I've been looking into recipes for a Black Forest ham for a while now. I frequent a sausage making website from time to time and ran across some information regarding smoking with pine and fir, a necessary wood for this type of ham. Interestingly enough this guy says they've been doing it for years.
Here the writer states:
"I am a bit surprised what makes you state that pine is not good for smoking. In Switzerland we used a lot of pine shavings, pine nedles and even pine cones to smoke speciallity meats such as the world famous Black Forest Ham. We even used Pine sap to give the bacon, ham and some sausages their traditional black colour.
Never not once have I, or any other professional butcher, had any complaints about bitterness. What cauases bitterness is when the smoking temperatur is to high or the smoke to much in volume".
http://forum.sausagemaking.org/viewt...hp?p=5953#5953
with his final post leading to the ingredients to the ham I'm researching.
http://forum.sausagemaking.org/viewt...hp?p=9729#9729
His points make sense to me. These hams are the top sold hams in Germany so it would stand to reason his results are authentic.
http://www.schwarzwaelder-schinken-v...te=herstellung
Here the writer states:
"I am a bit surprised what makes you state that pine is not good for smoking. In Switzerland we used a lot of pine shavings, pine nedles and even pine cones to smoke speciallity meats such as the world famous Black Forest Ham. We even used Pine sap to give the bacon, ham and some sausages their traditional black colour.
Never not once have I, or any other professional butcher, had any complaints about bitterness. What cauases bitterness is when the smoking temperatur is to high or the smoke to much in volume".
http://forum.sausagemaking.org/viewt...hp?p=5953#5953
with his final post leading to the ingredients to the ham I'm researching.
http://forum.sausagemaking.org/viewt...hp?p=9729#9729
His points make sense to me. These hams are the top sold hams in Germany so it would stand to reason his results are authentic.
http://www.schwarzwaelder-schinken-v...te=herstellung
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