wood for sausage (salami)

Discussion in 'Sausage' started by ldrus, Dec 30, 2011.

  1. ldrus

    ldrus Smoking Fanatic OTBS Member

    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
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I use hickory for just about everything, but I'm sure our resident sausage guru's will have a better answer.
     
  3. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    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
     
  4. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    x2 Im with Craig. use what you have. free apple, plumb, appricot, go for it.
     
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Good point Craig! I just like the smell of hickory coming out of the smoker.
     
  6. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    I personally like cherry or apple for most ofmy smokes.
     
  7. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member

    x3

    pecan is great on sausage and if you can score some sassafras even better.
     
  8. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member


    ditto
     
  9. luke71

    luke71 Newbie

    Nepas is 100% correct,but lately i've started using straight birch wood no bark and it seems to add a real interesting taste that people seem to love.Living in alberta Canada we have an abundance of birch here.
     
  10. africanmeat

    africanmeat Master of the Pit OTBS Member

    I love cherry or any fruit wood .
     

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