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Hay Smoking

post #1 of 5
Thread Starter 
Has anyone tried smoking pork with hay? If so, how did it turn out? I'm going to try and talk my Father into breaking out the smoker next weekend. I love the smell of hay, so I am hoping it will taste as good as I imagine.
post #2 of 5

Did you ever smell burning hay?


Dont think I want my meat smoked that way.

post #3 of 5
Thread Starter 
I've never smelled burning hay. I thought I heard of high end chefs using hay, hence my inquiry.
post #4 of 5
I would start with a small clump for about a 10 minute smoke on the first run.... The powerful aroma from hay burning/smoldering has to be more powerful than mesquite.... I've seen chefs use hay smoke... can't understand that deal... May be good.... Just sayin'....
post #5 of 5

Hello.  There does seem to be some chefs using it.  I don't think it would be for me.  You can't just go to the barn and grab some hay and start cooking.  You MUST be absolutely sure what it is you are using.  Has it had ANY chemicals on it?  Whether on purpose or COULD it have accidently got chemicals on it say as a result of the wind carrying spray from another crop.  Insecticide, chemical fertiliser, ANY chemicals, and is that chemical fit for human consumption?  I guess the same could be asked of smoking wood but hay is a one season crop.  Any chemical on it would be "fresh" so to speak.  When feeding horses and show cattle you get better results using fertilised ( manure ) hay than with unfertilised hay.  Just a word of caution.  Keep Smokin!


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