WOOD SMOKE FLAVOR CHART RECIPES

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SMOKED VENISON JERKY | MEATEATER COOK



Smoked Venison Jerky | MeatEater Cook image

This savory jerky recipe includes garlic and black pepper to complement the wood-smoked flavors. I prefer to use tender roasts from the hindquarter (like eye of round or top sirloin), but any large hunk of red meat will do. These pieces should be sliced across the grain and marinated for two days to...

Provided by Danielle Prewett

Yield 2 1/2 - 3 pounds

Number Of Ingredients 12

2 1/2 – 3 lb. venison roast
1 cup soy sauce
1/2 tsp. Prague powder #1
3 tbsp. brown sugar
1 tbsp. black pepper
2 cloves of garlic, smashed or minced
2 tbsp. red wine vinegar
1/2 tbsp. dried rosemary leaves
1/2 cup water

Steps:

  • Slice the meat against the grain between 1/8-inch and 1/4-inch thick. This is easier to do when the meat is chilled in the freezer for an hour or hasn’t fully defrosted. Place all the sliced meat in a large, resealable bag.
  • If you have a mortar and pestle, smash the garlic cloves until you reach a rough paste. Mix the garlic with the water, soy sauce, pink curing salt (Prague powder #1), red wine vinegar, black pepper, and sugar until well blended.
  • Pour the liquids into the bag with the meat and mix to coat each piece on both sides. Marinate in the fridge for at least 12 hours and up to two days, tossing and mixing the bag periodically.
  • Prepare a smoker according to manufacturer’s settings using your choice of wood. Pre-heat to 160 degrees.
  • Remove the meat from the marinade and squeeze off excess liquid. Lay each piece of meat on a metal grid or pizza screen. If you have the time and space, let the pieces air-dry for a few hours in the refrigerator so it will absorb more smoke.
  • Smoke the venison for 3 to 4 hours. It should be fully dry but still pliable. If your smoker cannot get below 180 degrees, you can opt to smoke for 1 hour to impart flavor, then switch to a traditional dehydrator set at 145 to finish. This will prevent the jerky from becoming bitter or too brittle.
  • Once completely cool, store in an airtight bag for 1 to 2 months. The jerky can also be refrigerated for 3 to 6 months or frozen for a year.
  • Note: Pink curing salt (also known as Prague Powder #1) is a blend of sodium chloride (table salt) and sodium nitrite. It is used to prevent the growth of botulism bacteria, impart the savory flavors of cured meat, and give it a pink color when smoked. Although it isn’t required, I recommend it if you’re storing the meat for more than a few weeks. Do not use more than a teaspoon per 5 pounds of meat.

