Ok Okie,
I thought it would be best to take it to the forum. This is a question I asked Okie about the white mayo looking stuff on top of the Salmon when I am finished somking it.
I am using a skinless filet from Sams'. I mix a brine of 1C Kosher Salt, 1C Dark brown sugar,1/3C lemon juice,1Tbls.garlic powder,1Tbls.onion powder,1Tbl.allspice,2tsp.white pepper. I let brine sit overnight in frig. The next morning I stir the brine real good to make sure it is dissolved good, rinse fish with clean water and soak in brine for 1 hr. Remove from brine and rinse several time with clean water, but on cheesecloth (cause there is now skin on it) and set in smoker for 1hr.(I have left it for as long as 2) with a fan on it. After the drying time I smoke for 1-1 1/2hr with 4 or 5 oz alder @ 190 deg. The taste is great, but the white mayo stuff (pellicle?)on it kinda looks bad and takes away from the overall appearance. Ok, what am I doing wrong or what is it im not doing.
(Previous Private Post to Okie)
I was wondering what the white mayo looking stuff is on top of the salmon when I smoke it. People ask me and I tell them it's the oils in the fish coming out. Why don't you really tell me what it is so I don't have to lie about it. Is there any way I can eliminate it or is it just cosmetic? I keep sending you things from my personal email cause I'm at work and for some reason the forum site mail won't work, must have something to do with the groupwise mail system. I saw where you posted some of our last conversation on the forum. I know I should really post it through the forum and I do when I'm home, so please forgive me, but I need to do it when I think about it or I'll forget it, I think?
Wish'n I Was In Houston
See ya Later
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Original Post
I do know that the one I let dry for 2hrs was completely dry, can you let it dry to long? The one's I let dry for one hr were a little more moist to the touch. But it never seem to make any difference after I smoked it, it still had that white mayo looking stuff on top,it seems to gather in the voids and deep cracks and looks a little like sour cream,I guess it's the pellicle, what ever that is? I guess what I need to know is "what controlls the Pellicle" , does it appear on everyone's or just mine, or is it just normal and I have to clean it off before I vacuum seal it or deliver it? 
Well ya'll let me know if anyone has had the same problems and if anyone knows how to fix it. I'm sure I'm not alone on this one and I know someone on this foum has the answer 
Thank's to everyone that is helping. I'm still upset I didn't get to go to Houston. 
If anyone has anything to add it will be welcome. Well back to the lab, come along Igore or is it Egore? 