Christmas Tree, oh Christmas tree

So I was thinking of doing a riff on hay smoked fowl that I've seen a lot of people doing recently. Considering the time of year, I thought it might not be a bad idea to try smoking some proteins with said Fir tree branches. I've used fir essences before for sauces, but never attempted this. If anyone has any thoughts or experiences to share, they would be greatly appreciated.

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Comments

Chris_Young_80640

Fir smoke can give you a pretty resinous aroma that isn't always pleasant (although I like it). Lapsang tea is smoked this way, over a pinewood fire.

DiggingDogFarm_65362

Black Forest ham is cold smoked with fir.

It's some pretty acrid smoke, IMHO, and definitely requires some aging time to mellow.

Smoking starts in the following video at about 2:40.......

http://www.youtube.com/watch?v=tiHeHrwgofk

Coburger Bratwurst is another evergreen flavored meat....grilled over pine cones.

Manfred_18311

Black

forest ham at its best, Had a friend of mine sending me last year a package of smoked

BF ham and along with it she send a bottle of Black Forest Cherry “Water”

40%vol. Goes very well together and both

did not last long.

If use fir

or any other evergreen make sure it is from young branches and of the present

year. They contain way lesser turpentine (Ether-Carbon acid and ester turpentine)

which can cause the bitter taste. In any case 3 weeks rest/aging (low humidity and

temperature) should be mandatory.

In the video they use fir wood chips to the

most extend and fir-spruce-juniper branches. Juniper

smoked ham is the best and of course the most expensive one.

I usually cut

off 5mm -8mm from the outer layer as it is to dry and reflects the smoking

material way to intense.

davidattala

Thanks for all the great input.