Smoked Pickles by Osmosis - Q/View

Discussion in 'Other' started by mr t 59874, Jul 30, 2013.

  1. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Thought I would try adding smoke flavor to pickles by smoking the juice and allowing the pickles to soak in the smoked juice to equalize through osmosis.  The result was a delightfully flavored pickle with a hardly distinguishable smoke flavor. 



    Started with a gallon of dill pickles.



    Poured the juice into a gallon jar.



    Using my cold smoke conversion on my Cookshack Amerique. Fired up a Smoke Daddy using alder chips.



    Get the smoke rolling.  Yes, the good stuff.



    Filled jar with smoke by placing a funnel with rubber hose attached over exhaust.



    Allow smoke to set.  Shaking the jar helped incorporate the smoke into the juice.



    Pour the smoked juice in with pickles after adding some peppers. Allow to rest for at least one month.

    If more smoke flavor is desired, simply repeat process.

    Tom
     
  2. kathrynn

    kathrynn Smoking Guru OTBS Member

    Tom....this is way cool!  You come up with some really neat ideas!

    Kat
     
  3. Tom

    I love it. does the smoke disappear in the bottle or does it escape when you open the lid?

    Happy smoken.

    David
     
  4. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Thanks Kat, I try to live by the 11th commandment.  "Thou shalt not say, I've nothing else to smoke."

    Tom
    David, The smoke will be completely absorbed in the jar.
     
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks like some tasty pickles!
     
  6. chef willie

    chef willie Master of the Pit OTBS Member

    Way to go Tom......as the saying goes, 'just when you thought you've seen everything' along comes smoked pickles....Willie
     
  7. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    They are.  Consumers find a very delicate change that is hard to detect until told what was done.  All our enjoying.

    Tom
    Reading between the lines, do you think I have too much time on my hands?   [​IMG]

    Tom
     
  8. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    LOL...... Tom is smokings replacement for Don Herbert!

    I can see it all now, Marshmallows are next!
     
  9. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Hummm.  Would that be pickled or smoked?

    Tom
     
    Last edited: Jul 30, 2013
  10. chef willie

    chef willie Master of the Pit OTBS Member

    Hah.....nooooo, just meant you are on the cutting edge of new uses for smoke....LMAO. Nobody has to much time on their hands, I'm amazed when people tell me they're bored....I'm amazed at how busy I am even being 'semi-retired' & only working 2 days a week. Doing ribs tomorrow for the 'young-uns' (GFs niece & bf---early 20's) and realized it's been long enuf I can't remember using the smoker. Time for more kimchi as well....what else ya working on??
     
  11. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    The problem with being retired? You never get a day off!
     
  12. thoseguys26

    thoseguys26 Master of the Pit

    Nice one! That seems a solid way to add a little extra flavor to anything pickled...
     
  13. What an idea!!! What's next? 
     
  14. webowabo

    webowabo Master of the Pit SMF Premier Member

    Nice work Tom. Now I usually add peppers to the pickles...never the smoke.. until now... greatness! Thanks for the idea.
     
  15. flareside92

    flareside92 Smoke Blower

    Smoked pickles?! You can actually taste the smoke in them? or does it stay in the juice?Is it mild or ..?

    Sorry for asking stupid questions but I have to know!  lol

    because my addiction to pickles may have just taken a turn!

    Thanks for sharing.
     
  16. dj mishima

    dj mishima Meat Mopper

    Awesome idea!
     
  17. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    I'm sure they will enjoy your ribs.  Yep, will be doing a few gallons each of kimchi and kraut myself.  I took a idea from your bacon comparison and am doing a comparison on Canadian bacon.  The side by side comparison is a dry cure using Tender Quick and the Smoke Favored Sugar Cure.  It is in the equalization phase now so will smoke in the next few days then test.
    Oh so true.

    Tom
    Exactly.

    Tom
    Thanks.  Could use some ideas.

    Tom
    You are welcome, give them a shot and let us know the outcome.

    Tom
    No stupid questions here, those are very sensible questions.  As this is a new process for me , I am still learning myself.  The smoke flavor is very minimal with one application of smoke into the juice.  As the pickles are mostly water, I figure the smoke flavor in the pickles will be half of the strength of flavor in the juice, so I used that as a guide.  The nice thing is, you can add as much as desired.  Just like a good seasoning,  most had a hard time distinguishing the smoke flavor as they weren't figuring on a smoke flavored pickle, but all enjoy them.

    Tom
     
  18. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    It would seem to me that this process might work better when making pickles. My reasoning is that the cuc's haven't absorbed the liquid yet and there fore would absorb more liquid and more of the smoke flavor.
     
  19. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    You hit the nail on the head DS.  That's was the reason I waited until now to post the thread, hopefully someone who makes there own pickles will give it a go and let us know the outcome.

    Tom
     
  20. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    If you wanted smoked pickles but don't can your own. What if you drained all the liquid from the pickles (reserve it) Then introduce the smoke to the pickles in the jar. Let sit then reintroduce the pickle juice. I suppose you could smoke the juice too.
     

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