Wood condition for smoking
- Baconologist
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Today we had bacon and eggs for breakfast. I sliced and identified the mulberry and the hickory smoked bacon and we compared them with careful tasting. The conclusion is the hickory is better but mulberry is very acceptable. The cure and the period of smoking were reasonably the same.
Sometime in the future I will do the same with maple and oak.
I have my eye on some cherry wood and have some apple.
Sometime in the future I will do the same with maple and oak.
I have my eye on some cherry wood and have some apple.
Ross- tightwad home cook
- Baconologist
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Hi,
Contrary to popular believe I use Australian sawdust and wood chips straight from the mill. At least they are not treated or sprayed.
I have done so for the last 40 years. I have beech chips also from Germany and will use them on my next batch of csabai for comparison.
The darker hardwoods such as redgum are preferred here by some people but I can't tell the difference. It's the same with cheap or expensive plonk, it all tastes the same to me.
Regards,
Jan.
Contrary to popular believe I use Australian sawdust and wood chips straight from the mill. At least they are not treated or sprayed.
I have done so for the last 40 years. I have beech chips also from Germany and will use them on my next batch of csabai for comparison.
The darker hardwoods such as redgum are preferred here by some people but I can't tell the difference. It's the same with cheap or expensive plonk, it all tastes the same to me.
Regards,
Jan.
- Butterbean
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