Can you smoke juniper berries
I smoke at with fantastic results in a fraction of the time. Baby back ribs smoked at are done almost always in two hours. I only threw in maybe a teaspoon onto the coals which produced little visible smoke but plenty of juniper aroma.
Having never smoked with them, I was leery of overdoing it. After another hour, my ribs are ready to come off the grill:. So how were they? Most people like savory beef and sweet pork. Sometimes I really enjoy a savory pork and this fit the bill. Should I do these for others, I would add some brown or turbinado sugar to the ribs before grilling them. I would probably do a third teaspoon of juniper berries as well.
The smoke was pretty mild. The recipe card below will have the added juniper berries. In the end, I enjoyed these juniper smoked garlic pepper ribs. They were an excellent change of pace. Try them for yourself. If you have any questions, feel free to leave them below or shoot me an email. Your email address will not be published.
Not juniper! First they will produce a flower and then eventually a berry, this process takes a whole year. In the second year, the berry stays hard and green in colour.
The berry usually ripens at the end of the 2nd year or in the third year, when it turns a dark purple, blue, black colour. It is the seeds or berries from the juniper plant that give gin its distinctive taste. Flavour of the berries differ slightly depending on the source.
Different soils, altitudes, amount of rainball, temperature etc all change the flavour. The berries used for gin are mainly dried, but some distilleries use fresh. Fresh has the most intense flavour, with the flavour slowly dissipating over time. Juniper berries have been part of many historical rituals over the centuries, some using the berries as medicinal ingredients and some burning the wood to produce a fragrant smoke. Research on the health benefits of juniper berries are still being conducted today.
Juniper berries and their oil contain a vast array of compounds, with one study finding 70 compounds present [3]. Let us take a closer look at the flavours these compounds are responsible for:. Alpha pinene- Woody, piney and turpentine-like, with a slight cooling camphoraceous nuance and a fresh herbal lift [4]. Beta pinene- Cooling, woody, piney and turpentine-like with a fresh minty, eucalyptus and camphoraceous note with a spicy peppery and nutmeg nuance [8]. Juniperus communis does grow in Australia, but it is an introduced species.
You can see Tish from Headlands Distilling Co. If only she would stop eating them as she picked! Give it a go! Just my opinion, but the thought of any evergreen for smoke gags me. And cedar planked anything? But that's just me. Conventional wisdom is not to use soft woods conifers for smoking, but there is prior art on this one. I'd find out what I could about how it is used and give it a try.
I have heard numerous times that black walnut is poisonous and will give food a bitter flavor but I use it regularly with good results. I took down an American elm that succumbed to Dutch elm disease and I may give that a shot too. Well folks, the verdict is in. I now think that Juniper is my favorite smoking wood.
I used a large juniper log as a barrier and used this to keep the lump charcoal to one side for indirect grilling. The log was about 5"-diameter and about 16"" in length.
I grill 7 large portabellas, yellow squash, 2 pork steaks, and some rib tips sorry no photos. I'd have to say that the ribs were the best I've had. A very unique taste, and delicious. If I hadn't of stopped at a bbq shack in Yreka last Friday, I probably would of never of found this secret.
The pit master that handed me the logs to try gave me a wink and said to let him know what I thought next time up north 15 minutes from southern Oregon. Now I know why he uses juniper exclusively. He was grillen up chicken, ribs, tri-tips. I definetely recommend this wood for pork ribs. I'm going to try my hand at bacon next time using this wood, mixed with hickory. Peace from Nor Cal. Juniper appears to grow between 3,' and 5''-feet.
It's native to eastern Oregon and far northern cal about 1. Western juniper1 grows on xeric lands across eastern Oregon with the majority of stands growing where precipitation is between 10 and 20 inches per year and at elevations between 3, and 5, Gedney et al. Crown closure in juniper stands ranges from 60 percent to very sparse with only one to a few trees per acre. Many juniper stands contain trees that range in age from 1 to over years.
Juniper successfully competes against other native plants like sagebrush Artemesia spp. Sometimes sagebrush serves as a shrub, with juniper establishing in the protected areas directly beneath Eddleman As juniper stands age, they tend to exclude other native species through moisture competition Evans and Young
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