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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.
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...
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...
OMG really? THANK YOU! This is really valuable information RE the stop-start.
For the foreseeable future (and all can change on a whim); we are only smoking salt, chilis and most important Garlic. ...y
and the inside of the smoker unit was very wet yesterday from me (in all my newbie wisdom)...
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