The Culinary Aspects of Smoking
To smoke foods, all that is needed is a container for the smoke, a source for the smoke and a food item to smoke. That's it!
Ideally, meat is best smoked with a temperature range of 180-250F. Always remember to bring the internal temperature of the meat to the minimal recommended internal temperature (as recommended by the USDA Food and Safety Inspection Service) in order to ensure it is safe for consumption (veal, lamb and beef to 145-170F, pork to 160-170F,whole chicken and turkey to 180F and chicken pieces to 170F).
When you smoke a piece of meat, the key is to smoke slowly in order for the meat to absorb the flavor of the smoke vapor and tenderize the proteins. For instance, using SmokinLicious® Gourmet Wild Cherry Wood Products will give off a slightly sweet, mild flavor that is particularly good with all types of meat as well as desserts.
The same is true for SmokinLicious® Gourmet Sugar Maple Wood Products that also provides a sweet, smooth flavoring, perfect for beef, poultry, pork, game, vegetables, and desserts.
SmokinLicious® Gourmet Red or White Oak Wood Products are an excellent wood choice for red meats and game, as Oak is considered one of the most versatile of the hard woods. Oak woods produce a lot of smoke that penetrates deep into red meats. This is a perfect choice for the hunter who brings home the latest trophy.
Looking for a more subtle smoke flavor, then try SmokinLicious® Gourmet Ash Wood Products. Although a faster burning hardwood, Ash is mellow and subtle in flavoring making it ideal for fish and white meats.
SmokinLicious® Gourmet Northern Hickory Wood Products is generally the Pignut Sweet variety. This medium intensity,is one of the most popular woods in smoking today and works with all meats.
SmokinLicious® Gourmet Beech Wood Products is the American variety of Beech. Part of the White Oak family of hardwoods, this medium intensity wood works well with beef, game, pork, and ocean fish.
And finally, SmokinLicious® Gourmet Alder (Birch) Wood Products is the delicate and mildly sweet hardwood that is a favorite for fish.
TIP: A little goes a long way. Remember to start with small quantities and add wood as needed.
|Your source for Barbecue Wood,
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110 North 2nd Street Olean, New York, USA 14760
Smoke Line Number: 1-800-941-5054 Fax Number: 1-716-372-0439