Making Black Garlic

[BGKYSmoker]

Guess this post will go here.

Got the proofer cleaned and set temp to 140*

Wrapping the garlic bulbs tight in foil.

Place in pot, put some foil around pot and put the lid on.

The garlic will be 7 weeks at 140* Top will be on the proofer.
We can smell the garlic now even.

 

[indaswamp]

Well I'm in for the ride.....

 

[JIMSMOKES]

Watching

 

[indaswamp]

Rick, Black garlic in a salami is on my to do list....just have not made it around to it yet.

 

[Fueling Around]

You got my attention on this one earlier when I was viewing on the phone and limited to multitask.
Never heard of black garlic so did some searching on the process.
Will the foil wrapped heads and semi sealed pot hold the humidity?
What's your plans for the end product?

 

[BGKYSmoker]

You got my attention on this one earlier when I was viewing on the phone and limited to multitask.
Never heard of black garlic so did some searching on the process.
Will the foil wrapped heads and semi sealed pot hold the humidity?
What's your plans for the end product?

On the website they dont say anything about humidity. I'm going to do the black garlic butter spread.....Might do what kinda said and make some black garlic salumi.

 

[Fueling Around]

On the website they dont say anything about humidity. I'm going to do the black garlic butter spread.....Might do what kinda said and make some black garlic salumi.

I love butter made from elephant garlic. That is simply roasting a garlic head wrapped in foil.

Everything I read on black garlic called it a controlled heat and humidity process to produce the Maillard reaction (transformation).

I really hope the foil wrapping and pot container does the trick

 

[jcam222]

In for the finish.......

 

[babydocsmoke]

Yeah I'm in for the ride too. Best of luck

Post pics!!

 

[BGKYSmoker]

Yeah I'm in for the ride too. Best of luck

Post pics!!

Of course.....In 7 weeks.

 

[Rafter H BBQ]

Definitely in for this Rick!

 

[LoydB]

I strongly suggest moving that to the porch, unless you really, really like the smell of garlic for two months. It gets crazy strong.

I got the cheapest rice cooker I could find (one with no safety features like auto-off), packed it full, and put it on the back porch for a month. The neighbors could all smell it by week two...

 

[HalfSmoked]

Dang Rick you are just like Christmas always wait and see.

Warren

 

[JLeonard]

Dang Rick you are just like Christmas always wait and see.

Warren

Or my HS prom date......

Jim

 

[campfindit2]

Just planting the ideas in my head. You all rock. I'm chomping at the bit with 4 types of hardneck in the mail and 2 new raised beds primed and ready. Gonna put black garlic on the short list along with hot sauces for the garlic/pepper combo verities.

 

[clifish]

I strongly suggest moving that to the porch, unless you really, really like the smell of garlic for two months. It gets crazy strong.

I got the cheapest rice cooker I could find (one with no safety features like auto-off), packed it full, and put it on the back porch for a month. The neighbors could all smell it by week two...

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how do you store it? and how long does it stay fresh?

 

[campfindit2]

I would think the freezer would work.

 

[LoydB]

Vac seal in packs of 8 or so cloves and freeze. It keeps forever.

 

[JckDanls 07]

I'm in ...

 

[BGKYSmoker]

Naaa.
Not keeping my proofer outside.

I dont have any close neighbors...DO'H

My chickens are still dropping lots of cackle berries