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.
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.
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.
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 ;-)
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.
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.
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.
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 ;-)
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