For curing fish or making jerky?
2006-06-10 16:04:21 · 10 answers · asked by basscatcher 4 in Food & Drink ➔ Cooking & Recipes
hickory, oak, apple and mesquite are the best.
2006-06-10 16:13:34 · answer #1 · answered by dude 3 · 5⤊ 1⤋
I guess it depends who you ask. Different types of aromatic woods, such as alder, apple, cherry, hickory, maple, oak, and pecan are used to give the food a distinct smoky flavor.
2006-06-10 23:25:05 · answer #2 · answered by Swirly 7 · 0⤊ 0⤋
Hickory or misquite for jerkey
Hickory or alder for fish.
They make alder smoked cod and salmon on the wharf in Seattle and it is the best I ever tasted
2006-06-11 08:18:00 · answer #3 · answered by The Squirrel 6 · 0⤊ 0⤋
Hickory AND Apple.
2006-06-10 23:07:20 · answer #4 · answered by Iron Rider 6 · 0⤊ 0⤋
I use hickory, I like the smell and flavor it leaves.
2006-06-10 23:14:30 · answer #5 · answered by tee_nong_noy 3 · 0⤊ 0⤋
Oak and Mesquite are the best!
2006-06-10 23:07:04 · answer #6 · answered by q1mixer 2 · 0⤊ 0⤋
oak or apple it depends on the meat
2006-06-10 23:18:43 · answer #7 · answered by lurchthing 2 · 0⤊ 0⤋
hickory
2006-06-10 23:18:21 · answer #8 · answered by noei_saints 2 · 0⤊ 0⤋
we use apple tree chips
2006-06-10 23:13:51 · answer #9 · answered by Amanda K 1 · 0⤊ 0⤋
pecan and mesquite
2006-06-11 01:41:29 · answer #10 · answered by Anonymous · 0⤊ 0⤋