One of the things that people often overlook when it is smoking, meat and sausage to start is like the taste of the final product due to the type of wood used to produce smoke. Can a major factor.
The taste and odor properties of wood smoke produced by the quantity and nature of certain sugars, proteins and phenolic compounds, which burned in the type of wood determined. Different species have different levels and combinationsproduce these molecules to different flavors and distinctive.
It is important for us in what to expect if you only want to deal with the flavors we can.
Species are not typically classified as non-production is a strong flavor of the smoke or light.
Type tasting smoke Strong --
- Hickory is probably the most popular wood for smoking. It was quite strong (), almost sharply, to respect the taste to not smoke with her. Hickory is very good withBeef and lamb, because of the assertive flavor of the meat.
- Mesquite is a kind of strong tastes of wood, and will be used for the grill. Once again, it can also be good for sausages, smoked meat flavor as strong as the lamb, beef and game, if you do not pay attention to.
- Smoke from Acacia is a little bit, "as mesquite flavor, but not so strong.
- Oak emits smoke strong, but sweet. This is a good use of tobacco, while timber and works well with most meats, including poultryand pork.
- Black walnuts and English walnuts are a strong smell of smoke. Be used alone, they can be lively, it is generally preferable to use the mixture with a kind of light smoke.
Milder tasting type of smoke
- Maple has a special taste of the sweet smoke that works well with lighter meats like pork and poultry.
- Ash is a wood that burns quickly with smoke lightly seasoned. Shavings and sawdust Ash must be well soaked before use, the smokersProduction of sufficient amounts of smoke.
- The birch is very similar to the taste of maple and is another good all the money in meat and sausage to smoke.
- Alder is a type of very abundant in the Pacific Northwest. The smoke used to smoke is light and tasty and was the traditional wood for the salmon. This is a good general purpose wood for smoking almost every kind of meat.
- Pekan has a distinctive flavor of hickory nuts and walnut wood than others, but is much milder. This is a good choice forwhite meats such as poultry.
Fruit Bretton
- All fruit trees in their taste of wood smoke, which is usually similar to light and slightly sweet. Fruitwood is almost always a good choice for smokers. Some types of better quality and more frequent use is Apple
- Cherry
- Apricot
- Peach
- Pera
- Plum
To prevent species
- There are certainly some kind of timber to avoid too many, because there may be a resin or turpentine, as the taste of your flesh. Almost allSpecies of conifers, and include, but are not limited to: Pine
- Ash
- Cedar
- Cyprus
- They are even less than pounds with: Sassafras
- Sycamore
- Elm
- Eucalyptus
Reflect the type of wood you will use before starting the actual process of smoking, and the results are much more predictable and reproducible.
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