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Success! Cold smoking garlic bulbs and garlic chips for seasonings YES!

post #1 of 8
Thread Starter 

SmokeGarlicJuly2016.jpg 30k .jpg file

 

Cold smoked for 48-hours over a Mixture of chipped Olive & Almond wood, mixed with Carob pods, Rosemary and Bay Laurel leaves.

Bulbs ...at last!

post #2 of 8

Cool!

 

Bet the flavor is fantastic!

 

Al

post #3 of 8
Thread Starter 

The tastes is sublime, sweet, nutty smoky but not intense.   

Photo is of the prep work and the smoked bulb and Smoked Garlic Sea-salt

 

Before we can grind them we dry them for 12-18 hours in our homemade dehydrator ...old windows with stainless steel screens on the roof of the shed: see photo

Now experimenting with smoking Black Garlic that we process for 41-days on the 'warm' setting of an old rice cooker

 

 

 

And our first reseller shop.... sold out quickly!  Lucky us....or rather lucky customers, truth be told! 

 

And our happy life in retirement just rolls on.............

 

post #4 of 8

I love garlic, but never even thought about smoking it. You've done some fine work there. Thanks for the ideas, David.

post #5 of 8

Morning...  FWIW....   Garlic is a root crop that can harbor botulism pathogen....    Smoking in a low oxygen environment can promote growth of the pathogen...  also, storing at room temperature in an airtight container can promote growth of botulism pathogen...

 

Commercially, garlic is stored near 32°F (0°C). However, most home refrigerators are too warm for ideal long-term storage of garlic. Instead, store it in a cool, dry, well-ventilated place in well-ventilated containers such as mesh bags. Storage life is 3 to 5 months under cool (60°F/16°C), dry, dark conditions.

post #6 of 8
Thread Starter 

 Hi thanks ...I got lots of help from this forum... Do note that we HOT smoke the salt. It's a better method to create smoke film around the individual crystals. We took an old oven pan to use as a fire box, then elevated a second oven pan over the fire box. The turn on the gas burners and burn/smoke the wood chips for 1-2 hours, cool and store in airtight containers within which the smoke infusions seems to intensify over time..  But you gotta watch it carefully; if the wood flames up the smoke becomes bitter and turns the salt back instead of a lovely golden colour.

 

When we mix with smoked, dried, ground garlic-chips we use a ratio of 1 to 4 or 1 to 5 garlic/salt. Enjoy

 

post #7 of 8
Thread Starter 

yes you are correct I miss-wrote; we have a use by date of 3-weeks. We keep no bulbs longer then that unless frozen. The chips are bone dry, can grind into dust. The dried garlic mixed with salt has a longer shelf-life. 

post #8 of 8

MF, Great looking smoke ! :points:

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