Black Smoked Garlic
Whole garlic bulbs are hot-smoked at low temperature for many hours until the cloves deeply caramelize and develop a black, soft texture. The result is an intensely sweet, smoky garlic without harshness. Ideal as a seasoning paste, on bread, or in sauces.
Ingredients(for 1 kg)
Instructions
Preparation
10 min.Wipe the garlic bulbs with a damp cloth and remove the loosest outer skin layers. Then lightly rub each bulb with olive oil. Place the bulbs upright on a wire rack or in a muffin tin so they stand stable.
Smoking – Phase 1
5-6 hrs.Set the smoker to 60-65 °C and add beech and apple wood chips. Place the garlic bulbs in the smoker and smoke evenly. During this phase the bulbs begin to soften and initial caramelization sets in.
Smoking – Phase 2
5-8 hrs.Slightly increase temperature to 70-75 °C. Check the bulbs regularly. The cloves should turn deep black and soft as butter. They should yield when gently pressed. Add fresh wood chips as needed.
Cooling and Storage
30 min.Remove the finished bulbs from the smoker and let them cool completely at room temperature. Then store in an airtight container or vacuum-sealed in the refrigerator for up to 3 weeks.
Pro Tip
Do not smoke the bulbs too hot – above 80 °C they become bitter instead of sweet. Patience is key here: the real blackening only begins after 10 hours. Finished bulbs can be stored in the refrigerator for 3 weeks.
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