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wood for sausage (salami)

post #1 of 10
Thread Starter 

just mixed up 5lb of meat for old fashion salami (hi-country mix)  was wondering if there is a better wood to use  then another when doing sausage/salami

post #2 of 10

I use hickory for just about everything, but I'm sure our resident sausage guru's will have a better answer.

post #3 of 10

I would be willing to bet that if 10 SMFers were sitting at a table of of food smoked by 10 others..that not many could not say what was used to smoke those items.

 

I use local pecan and oak..it's free.

 

Use what ya have ... don't sweat the small stuff.

 

  Craig

post #4 of 10



 

Quote:
Originally Posted by fpnmf View Post

I would be willing to bet that if 10 SMFers were sitting at a table of of food smoked by 10 others..that not many could not say what was used to smoke those items.

 

I use local pecan and oak..it's free.

 

Use what ya have ... don't sweat the small stuff.

 

  Craig



x2 Im with Craig. use what you have. free apple, plumb, appricot, go for it.

 

post #5 of 10

Good point Craig! I just like the smell of hickory coming out of the smoker.

post #6 of 10

icon_cool.gif

I personally like cherry or apple for most ofmy smokes.

post #7 of 10

x3

 

pecan is great on sausage and if you can score some sassafras even better.

post #8 of 10
Quote:
Originally Posted by nepas View Post

x3

 

pecan is great on sausage and if you can score some sassafras even better.



ditto

post #9 of 10

Nepas is 100% correct,but lately i've started using straight birch wood no bark and it seems to add a real interesting taste that people seem to love.Living in alberta Canada we have an abundance of birch here.

post #10 of 10

I love cherry or any fruit wood .

 

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