best wood for smoking venison pepperoni?
highlands hunter
My wife and I bought a meat grinder last year and started making our
own venison sausage. I'd highly recommend this as it pays for itself
very quickly if you have the time or interest - let me know if you'd
like pointers on our success (and failures).
We recently bought a smoker and would like to try our luck at making
pepperoni. Can someone recommend what type of wood would be best for
smoking venison pepperoni?
Thanks in advance for your help!
Scott
Advocate54
news:b78fbbc7-1a50-4599...@w28g2000hsf.googlegroups.com...
and maple are two of my favorites; if I lived further south, hickory would
be at the top of my list.
Are you using a store bought pepperoni kit? If not, I hope you add nitrates
to the mixture.
Larry Caldwell
@w28g2000hsf.googlegroups.com>, highland...@ROGERS.COM (highlands
hunter) says...
Whatever is available in your area. Fruit wood is great. I like to
smoke with apple. Remove the bark to eliminate the bitter flavor.
Other woods that are popular with smokers are hickory and mesquite. I
love the flavor of mesquite, though it doesn't grow within 1000 miles of
my house. Alder makes a very sweet, mild smoke. I don't know how it
would go with pepperoni, but it tastes great with salmon.
--
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Dave
<highland...@ROGERS.COM> wrote:
>Hi again,
>We recently bought a smoker and would like to try our luck at making
>pepperoni. Can someone recommend what type of wood would be best for
>smoking venison pepperoni?
>
>Thanks in advance for your help!
>
>Scott
Hickory is my preference hands down. A word of caution if you decide to use
mesquite: Make sure the wood has seasoned for at least 5 months (but not
more than 2 years) after cutting down. Green mesquite "will produce a bitter
taste in the pit for years that cannot be sandblasted out". Quote from
David Klose, maker of some of the best pits. http://www.bbqpits.com/bbqwoods.htm
Rick
news:b78fbbc7-1a50-4599...@w28g2000hsf.googlegroups.com...
Personally I would say Hickory first and then Applewood.. But those are
personal choices of taste by me and my wife
Take care,
Rick
Sysop of the Native Spirit Bbs
telnet://native1.synchro.net
mark & kelly moberly
Steve Calvin
>
>> Hi again,
>>
>> My wife and I bought a meat grinder last year and started making our
>> own venison sausage. I'd highly recommend this as it pays for itself
>> very quickly if you have the time or interest - let me know if you'd
>> like pointers on our success (and failures).
>>
>> We recently bought a smoker and would like to try our luck at making
>> pepperoni. Can someone recommend what type of wood would be best for
>> smoking venison pepperoni?
>>
>> Thanks in advance for your help!
>>
>> Scott
I'd use hickory personally. Apple may work well too. I
would strongly advise against mesquite. It's a very
overpowering taste. But it has proved to be a marketing boon
for the Texans to get rid of the crud to the "Yankees". No
one I know in Texas actually uses mesquite.
If you're interesting in smoking, I'd suggest that you check
out alt.food.barbecue All kinds of folks there into
smoking and none (that I know of) recommend mesquite.
There's everyone there from novices to professionals.
Chris Barnes
> I'd use hickory personally. Apple may work well too. I
> would strongly advise against mesquite. It's a very
> overpowering taste. But it has proved to be a marketing boon
> for the Texans to get rid of the crud to the "Yankees". No
> one I know in Texas actually uses mesquite.
You better check again. ;-)
*Everyone* I know uses it (the "everyone" being all folks here in Texas
- including myself).
Personally, I wouldn't use anything else.
--
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Steve Calvin
> Steve Calvin wrote:
>> I'd use hickory personally. Apple may work well too. I would strongly
>> advise against mesquite. It's a very overpowering taste. But it has
>> proved to be a marketing boon for the Texans to get rid of the crud to
>> the "Yankees". No one I know in Texas actually uses mesquite.
>
> You better check again. ;-)
>
> *Everyone* I know uses it (the "everyone" being all folks here in Texas
> - including myself).
>
>
> Personally, I wouldn't use anything else.
>
>
From my experience, you are in the minority. It's a horrid
taste from my experience compared to other woods. Both
novice and professional people who do barbecue tend to agree.
Ask about mesquite on alt.food.barbecue, but have your flame
retardant suit on. ;-)
Bottom line, you like it, use it.
Sam A. Kersh
I'll cook with mesquite and smoke with oak.
Sam A. Kersh
NRA Patron Member
L.E.A.A. Life member
TSRA Life Member
GOA, JPFO
http://www.flash.net/~csmkersh
================================================
"The pure and simple truth is rarely pure and never
simple."
Oscar Wilde
Rodney Long
>> Bottom line, you like it, use it.
>
> I'll cook with mesquite and smoke with oak.
I smoke mainly with pecan,, if you have not tried this wood, you are
really missing something.
Every Thanksgiving, and Christmas I pecan smoke a turkey, even the bones
are totally plucked clean at the family gatherings on those holidays,,
there is nothing left. I have used hickory in the past, it was liked OK,
but never picked clean. I have also used it on many other meats, venison
cooked with it is also preferred over any other wood.
I have a couple of pecan tress that are always loosing limbs, so I have
an unlimited supply of the wood.
--
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Chuck
I smoke with nothing but mesquite as well. It provides an excellent
flavor with all meats. Of course, I am also a Texan! I'm hard pressed
to find apple wood around here but I can get all the mesquite I want to
burn.
Chuck
jadel
wrote:
Maple, hickory or alder.
Use mesquite only if you like the taste of creosote.
J. Del Col
celtex
news:e1dbef4c-97a6-4427...@s19g2000prg.googlegroups.com...
Maple, hickory or alder.
J. Del Col
I have never thought of creosote when I used mesquite. It is only slightly
harsher than hickory. Your taste buds are tuned up different than mine.
Jim