Air dried and ready for smoker! When drying salmon for smoking, the tacky texture that forms on the surface is called a pellicle. This tacky layer is made up of proteins that rise to the surface of the fish during the drying process, especially after brining or curing. The pellicle is crucial for smoking because it provides a surface for the smoke to adhere to, which helps the salmon absorb the smoky flavor and develop a richer color. Additionally, the pellicle helps seal in moisture and prevent
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