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Garlic

post #1 of 2
Thread Starter 
Is there a good recipe/practice to smoke and dehydrate garlic
I have both hot and cold smoker and would like to use finished product in a grinder
Thank you
post #2 of 2
Below is a link to how I dry garlic..... As a note, garlic, like other root crops, are a source of botulism.... storing in a low oxygen environment can cause botulism to multiply.... that is evident is garlic stored in oil.... soooooooo, I dry the slices until they are DRY.... crisp dry.... I make every attempt to get ALL the moisture out of the chips..... There could still be spores in the chips but they are never rehydrated and put in a low oxygen environment... that little disclaimer is there so you do not think they are sterilized... We have stored dried garlic in sealed jars for a year or longer... It is still very garlicky and strong in flavor....

http://www.smokingmeatforums.com/t/110163/dehydrating-garlic


For adding smoke flavor, I would cold smoke the dried chips, on a screen tray, like a splatter screen you might use on your frying pan... like folks do for adding smoke to salt etc.... I would grind just before use for best flavor... ground garlic loses it's flavor in a short time... we grind dried chips and it has intense garlic flavor.... if you can, try adding chips to food, like mashed spuds... or crush and add to meat loaf...



Dave
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