Smoked Garlic
Whole garlic heads are slowly smoked at low temperature, transforming the sharp raw flavor into a deep, sweet, smoky aroma. Smoked garlic can be used versatilely as a seasoning ingredient. Shelf life in the refrigerator is several weeks.
Ingredients(for 1 kg)
Instructions
Preparation
10 minutesCut off the top 5 mm of the garlic heads with a sharp knife to expose the individual cloves. Drizzle olive oil evenly over the exposed cloves and season with sea salt and pepper. Place rosemary between the heads.
Smoking
2-4 hoursPreheat smoker to 100-120 °C. Place garlic heads on the smoking rack or in a heat-resistant pan. Use beech and apple wood. Smoke until cloves are butter-soft and turn golden brown.
Finishing
10 minutesRemove garlic from smoker and let cool. The soft cloves can be squeezed directly out of the skin. Stored in olive oil in the refrigerator, they keep for up to 4 weeks.
Pro Tip
Place garlic heads in a muffin tin or on a piece of aluminum foil so they don't tip over and the oil stays evenly distributed.
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