I have always been told using pine to smoke is bad can anyone tell me why? when there is an over abundance of the stuff and also so many variations of pine.
Smoking with twigs and pine cones is not the same as cooking with pine wood as a primary fuel source or as a chunks for smoke only. And, if I am remembering correctly, the smoke is not applied for the whole time the ham is in the heat. From what I have read from those who have eaten Black Forest ham it is a taste that is "unique" that they won't have again.Folks get all worked-up over here when pine smoke is mentioned, but in Europe it's used to smoke things like Black Forest ham, etc.
"Schwarzwälder Schinken (Black Forest Ham)
A raw ham, taken from the back side of the pig. It is salted, then smoked over pine sticks and pine cones. From this, it gets its unique aroma and dark outer color. After being smoked, it is dried for an additional 3 weeks."
http://www.germanfoodguide.com/wurstdetail.cfm?wurst_number=17
~Martin
The point is, it's used for smoking meat.
I've seen some pretty resinous pine cones and sticks, often much more resinous than just pine wood!
Smoke generation isn't limited to swigs and cones, pine or fir sawdust is also used as well as green boughs of pine or fir.
Here's a video of smoking BF ham with pine or fur sawdust and green boughs.
~Martin
The technique for curing Black Forest Ham is not the same as someone using pine to smoke cheese or trout or bacon or anything else you can name.
The technique for curing Black Forest Ham is not the same as someone using pine to smoke cheese or trout or bacon or anything else you can name. I am willing to bet that if you try to smoke any of those things I have mentioned with pine they will end up tasting, for lack of a better expression, like piney crap. Pine is not an acceptable smoking wood IMHO, Black Forest Ham notwithstanding.
It is a point needing to be made, in contrast to the assertion that it is used to smoke Black Forest Ham so it is good to smoke other things that your posts imply.Really???
You don't say!!!!
What a ground breaking conclusion!!!!
In response to the OP's question:
"I have always been told using pine to smoke is bad can anyone tell me why? when there is an over abundance of the stuff and also so many variations of pine."
I made the point that PINE is in fact used to smoke meat, in spite of what countless people have said!!!!
It is what it is!!!!
You can move the goal post all you want!!!!!!!
Have fun!!!!!!
~Martin
I have had black forest ham many times and think it is fantastic. Don't know anyone who would turn it down after tasting. People are building sammiches w/ BF ham all over the US.Smoking with twigs and pine cones is not the same as cooking with pine wood as a primary fuel source or as a chunks for smoke only. And, if I am remembering correctly, the smoke is not applied for the whole time the ham is in the heat. From what I have read from those who have eaten Black Forest ham it is a taste that is "unique" that they won't have again.
It is a point needing to be made, in contrast to the assertion that it is used to smoke Black Forest Ham so it is good to smoke other things that your posts imply.
If you really think that pine is a suitable smoking wood, prove it by smoking something other than Black Forest Ham with it and post your results. I'm willing to bet that it ends up tasting like piney crap.