Page 172 of Meathead's book, the recipe/instruction for Smoked Garlic Powder & Smoked Onion Powder, I have two questions:
Is there a recommendation for wood to flavor, or would these be just the smoke from the coal be best (that is what I am leaning towards, as it might be the most 'neutral')?
Second, assuming the finished product is properly sealed and stored, what would be estimated shelf life? 3 months? Less? More?
Is there a recommendation for wood to flavor, or would these be just the smoke from the coal be best (that is what I am leaning towards, as it might be the most 'neutral')?
Second, assuming the finished product is properly sealed and stored, what would be estimated shelf life? 3 months? Less? More?
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