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Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > What are your opinions...
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Old 10-31-2013, 03:22 PM   #1
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Default What are your opinions...

Just down the road from my house is a peach tree that died 2 years ago. The summer before it had a bumper crop of peaches. The tree is about 12 inches at the base. I am thinking of offering to cut it down for the wood.

What are your opinions on peach wood to smoke cure a ham or bacon?

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Old 10-31-2013, 03:43 PM   #2
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Be sure to give the wood some time to dry out and season a bit before you smoke with it.

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Old 10-31-2013, 03:46 PM   #3
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The tree has been dead for over a year. Should I also let it season after I cut it?

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Old 10-31-2013, 04:17 PM   #4
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I guess I am wrong. According to the internets (which never lie) green wood is okay for smoking with as long as you use something else for the heat. You should be fine then with it post cut up and chunk

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Old 10-31-2013, 04:54 PM   #5
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I think you should cut it. I've never used peach, but lots of guys do.

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Old 11-01-2013, 05:00 AM   #6
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Peach is commonly used for smoking in the south.

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Old 11-02-2013, 11:52 AM   #7
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my local farmers market has a guy selling peach smoked bacon. Stuff is damn good.

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Old 11-11-2013, 06:31 PM   #8
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I vote use it. We smoke with green wood all the time... with very tasty results.

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Old 12-02-2013, 03:23 AM   #9
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Rule of thumb is Any wood that produces a fruit or nut will work for smoking.
Peach is excellent just as good as apple.
I do not use green wood. I want dry wood, I prefer the smoke to kiss the meat and move on, not saturate the crust.
Cut it, split it, and give it a few weeks in a dry area, you will be GTG.

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