- 251 Posts. Joined 3/2013
- Location: Palmer AK
- Points: 30
- Select All Posts By This User
Take off the bark. Birch is very similar to maple smoke.. But do not use the bark at all it has wicked oils in it. Actually you can pack a can with birch bark and heat it up to extract the oil. The oil was used in tanning leather back in the day.
Being of a Lithuanian background, I'm trying to track down whether they smoke with birch. So far I've found this, which still doesn't answer the question.
Smoking is the final step in the production of sausages, and traditionally it occurs in a curing chamber filled with a smoke of a hardwood. Smoking is in fact saturation of meat with ingredients of a wood smoke. Due to high temperature substantial amount of water is removed from meat. Smoked meat changes its color, taste and smell. A crust is formed on the surface and this dry cover prolongs inner meat juiciness. During the process meat protein structure is changed in a way similar to cooking. In consequence smoked and dried meat is suitable for consumption without any further processing.