Guest Post by Julie
Smoked garlic sea salt ... hmm — just imagine its many uses for seasoning bland veggies - and meats!
Julie from Astoria, Oregon, dehydrates elephant garlic — and it is amazing!
In the image above, you can see Julie's slices of mammoth garlic dehydrating on a Nesco dehydrator. Read more about Nesco dehydrators here and see Amazon images below.
Julie says: "We start by dehydrating the elephant garlic in a Nesco® dehydrator at 125°F for almost 24 hours, rotating the pans every 8 hours."
She then smokes it in a smoker, and enjoys the results of her labor, but wondered if we had any suggestions or improvements to what she was already doing?
Our short answer: No.
Julie continues: "After that we have a propane smoker we use to smoke the garlic. We use a 'Misto' sprayer (see photo of it shown to the right of the big red bottle of 'Wright's All Natural Hickory Seasoning') to spray liquid smoke and then put the garlic on a small screen. Dry smoke for one hour. The garlic comes out toasted brown."
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"After crushing it in a magic bullet, we mix it with a fine sea salt and use it for seasoning on a double-steamer chicken after it's cooked."
"We also smoke our own sea salt by mixing pink Himalayan and white coarse sea salt with crushed garlic. Smoke the mixture for seven hours – spraying occasionally with liquid smoke. It is amazing."
Julie says "it is so good, I wish you could sample it!"
The best way to store your smoked garlic sea salt is by vacuum-packing it.
"We just vacuum-packed about 60 jars of homemade smoked garlic sea salt. We are going to be smoking the elephant garlic tomorrow! We steam chicken thighs with our sea salt and spade L ranch seasoning – and use the garlic powder for taste after."
Thanks so much for sharing, Julie!
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If you came to this page before reading about how to dehydrate garlic, read how to dehydrate garlic here.