I've started working on a pork butt bacon recipe using posts in the forum about the high mountain cure recipe and resources from the net. I've also looked at the good eats episode about making bacon at home using a cure of salt and brown sugar.
One thing that puzzles me is the reference in several recipes to letting the pork sit in front of a fan for an hour or so after the curing process to form something called a "pellicle." What is a pellicle? What does it look like, as compared to the meat when you remove it from the curing brine? What purpose does the pellicle serve in the preparation, smoking or enjoyment of the pork butt bacon?
I'm just about to start on a recipe, so I have at least 10-12 days to find out before the cure is done! --SOS
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