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Allspice tree wood for cooking and smoking meats.

post #1 of 5
Thread Starter 

 New here and hope to be a lasting member.  I live south of Veracruz city in the state of Veracruz in Mexico. Our property has around 30 allspice trees of which 35% are females and produce allspice berries which are harvested mid summer every year.  We average about 850 to 900 kilos per year from the harvest.  None of this has much to do with the question but is just a bit of background info.

 Has anyone ever had any experiance using allspice wood for smoking or even grilling food? The wood itself is very hard so that part seems OK. When you crush the fresh leaves the smell is very strong leading me to think the wood will be the same. Not a bad smell just a very strong smell. We have used leaves like bay leaves in soups and stews and worked out fine. Smoking may be another thing.

 I may try it soon but I really hate to ruin a good piece of meat... any ideas? 

post #2 of 5
It's what they cook with in Jamaica for jerk dishes on the grill.
post #3 of 5

Yeah, goes under the guise of "Pimento" if I recall. 

post #4 of 5
Thread Starter 

That is what the locals call it here also, it took me a couple years to figure out what the trees really were since pinmenta is pepper if you translate it.

 You think smoking salimi and sausages would work out OK?  This is a new hobby for me since getting anything like that in this part of Mexico is pretty hard.

post #5 of 5

If you have a sufficient supply, why not consider marketing it online? Not sure if it's worth your while or not...

 

As to the sausage, I've personally never been fortunate to have any of the wood so cannot offer anything there. I would just do an experiment and try grilling maybe some chuletas over it.  Worst case, your out a few chops...

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