Posts: 94
I was originally just worried about bacteria formation doing such a prolonged room temp dry time. Guess I shouldn't worry about a 12 hour room temp dry?

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#907866 - 09/30/14 02:40 PM Re: Room temp pellicle formation? [Re: buggy]
fever Offline
Returning Adult

Registered: 04/07/06
Posts: 289
Loc: Bellingham, WA
Gutz - That looks good! The sliced fillet is a neat idea. Probably makes serving it a lot cleaner/appealing.

The yellow screen under the fish in the top photo. Is that silicone?

Thanks,

Mike

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#907883 - 09/30/14 04:16 PM Re: Room temp pellicle formation? [Re: fever]
GutZ Offline
The Original Boat Ho

Registered: 02/08/00
Posts: 2954
Loc: Bellevue
Thanks Fever.
I have cut to the skin for a long time. Seems to get brined better that way.

Drying screens

http://www.sportco.com/store/pc/Smokehouse-Big-Chief-Drying-Screens-914p43895.htm
_________________________
It's good to have friends
It's better to have friends with boats
***GutZ***

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#907885 - 09/30/14 04:46 PM Re: Room temp pellicle formation? [Re: GutZ]
goodtimesfishing Offline
Parr

Registered: 12/11/10
Posts: 51
I also put the cuts in the fillet and it works great! I also on occasion have skinned and cut into strips aprox 1 inch by 1 inch, this works real well, and you have no skin to dispose of while eating. One other thing, once you use the screens you will never go back....they work GREAT!!!

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#907897 - 09/30/14 07:50 PM Re: Room temp pellicle formation? [Re: Eric]
Direct-Drive Offline
ExtenZe Field Tester

Registered: 11/10/09
Posts: 8060
Loc: Vancouver, WA
Originally Posted By: Eric
Overnight wet brine in the fridge, quick rinse in the morning, pat dry w/paper towels, 2 hr air dry in the fridge and then a 4-7 hr hot smoke usually gets me close to this………..



Very nice lookin' sammin Eric !


Look Ma, deep red and no curd !
_________________________
NO STEP ON SNEK

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#916737 - 12/26/14 02:08 AM Re: Room temp pellicle formation? [Re: fish4brains]
eyeFISH Offline
Ornamental Rice Bowl

Registered: 11/24/03
Posts: 12766
Originally Posted By: fish4brains


I lol'd when I saw that you posted something about food safety... thumbs


Hey, all bacteria ain't bad.... ya know what I'm say'n?

_________________________
"Let every angler who loves to fish think what it would mean to him to find the fish were gone." (Zane Grey)

"If you don't kill them, they will spawn." (Carcassman)


The Keen Eye MD
Long Live the Kings!

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#1015571 - 10/12/19 08:42 PM Re: Room temp pellicle formation? [Re: eyeFISH]
fish4brains Offline
Dah Rivah Stinkah Pink Mastah

Registered: 08/23/06
Posts: 6866
Loc: zipper
Let's talk about 10 day poke, lol
_________________________
...
Propping up an obsolete fishing industry at the expense of sound fisheries management is irresponsible. -Sg



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#1015583 - 10/13/19 08:28 AM Re: Room temp pellicle formation? [Re: fish4brains]
fish4brains Offline
Dah Rivah Stinkah Pink Mastah

Registered: 08/23/06
Posts: 6866
Loc: zipper
batch that's smoking now was left in the garage on the smoker racks for 8 hours overnight, this morning I put a fan on it for 45 minutes then brought the rack in the house to "warm up" the product a bit before putting it in the smoker.
_________________________
...
Propping up an obsolete fishing industry at the expense of sound fisheries management is irresponsible. -Sg



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#1015584 - 10/13/19 08:31 AM Re: Room temp pellicle formation? [Re: buggy]
eyeFISH Offline
Ornamental Rice Bowl

Registered: 11/24/03
Posts: 12766
GENIUS....

YOU FOUND IT!

Like the video snippet says, without fermentation we'd all be living a life "un-cultured"

Right, fp?
_________________________
"Let every angler who loves to fish think what it would mean to him to find the fish were gone." (Zane Grey)

"If you don't kill them, they will spawn." (Carcassman)


The Keen Eye MD
Long Live the Kings!

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#1015589 - 10/13/19 08:44 AM Re: Room temp pellicle formation? [Re: buggy]
SpoonFed Offline
Three Time Spawner

Registered: 01/29/19
Posts: 1519
I usually will lightly rinse the dry brine from the fish, pat dry then put fish on a rack and use a small oscillating fan to help move the air around. It usually takes about 2hrs to get a nice pellicle to form at room temp.
I dont think it matters which route you go, as long as you can get that pellicle to form.
I got some I am tending to right now, about another 30 min and ready to pop in the smoker.

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#1015696 - 10/14/19 04:55 PM Re: Room temp pellicle formation? [Re: buggy]
Idaho Mike Offline
Carcass

Registered: 01/01/03
Posts: 2211
Loc: Post Falls Idaho
Been using TJ Nelson's recipe for years and I am still alive. I even dry it in the middle of the summer in my garage for 24 hours. Maybe I have been cheating death, but the fish sure turns out good. Biggest concern, keeping flies and other bugs off of it, also don't trust the occasional mouse that gets in the garage, but if I don't see it, no worries.
_________________________
"90% of Life is just showing up and doing the work". Tred Barta Sr.

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#1019407 - 12/31/19 11:10 PM Re: Room temp pellicle formation? [Re: eyeFISH]
eyeFISH Offline
Ornamental Rice Bowl

Registered: 11/24/03
Posts: 12766
Originally Posted By: eyeFISH


Like the video snippet says, without fermentation we'd all be living a life "un-cultured"


_________________________
"Let every angler who loves to fish think what it would mean to him to find the fish were gone." (Zane Grey)

"If you don't kill them, they will spawn." (Carcassman)


The Keen Eye MD
Long Live the Kings!

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