just mixed up 5lb of meat for old fashion salami (hi-country mix) was wondering if there is a better wood to use then another when doing sausage/salami
x2 Im with Craig. use what you have. free apple, plumb, appricot, go for it.I would be willing to bet that if 10 SMFers were sitting at a table of of food smoked by 10 others..that not many could not say what was used to smoke those items.
I use local pecan and oak..it's free.
Use what ya have ... don't sweat the small stuff.
Craig
x3
pecan is great on sausage and if you can score some sassafras even better.