Hunting Washington Forum

Community => Butchering, Cooking, Recipes => Topic started by: highmuley on December 10, 2012, 03:12:41 PM

Title: pork and alder
Post by: highmuley on December 10, 2012, 03:12:41 PM: Ive smoked pork a few times. I normally use fruit, hickory and mesquit. All I have left is alder though. Has anyone used alder for pork? What is the flavor profile? Any input would be appeciated. Thanks
Title: Re: pork and alder
Post by: Kc_Kracker on December 11, 2012, 12:05:37 AM: good, apple would be better but alder is fine. i normally only use a thick flavor like hickory or mesquite for beef or jerky, for pork thats a pretty beefy flavor
Title: Re: pork and alder
Post by: Blacklab on December 11, 2012, 06:31:01 AM: Heard of people useing alder for beef & pork, I prefer it on fish. But hell give it a try you just might like the flavor profile.
Title: Re: pork and alder
Post by: highmuley on December 11, 2012, 08:45:27 AM: Me too. I use the alder for fish. I will try it out. I would like to get some oak and try it too. I hear good things amout oak
Title: Re: pork and alder
Post by: awallfishnhunt on December 11, 2012, 11:23:02 AM: i have used alder for many pork butts and ribs. its easy to get around here. just make sure there is no bark on it
Title: Re: pork and alder
Post by: JoeFishin on December 11, 2012, 09:11:24 PM: I smoke with alder 90% of the time and love it. I smoke pork sausage, kielbasa, salmon, salami etc. If you are using chips, great. I have a full size smoke house (4ft by 4ft by 8 ft) and cut down an alder from my property prior to smoking something. If you are using alder from a tree, make sure you remove the bark as it will leave a bitter taste and discolor the meat.
Start will lo temperature and slowly build up the heat. Good luck
Joe Fishin