After brining or dry curing, give
the food a light rinse in cool
water and allow it to air dry for at least an hour, longer if you have the
time. You will notice a glossy look to the meat or fish when it is dry.
This is called the pellicle and its formation on the surface of your
meat is just what we want.
There, you doubted
the need for a page just to extol the merits of thoroughly
drying the food, but the difference is noticeable, so
it is well worth getting the message across. Plus
a new word, pellicle, with
which to impress your friends.
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