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Pharmer

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Pharmer
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  • Smoked fish pellicle formation?

    Looking to hot-smoke fish on the egg for the first time this weekend. I have a brine recipe courtesy of a friend and plan to loosely follow the instructions listed here:

    http://seafood.ucdavis.edu/pubs/smoking.htm

    My question, given that it appears difficult to maintain very low temperatures (i.e., the 90 F suggested in the above link for the first two hours of smoking), is: How do most people here ensure a proper pellicle formation before completing the smoking process at higher temperature?
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