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.
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
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.