Does anyone tried using pear wood for smoking sausages?
I have a pile of pear wood in the backyard and was wondering if I could use it, if I run out of oak wood?
Thanks!
the chorizo kid wrote:i think the results for oak and fruit wood [pear, apple] are diffferent. i don't remember seeing oak smoked bacon, but apple smoked is popular here in the midwest. i used pear for bacon, and it was superb, every bit as good as the made to be eaten raw [which i do all the time] hungarian bacon from bendes in chicago. it depends on the flavor/color you are looking for. why not try separate batches using both kinds of woods.
JLPicard wrote:Pear and Apple I really can't tell the difference between the two.
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