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post #21 of 23
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Smoking conditions in Sweden

I’m sure glad you’re interested in the smoking conditions in Sweden. There are differences, e.g. to cure bacon we don’t have things like Tender quick and Instacure #1. Instead we use Natriumnitrate or “salpeter” mixed with Natriumchlorid and brown sugar. In the brine I used for my test of bacon I also added black pepper and garlic. The smoke language is also new to me, it took me a while to figure out what a “butt” or “lump charcoal” is. I think I’ve figured out the most of it by now. Fire it up, you asked me what kind of meat is available at the local grocery store. I guess it’s about the same as you have. Things like butts and briskets are not common in the store, so I think I’ll have to ask for it at the butcher shop. Ribs as baby backs and spare ribs are common. Everything used for barbeque is common, and I guess its all smoke able. One thing I haven’t been able to find is Hickory. The only way I can find it is if I bye some hammer shafts, and I guess that would be an expensive smoke. A couple of weeks ago I asked my brother in law who is a hunter if he could get me some venison. The week after he gave me a roe buck. It’s about 30 pounds of meat I have to figure out what to do with. Any suggestions icon_question.gificon_question.gif
post #22 of 23
Red oaks have hearty smoke flavor-not hickory but robust.Pecan is a cousin of hickory- just much lighter wood smoke and a favorite of many for lighter smoke flavor.
post #23 of 23
Welcome from Pittsburgh, PA
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