First I've heard of using sassafras for smoking of any type. I have eight flavors for sale Apple Beech Cherry Hickory Mulberry Oak Pear Sugar maple Thinking of hickory. I like a strong smoke flavor personally.
All the old timers around here used Sassafras back in the day for meat products. I have also used Red maple with good results, Sugar maple should be a good choice too I would guess.
Just over two hours in. Gonna give it three hours. I smell like smoke. Just wish I didn't have to wait weeks to try it.
It's got safrole in it which da gub claims is carcinogenic, although as I understand it the greatest concentration of safrole is in the tree roots, not the trunk wood. I gave my coworker some sassafras chips which he used for pork and chicken I believe. He liked it and had no ill effects from it.
I have heard that too regarding carcinogenic properties. Do not know if it is true, but I know a lot of old people who used to make tea from the roots.
The heartwood is the "safest" from my recent research. One of my smoker customers is pretty knowledgeable on smoker woods so I'll have to ask him about it. He likes to try any new woods I offer. I just added beech which he bought. I had some plum wood and he was happy to try it. No sassafras on hand but I know of a recent blow down where I can get some.
Well I learned a lot on my first cold smoke. Dont let it get too hot. We had company and I was distracted. A piece of apple fully ignited and some of the chunks lightly melted. The rest seemed fine. Three hour smoke. I wrapped in parchment paper, sealed in ziploc bag for 48 hours. Ill vacuum seal tomorrow night. Directions found on the net.
Yep, it was a good tonic. I've had some when I was a boy. As far as carcinogenic, have ya'll ever read the warning labels, "According to the State of California....blah blah blah...everything causes cancer" A lot of substances are tested at more concentrated rates then you would receive in a lifetime...
The "recipe" I followed online said to wrap in parchment then ziploc for 48 hours then vacuum seal. I decided to leave the partly melted ones as is and vacuum seal the others. The longer it sits the better it gets so maybe I'll wait until my birthday (4/18) to try the vacuumed stuff. Smelled heavenly. Any tips or pointers for this first timer greatly appreciated.
Everywhere I read said not to try it fresh as it will taste like an ashtray. There was one small corner that broke off and I ate it. Yup, not good. Some had commented they over smoked it and aged it for months and it was really good. The partly melted ones I may try in a couple weeks. The vacuum stuff maybe mid April. It smelled Heavenly when I opened the Ziploc. Have you tried any cold smoking? Need any smoker wood?
I have plenty of smoker wood. I use charcoal with smoke wood chunks. Never tried cheese or any other cool smoking. I hope the waiting period works out!
buZZsaw BRAD …. I never wrapped in parchment paper… good thought though…. But I do ziplock it for like 7-10 days… before vacuum sealing…. Yes the first time my cheese ended up below the grates… it too got a bit warm… … Looks good…. If you like warm cheese get a block of the Habanero cheese from Costco…. It takes smoke really well…. Mmmmm
I did some research online and settled on the parchment suggestion. We use it often when cooking. Does it make a difference if long term stored in ziploc vs vacuum sealed? Ill sample the ziploced cheese in a couple weeks. MikeInMa may not be as patient!
Can any of you experts explain what happens to the cheese that makes it better after it sits for weeks in sealed packages?