SMOKING WOOD CHART - BEST FLAVOR FOR YOUR MEAT (2021)
Apr 24, 2020 · Smoke flavors – What wood should not be used for smoking. Smoking with wood gives a strong sweet flavor, but some wood types like hickory, mesquite, pork are considered a little poisonous and will probably ruin your meal, so it is better to avoid the wrong kind of wood even if it gives an intense sweet flavor.
From firespicer.com
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WOOD TO MEAT PAIRING CHART – PRO SMOKER 'N ROASTER
Creates great flavor with rich meats when used correctly. MIXED HARDWOOD: Our mixed hardwood is a blend of oak and maple. This combination gives a mild, somewhat sweet smoke flavor that results in rich, smoky coloring on meats. Great for brisket and smoked turkey. PECAN: Mildly sweet flavor that is similar to hickory, but no where near as strong.
From pro-smoker.com
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SMOKING WOOD FLAVORS | CHAR-BROIL®
From charbroil.com
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TYPES OF SMOKER WOOD | SMOKING WOODS - SMOKE GRILL BBQ
From smokegrillbbq.com
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HOW TO PICK THE BEST SMOKING WOOD | OKLAHOMA JOE'S®
Hickory: Hickory is probably the most popular smoking wood. More intense than the fruit woods, it has a smoky, spicy flavor and is great on beef and pork but can be too heavy for chicken. Maple: Maple wood gives a more subtle, mild and sweet smoky flavor that blends well with woods like alder, oak and apple.
From oklahomajoes.com
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BARBECUE WOOD CHIPS, CHUNKS AND DUST FOR SMOKING FOOD AND ...
Loved by Californians (apparently)! Burns with a heavy smoke so best suited to open fire cooking. Grapefruit Medium smoke with a hint of fruit. Not readily available where I come from but if you can get, use it. Hazlenut A sweet fresh aroma. Not easy to get hold of but worth a try. Hawthorn Very similar to Blackthorn and a good all-rounder. Hickory Pungent smoky bacon flavor and the traditional wood for pork and ribs. Probably the most readily available and widely used of all barbecue wood chips
From barbecue-smoker-recipes.com
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7 BEST WOODS FOR SMOKING BRISKET, FOR THE TASTIEST, MOST ...
From foodfirefriends.com
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BEST WOODS FOR SMOKING & THE ULTIMATE SMOKING WOOD CHART
Jun 21, 2021 · Just like the apple, it is a wood of gentle smoke that adds a sweet flavor to the food. It goes great with pretty much everything and can be mixed with other types of wood. Goes best with: beef and pork. Pear. Another great fruit tree with a light, sweet flavor that works great with pork or poultry.
From lakesidesmokers.com
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TRAEGER WOOD PELLET FLAVOR GUIDE | TRAEGER GRILLS®
A favorite of Texas BBQ, mesquite pellets infuse your meat with hearty smoke flavor. That super smoky flavor is great for recipes like these Southwestern Stuffed Peppers that are begging for a little something extra. Shop Mesquite. Pecan Wood Pellets. Deliciously nutty and even a little spicy, pecan pellets are great with beef, pork, or poultry.
From traeger.com
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BARBECUE WOOD AND DELICIOUS SMOKE FLAVOR - TEXAS BARBEQUES
Strong earthy flavor. Good with most meats, especially beef and most vegetables. Mulberry. The smell is sweet and reminds one of apple. Beef, poultry, game birds, pork (particularly ham). Oak. One of the most popular wood's, Heavy smoke flavor. Good with red meat, pork, fish and heavy game. Peach.
From texasbarbeques.com
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DIFFERENT TYPES OF WOOD FOR SMOKING
Oct 23, 2020 · The Bearded Butchers Smoking Wood Chart – How to pick the right wood for smoking different types of meat. Pretty much any type of meat is better when it's perfectly smoked. From beef and poultry to fish and wild game, smoking produces unique flavors you can't get on a gas grill.
From beardedbutchers.com
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PS WOOD TO MEAT PAIRING CHART – PS SEASONING
Smoking is a proficient technique that enhances meats natural flavor, but not all wood types pair well with all cuts of meat. As you become more experienced in the smoking process, there is nothing wrong with doing some experimentation by combining wood types for more unique results, but whether you are an amateur or expert, it all starts with the type of meat you intend to smoke.
From psseasoning.com
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HOW TO PICK THE BEST SMOKING WOOD | OKLAHOMA JOE'S®
Cherry: Cherry wood delivers a mild to medium smoke that is sweet, slightly fruity and blends well with oak wood. Cherry is an excellent wood for smoking pork, lamb, beef, dark poultry like duck and other gamey meat. Hickory: Hickory is probably the most popular smoking wood. More intense than the fruit woods, it has a smoky, spicy flavor and ...
From oklahomajoes.com
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HOW TO SELECT SMOKING WOODS: 7 TYPES OF WOOD FOR SMOKING ...
Nov 08, 2020 · For a pitmaster, understanding how smoke flavor contributes to grilling or smoking meat is an integral part of creating dynamic barbecue. Pitmaster wisdom states that there is a right wood for each type of meat: That means knowing when to wield a strong flavor over a sweeter one, or how to capture that quintessential smoky flavor to your benefit.
From masterclass.com
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WHAT IS THE BEST WOOD FOR SMOKING MEAT? - SMOKED BBQ SOURCE
Feb 05, 2021 · Almost all cooking wood is considered hardwood, and for good reason. Hardwoods burn hotter, longer and have less resin than softwoods. Softwoods are full of sap and resin, giving off a more acrid smoke and causing that flavor to inhibit the foods it cooks. Common cooking woods. You’ll see a few common cooking woods on your BBQ journey.
From smokedbbqsource.com
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ALDER FLAVOR PROFILE: MILD, BALANCED WOOD SMOKE | WILDWOOD ...
Oct 10, 2017 · Alder Smoke – delicate, earthy and a hint of sweetness. Alder wood has a great flavor profile. The smoke is delicate, subtle and slightly sweet, making it the perfect go-to smoke flavor. Other woods, like Cedar and Hickory, have very strong smoke flavors, which can be overpowering for some meals.
From wildwoodgrilling.com
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6 BEST WOODS FOR SMOKING HAM - THEONLINEGRILL.COM
Jan 11, 2021 · Smoking ham is not supposed to change its taste and texture. Apple is the best wood that enriches the flavor of ham, making it juicy and tender. It also fills the ham with flavor and improves the quality of the ham. However, you can still use the below woods to smoke ham as they can be just as good as applewood.
From theonlinegrill.com
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CHOOSING WOOD PELLETS FOR YOUR GRILL OR SMOKER | GRILLA GRILLS
So when you want your smoked and grilled ingredients to be infused with wood pellet flavor, aim for those pellets. If you’re looking for less obvious undertones, opt for lighter wood pellet flavors like apple pellets and pecan pellets. If you just want a quick reference, our chart below is a handy guide to which flavors work with which foods.
From grillagrills.com
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BEST WOOD FOR SMOKING BRISKET - OUR TOP PICKS [8 RECS ...
Jan 01, 2022 · Flavor wise, hickory will impart the “traditional” smoky flavor that many of us have come to expect with our BBQ. The flavors are pretty strong relative to other woods, and interact very well with strong beefy flavors. One thing to note with hickory is that it’s a wood which produces a lot of smoke.
From ownthegrill.com
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WOOD CHIP ALTERNATIVE | FLAVOR WOOD | COOKING WOOD ...
Oct 16, 2015 · Apple: It is indeed the best Flavor Wood for Smoking Meat. Apple wood produces a sweet and fruity taste and makes your food more delicious. In addition, it is a good mild wood that works well on poultry and ham. Alder: There is no better wood for smoking meat than Alder. It is the best wood and I usually prefer it for smoking meat.
From mojobrick.wordpress.com
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