And what country can preserve its liberties if their rulers are not warned from time to time that their people preserve the spirit of resistance? Let them take arms. The remedy is to set them right as to facts, pardon and pacify them. What signify a few lives lost in a century or two? The tree of liberty must be refreshed from time to time with the blood of patriots and tyrants.
Built a cold smokehouse for curing bacon hans, cheese chicken, even trouts, there really is a difference in species of wood's smoke, best is small green branches on a bed of coals in the firebox. Never had any pecan wood, but fresh hickory is just superb cold smoke, thats a nut tree, maple is really good, wild apple is delicate and of a lighter flavor, wild cherry is also good, red oak is very strong, it is perfect for straight salt bacon, which needs no refrigeration, thats so salty burn your lips, if you eat it straight up, its excellent for cooking with, gives a pot of pinto beans some good eating qualities. I'm guessing pecan is more of the delicate type of smoke flavor, good for chicken or turkey cold smoking.
Pecan is a hickory. I have them by the hundreds here, and use pecan branch trimmings almost exclusively for smoking meats. Great flavor! That said, I use 'green' wood; I doubt that dried pellets of compressed pecan sawdust will work as well, but what do I know?
Built a cold smokehouse for curing bacon hans, cheese chicken, even trouts, there really is a difference in species of wood's smoke, best is small green branches on a bed of coals in the firebox. Never had any pecan wood, but fresh hickory is just superb cold smoke, thats a nut tree, maple is really good, wild apple is delicate and of a lighter flavor, wild cherry is also good, red oak is very strong, it is perfect for straight salt bacon, which needs no refrigeration, thats so salty burn your lips, if you eat it straight up, its excellent for cooking with, gives a pot of pinto beans some good eating qualities. I'm guessing pecan is more of the delicate type of smoke flavor, good for chicken or turkey cold smoking.
ReplyDeletePecan is a hickory. I have them by the hundreds here, and use pecan branch trimmings almost exclusively for smoking meats. Great flavor!
ReplyDeleteThat said, I use 'green' wood; I doubt that dried pellets of compressed pecan sawdust will work as well, but what do I know?
Gotta try some!
DeleteReal men use wood, not pellets.
ReplyDelete