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."
"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.