Hey guys/gals,
My buddy is Albanian and is going to make a traditional Albanian sausage (old family recipe) that he wants me to smoke for him. I wanted to see if anyone knows what wood is traditionally used in Albania to make it more authentic. My friend does not know. If anyone could help, that would be great. If not, ill just use the normal stuff I use here.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
I believe you have the right idea. The fact that your friend has a traditional family recipe and no idea what wood to use tells me you should just go with what you think will work best.
You are also about to prove that the type of wood you use isn't nearly as important as a lot of people think.
Last edited by Steve R.; December 21, 2019, 03:26 PM.
I kind of agree with you. Just knowing the ingredients of sausage (beef, pork, onion, garlic) tells me oak but I wanted to make sure. Thought his family would appreciate a little more authenticity.
I have looked all over the internet for the best answer to your question. Since the diet is closely related to the Mediterranean diet for smoking, I found that Olive and Oak wood are most commonly used. I have used both for smoking. Olive is stronger and produces a bit more oil/creosote if using splits. The branches burn clean. The closest to olive branches are cherry branches. The splits are closer to almond or walnut. Grape vine is also pretty close but it works best in a Kamado grill for smoking. In a bigger smoker it burns too quickly.
Huskee - yeah, it is weird. I have vines growing on my back fence. We prune them from time-to-time. I have thrown them in my uprights and they just burn away. Gone in an instant. In my Vision grill, I don't have to use much and they produce a pretty good smoke and a little goes a long way.
Did a quick check & it sounds like oak might be your safest bet since it’s plentiful & there are 12 kinds available in Albania. After that it sounds like maple or chestnut. 🕶
Thanks everyone. I did a deep dive and found that Albania has lots of cherry trees and apple trees which they use fir smoking as well. I dont mean to get all "kumbuyah" but its awesome to see that good cooking and the right woods are shared with everyone no matter race, religion or whatever.
I would use oak or cherry, but it tis more about making sure that you are burning the wood clean. Either one will work just fine. For the most part, as long as it is a hard wood, smoke is smoke.
Lol @y'all ofelles I was a Ford guy when I was a kid....but reality set in and I discovered GM delivered for my personal circumstances and experiences.
Comment