Wood for smoking and sausage color


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Wood for smoking

Wood for smoking can influence color and even flavor of a smoked meat but only to a small degree. The wood used for smoking should be relatively new and kept in a well ventilated but covered area. A freshly cut tree contains 80 % moisture, but when it is dried properly the moisture content drops to about 25 %. That level of dryness requires about 6 – 9 months of drying. Wet wood can be recognized immediately because of the hissing sound it creates when burned. This is escaping vapor and billing particles of water.

Any hard wood is fine, but evergreen trees like fir, spruce, pine, or others cause problems. They contain too much resin and the finished product has a turpentine flavor to it. It also develops a black color due to the extra soot from the smoke, which in turn makes the smoker dirtier too. However, there is a region in Germany called Bavaria where they have been using evergreen for centuries. They have acquired this taste in childhood and they are very fond of it; most people don’t like it.

To achieve moisture contents of less than 20%, the wood must be oven dried. This wood will burn quickly and cleanly, but will not be suitable for smoking that calls for some moisture. And of course you cannot use any wood that was previously pressure treated, painted, or commercially manufactured. All wood must be natural. The type of wood used is responsible for the final color of the sausage and it can also influence its taste.

Acacia – the same family as mesquite, though not as heavy. A very hot burning wood. Smoked color : yellow, lemon type

Alder – light flavor that works well with fish and poultry. Contains a hint of sweetness, good with poultry and light – meat game birds. Traditionally used for smoking salmon. Northwest.

Apple – mild, fruity flavor, slightly sweet. Good for poultry, pork. Northwest.

Birch – medium hard wood, flavor similar to maple. Good with poultry, pork,

Black Walnut – heavy flavor, can impart bitter taste if not monitored carefully

Citrus – lemon, grapefruit, orange, nectarine – light fruity flavor, good with fish, poultry, pork and beef.

Hickory – strong flavor, good with beef and lamb. Smoked products develop reddish color. Southern regions.

Mesquite – very strong flavor, burns hot and fast. Good for hot short smoking, better for grilling.

Oak – probably best all around wood for meat smoking. Strong but not overpowering, good for sausages, beef or lamb. Smoked products develop light brown to brown color, depending on the length of smoking.

Pear – light and sweet, smoked color dark – red. Excellent with poultry and pork.

Walnut – heavy smoke flavor. Can impart bitter taste if not monitored. Good with red meats and game.

All fruit and citrus trees have a light to medium sweet flavor and are excellent with poultry and ham. The Royal Couple of woods : The King Hickory and the Queen Oak can be used with poultry, pork, beef and lamb. Heavy smoke flavor woods (oak, hickory) lead themselves better for smoking red meats : beef, lamb than other types.

The oak is probably most commonly used wood as it grows all over the world and is so easy to recognize. Wood types can be mixed to create custom flavor for instance Walnut which has heavy smoke flavor can be mixed with apple wood to create a milder version.

For practical reasons a home sausagemaker will probably use oak or hickory most of the time. Mesquite will be better for grilling.

Some sausages like German or Polish Hunter Sausages develop characteristic flavor and aroma by using juniper branches or berries that are added to fire. Juniper is the ingredient we add for making gin, so we know it has to be good.