Smoking Wood
Smokehouse, BBQ, and Sausage Fanatics
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What's New - Recently Added
Cooked Salami
The most recently added info to the Smoke House
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To make natural casings more pliable and easier to stuff,
put sodium phosphate in water you soak your casings in. Use same type of
phosphate you use in ham cure. It makes a big difference, Use approximately 3oz.
per gallon of water. For smoked sausages, add 1/2oz. of sodium erythbate to the
casing watter for better smoke color.
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Harley-Davidson of Ocean County
Events
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Smoking Woods
The right woods are essential for achieving the
best flavor.
| Hickory Wood
One of the most popular smoking woods, hickory adds a sweet smoke
flavor to everything. When in doubt, use hickory. |
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Cherry Wood
Cherry has a stronger flavor than the other woods and recommended for
hearty foods, such as beef. |
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| Apple Wood Apple Wood
is a favorite with pork. It has a mild flavor and is good with chicken, as
well. |
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Mesquite Wood Mesquite
is especially good with beef and other meats or poultry with a hearty
flavor which can stand up to mesquite's strong smoker flavor. Use a small
amount and gradually increase the amount until the desired flavor has been
reached. |
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