Smokin-It User Forum!
Recipes => Cold-Smoking => Topic started by: Ken on July 04, 2020, 11:48:26 PM
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I found this recipe online and it looked interesting. I haven’t tasted it yet but it smells great. Gave away three and kept one for myself. I smoked with naturally dried cherry. 150 degrees for 2.5 hours. Don’t use green garlic. Store cooled garlic in a covered jar in the fridge. Good for 6 weeks.
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I like to cut the top off of them, drizzle them with olive oil, and then smoke... you can find a couple old posts of mine where I share process and photos. I then chop it up with a processor and store it for use in any and all recipes that call for garlic.
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That sounds great especially if you wanted to squeeze out the good stuff and eat it right away. The person that wrote the recipe used a low cooking temp of 150 so she could keep them whole in the fridge for 6 weeks and then use them like typical garlic. I'll try them your way next time.
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That sounds great especially if you wanted to squeeze out the good stuff and eat it right away.
Yeah, it just squeezes right out pretty much effortlessly after smoking. I keep some in a small mason jar and the rest I vacuum seal and freeze. When my jar is going to run out I just let one of my frozen packs thaw in the fridge in advance. It'll stay good for a very long time.
It's fine to put the olive oil on it before smoking, but don't ever actually store the garlic in olive oil... that's the prefect recipe for botulism.