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Author
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Topic: Smokin'
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Tim Behle
Administrator MacNeal Sector
Member # 209
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posted April 11, 2007 04:42 PM
What kind of Hickory works better for smoking beef, green or dried?
Anyone ever had good luck with sassafras?
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Personally, I carry a gun because I'm too young to die and too old to take
an ass kickin'.
Posts: 3160 | From: Five Miles East of Vic, AZ | Registered: Jun 2003
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Lonny
PANTS ON THE GROUND
Member # 19
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posted April 11, 2007 05:37 PM
Tim, I prefer dried hickory myself. There are times when I soak the dried hickory in water before smoking though. The very few times I've tried green wood I thought the smoke taste was a bit strong, possibly from the sap still in the wood?
Never tried sassafras.
Posts: 1213 | From: Lewiston, Idaho USA | Registered: Jan 2003
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JD
HONORARY OKIE .... and Tim's at fault!
Member # 768
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posted April 11, 2007 07:44 PM
Dried is best IMO, no sassafras but I am somewhat partial to cherry wood for deer meat, I used it on some buffalo & it was good also. mmmmmm you got me to thinking about that deer meat in the freezer.
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Jason
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What do Obama & TA17Rem have in common........both are clueless asshats!!!
Posts: 1456 | From: NE. | Registered: Dec 2005
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Leonard
HMFIC
Member # 2
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posted April 11, 2007 07:55 PM
JD, do they ever call "deer meat" venison, back east, in NE?
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EL BEE Knows It All and Done It All.
Don't piss me off!
Posts: 32644 | From: Upland, CA | Registered: Jan 2003
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Kelly Jackson
SECOND PLACE/GARTH BROOKS LOOK-A-LIKE CONTEST
Member # 977
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posted April 11, 2007 08:00 PM
Man, I thought this was going to be about cigars...........use a mix of dry and green mesquite. It is the best around here for sure, plus if you use enough you can get a clear shot at some coyotes.
Posts: 997 | From: Comanche OK | Registered: Oct 2006
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Norm
Knows what it's all about
Member # 240
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posted April 11, 2007 08:50 PM
Tim, your dried hickory soaked in water would be best.... if you are using chips....
If you are using hickory wood as the base of your fire forget about the water...
The key is being able to control the temp so that the meat is able to absorb the smoke prior to getting cooked...
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Carpe Diem
Posts: 778 | From: Phx AZ | Registered: Oct 2003
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Steve Craig
Lacks Opposable Thumbs/what's up with that?
Member # 12
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posted April 12, 2007 07:30 AM
Hickory, then add a little sassafras, and finaly some apple.
Our ole buddy Wendt just sent me some real good sassafras root yesterday.
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Yes, we did produce a near-perfect republic. But will they keep it? Or will they, in the enjoyment of plenty, lose the memory of freedom? Material abundance without character is the path of destruction. - Thomas Jefferson
Posts: 442 | From: Cottonwood,Az, USA | Registered: Jan 2003
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blakyote
Knows what it's all about
Member # 1064
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posted April 12, 2007 09:15 AM
Green cherrywood here.
Posts: 36 | From: N.WI | Registered: Dec 2006
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Leonard
HMFIC
Member # 2
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posted April 12, 2007 12:50 PM
I'm trying to think if I have ever had cold smoked cured beef? Sausages, fish, turkey, pork, wild game, but I don't think I ever tried beef? Jerky gets my vote.
Good hunting. LB
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EL BEE Knows It All and Done It All.
Don't piss me off!
Posts: 32644 | From: Upland, CA | Registered: Jan 2003
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JD
HONORARY OKIE .... and Tim's at fault!
Member # 768
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posted April 12, 2007 08:28 PM
quote:
JD, do they ever call "deer meat" venison, back east, in NE?
Nah, out "east" we just call it what it is, no fancy schmancy names like venison. ![[Smile]](smile.gif)
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Jason
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What do Obama & TA17Rem have in common........both are clueless asshats!!!
Posts: 1456 | From: NE. | Registered: Dec 2005
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