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Aubrie Strickland
Hey everyone, first post here. My question may be a little strange, but it is in regard to smoking meats. So when we smoke our meats we typically use alder or apple chips, something like that. However, learning more about cramp bark, it got me thinking. If it is good for “smoothing out” muscle tissue, would it be logical to think, if you used cramp bark in the smoking process, would it also tenderize the meat, or would the beneficial properties be lost in the heat?
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Wendy Dyk
Hi Aubrie!
I really like your thinking here! Reminds me of myself! 😊 Just a guess, but smoking the cramp bark may release different chemical constituents, so maybe a marinade (like in a cramp bark tea marinade ) before smoking the meat may work? I haven’t tried it myself, but it may be a fun experiment!
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Hey I like your idea, I really want to try something like that…I am really curious now. So maybe make a cramp bark oil infusion then make the recipe with that? I haven’t had cramp bark yet. What does it taste like? bitter? sweet? etc. I am so curious I want to try this now. Great idea.
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Sydnia Ginger Anady
creative, got me wondering
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Dr. Patrick Jones
I don’t expect that it would have the same effect on a steak that it has on a sore back. Also, I don’t know how tasty it would be as a smoke source.
The typical tool for meat tenderization is enzymes which break down the tissue chemically. An antispasmodic works in a very different way and requires live cells to respond.
What might work though would be to give a dose of cramp bark to the animal prior to slaughter. There is a lot of evidence that stress levels at slaughter can significantly affect meat traits. :0)
Don't use herbs or combine herbs with medications or use them during lactation or pregnancy without talking with your healthcare provider.
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That’s interesting also. We do our own meat raising, so that is possible to do. Food for thought (pun intended haha)
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