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Tom Kurth
Chef's Apprentice Joined: 10 May 2015 Location: Alma, MO Status: Offline Points: 251 |
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Posted: 23 May 2015 at 14:45 |
What woods are typically used for smoking meat and sausage in the German tradition? I'm guessing beech and/or fruitwoods. I know one of my great-grandfathers (who was the first generation born in America)used cherry exclusively. Anther (also first generation), according to my father, would use "anything he found lying around."
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Tom Escape to Missouri |
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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I would guess you're right about the beech, Tom. Germany has managed its beech forests for several hundred years, and the wood is used for many things we'd not consider.
Plus I notice that Boar's Head is touting its beechwood smoked Black Forest Ham in that very manner. |
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But we hae meat and we can eat
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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Hickory and apple are my go-to woods for sausage, but my mind is always open to trying new ones.
I believe I would draw the line at something like mesquite though...a bit too strong in my opinion.
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Go ahead...play with your food!
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Tom Kurth
Chef's Apprentice Joined: 10 May 2015 Location: Alma, MO Status: Offline Points: 251 |
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Yeah, I don't care much for mesquite except for brisket. As I get older my stomach doesn't like heavy smoke at all, so I lean towards the lighter flavored woods--fruitwoods and maple. Rarely even use hickory any more.
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Tom Escape to Missouri |
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AK1
Master Chef Joined: 10 April 2012 Location: Ontario, Canada Status: Offline Points: 1081 |
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I've read that fir is also used.
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gonefishin
Master Chef Joined: 20 September 2012 Status: Offline Points: 1778 |
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When using stronger woods, such as mesquite, I wonder how many cooks are using similar amounts that they would with lighter woods. I think mesquite no doubt adds a unique flavor. Wood, in bbq'n is certainly a fuel, but it's also a primary ingredient adding to the flavor as well...I just don't think we always cook as it's a major ingredient. I would wonder what people would think of mesquite if they used less, much less when bbq smoking their foods.
When it comes to old world smoking processes, I'm ignorant! Beech definitely looks like it was/is used, along with pine and fir. But it seems some of these woods are only used in a cold smoking process, which would make sense. The woods are sometimes described as a sawdust/course mixture for the cold smoking and in the case of the Black Forest region hams, it's a process that takes days and days. Wish I could find more quality information on the subject!
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Enjoy The Food!
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drinks
Chef's Apprentice Joined: 19 September 2014 Location: male Status: Offline Points: 372 |
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In Texas, hickory and mesquite are the first choices, however,pecan, white and black oaks, pear and apple , plum and cherry have all been used, the amount and length of smoke is a matter of individual taste.
I do not know anyone who has used a conifer twice. |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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From BriCan, who makes an smokes a lot of Black Forest bacon:
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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More on the use of softwoods from BriCan:
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drinks
Chef's Apprentice Joined: 19 September 2014 Location: male Status: Offline Points: 372 |
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Interesting, I did try loblolly pine, tasted about the same as basting with turpentine.
The soft woods available here are juniper and pine. |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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The trick, I think, is good airflow and remembering that less is more. I made some bacon that was smoked with a couple of woods, plus a few juniper berries. They did add a deepness to the smoke that worked well, but I'd not want to over-do it.
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