Here's how to make Smoked Garlic Sea Salt, brought to you 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 coming up.
Click the RED WORDS to see the dehydrators on Amazon.com
This is a square-shaped food dehydrator, perfect for snacks, fruit, and beef jerky. White with a top black tray edge, with a white lid.
This round Nesco Snackmaster comes with a jerky gun kit and 5 trays. It has a very light grey body with a darker grey lid.
This is the new version of mine as it has an updated lid. It's a light grey body with a darker grey lid.
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Click the RED WORDS to see the accessories on Amazon.com
Nesco LSS-2-6 Round clear plastic 13-1/2" diameter Fruit Roll Sheets, white.
Nesco LM-2-6 Round plastic mesh 13-1/2" diameter Clean-A-Screens, white.
Nesco WT-2SG Round Speckled Plastic 13-1/2" diameter Add-A-Tray.
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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 a photo of it below 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."
Wright's All Natural Hickory Seasoning - 1 Quart - Liquid Smoke
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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.
Julie continues:
"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!
If you came to this page before reading about how to dehydrate garlic, read how to dehydrate garlic here.
Susan Gast began Easy Food Dehydrating in December 2010.
Read Susan's story of what sparked her interest in all things related to "food dehydrating."
She is featured on the Mother Earth News blog, and on Solo Build It! (SBI!) who hosts this site. Read her first SBI! interview and her second SBI! interview.
Since 1980, Susan's involvement in publishing - in one form or another - led her to create ePubTechReviews which reviews a variety of products related to the publishing industry - if you're at all interested in AI and self-publishing. The website is also hosted by Solo Build It!
Susan also runs her namesake site SusanGast.com on Solo Build It! that showcases the books she has written since 2012.
Do you want to send Susan a quick message? Visit her contact page here. She'd love to hear from you!