pel·li·cle (pel-i-kel), n.:
A thin skin or film, such as an organic membrane or liquid film.
So, here's the top view after we completed a crucial step. Today, on day five, I pulled out all of the proto-bacon pieces and washed them. At this stage, though I realize we're several days away, I'd really like to eat one of these. Cures #1 (peppery mix and salt) and #2 (garlic, peppery mix, salt, and sugar) smell absolutely heavenly. Cure #3 (brown sugar and salt), well, smells good, too, but by comparison #1 and #2 are just amazing.
After pulling these out, I put them back in their dish on the improvised drying rack and pop the whole thing back into the fridge. Why? Because the bacon needs to form a pellicle.
The pellicle, a thin film that forms on the bacon as the cure pulls proteins out of the meat and then interacts with the air, is a necessary component of the smoking process. It creates the optimal conditions for smoke to flavor the meat.
So, in 24 hours we'll be smoking! Check back for updates -- and, of course, we'll need some samplers as well.
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