i personally love the smoke of cedar on my meat, and particularly pork. it certainly dosn't bear as much smoking before the taste gets strong, but this only nessecetates a shorter smoking, if you can further dry without the smoke. this can also be countered by diffusing the smoke or raising the meat to be dried higher above where the smoke is most concentrated. what really matters is that the air is dry and moving. the smoke is just a booster to preservation during the drying proccess, flavoring and a repellant to insects.
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