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That Time of Year - Making the Smoked Ghostly Garlic Salt

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  • JGrana
    Club Member
    • Aug 2016
    • 260

    That Time of Year - Making the Smoked Ghostly Garlic Salt

    Late fall, garlic have been harvested and cured (and lightly smoked). Ghost Peppers are harvested as well.
    Time for my 2019 Smoked Ghostly Garlic Salt!

    Smaller batch this year - Ghost Pepper ripened pretty late. But, the garlic was a great harvest.

    Decided to add some of the younger (green) Ghosts. Tasted one - still very hot!

    A little change this year - I added some Spanish sea salt as well as the Himalayan Pink salt.


    Click image for larger version

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    I put them in my KBQ when I did a long smoke (Beef Ribs). Took the Ghosts out and put them in a dehydrator for a half a day to make sure they were nicely dried.

    The salt went into a bag - then back on the smoker a week later when I did some ribs.

    I like to smoke the salt at least twice. Usually they get around 18-24 hours in the smoker. Salt is so dry, it takes time to get that nice smokiness on them.

    Smoked the garlic the second time I smoked the salt. Around 4 hours.

    Put the garlic in a dehydrator for 2 days - believe me you want them dry dry dry before you try to crush them!!!

    Garlic into an old grain grinder then dump on the hand crushed peppers sitting on the salt.

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    I usually do 2 lbs of salt, maybe 30 peppers and lots of cloves of garlic.

    Mix it up in a covered tupperware and let age for a few weeks.

    Something new I am trying with this years version... Adding some dried Garlic bulbils. These are the tiny bulbs that come from the flower of hardneck garlic. You can plant one - and you will get a single clove. Plant that one a year later and you get a small head with a few cloves. Take a clove from that one a year later - and a nice size head of garlic.

    They have a nice light garlic flavor - a bit mellow and sweet but garlicky none the less.

    Click image for larger version

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    They are in the dehydrator now, in a day or two I will crush them up and add the the mix.

    Should be an interesting version ;-)




  • texastweeter
    Club Member
    • Jul 2017
    • 2238
    • Republic of Texas

    #2
    What is your traditional recipe, method?

    Comment


    • JGrana
      JGrana commented
      Editing a comment
      I usually smoke 4 lbs (2 bags) of Himalayan Sea Salt - course ground:

      https://www.amazon.com/Sherpa-Pink-A...s%2C442&sr=8-6

      I put them in a pan and smoke them along with whatever I am cooking - brisket, ribs, pork
      I like to get 2 smokes on them - they don't take up smoke very well.

      For the Ghost Peppers, for 4 lbs of salt, I usually use around 30-40 peppers.
  • JGrana
    Club Member
    • Aug 2016
    • 260

    #3
    Less if you want it less hot. For the garlic - at least 30 bulbs depending on size. I like to slice the cleaned cloves and smoke them on the salt.

    Grind the garlic using a grain grinder:
    https://www.amazon.com/grinder-crank...s%2C190&sr=8-4

    They need to be REAL dry.

    Mix all together and put into salt grinders!

    Comment

    • Andrrr
      Club Member
      • May 2019
      • 85
      • Wisconsin
      • Cookers: WSM 22”, Weber Kettle 22” w/ SnS, Weber Smokey Joe, GMG Davey Crockett
        Thermometers: Maverick ET-732, Thermapen MK4

      #4
      Not something I see myself doing but it sounds awesome!

      Comment

      • Steve B
        Club Member
        • Jun 2016
        • 2617
        • Rockland county New York
        • Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
          Yoke Up custom charcoal basket and a Grill Wraps cover.

          22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.

          Napoleon gas grill (soon to go bye bye) rotting out.

          1 maverick et-733 digital thermometer - black
          1 maverick et-733 - gray
          1 new standard grilling remote digital thermometer
          1 thermoworks thermopen mk4 - red
          1 thermoworks thermopop - red

          Pre Miala flavor injector
          taylor digital scale
          TSM meat grinder
          chefs choice food slicer
          cuisinhart food processor
          food saver vacuum sealer
          TSM harvest food dehydrator

        #5
        I likie.

        Comment

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