I’ve never tried this but I figure it’s worth a try. I’ve been peeling garlic off and on for two days.
That’s about 6 cups of garlic. I’ve tried putting it in a bowl, putting another bowl on top, and shaking it hard for as long as my arms can shake; I’ve tried putting 5 – 8 cloves in a mason jar and shaking hard for about a minute and I’ve tried smashing it a bit. The smashing it a bit is, by far, the easiest method for me but it still takes a long time.
Then I chopped it a bit – not real fine. And then, it went into the smoker.
I’ll probably smoke it til dark, then bring it in, put it in a container in the fridge. Hopefully tomorrow I’ll get more garlic peeled and will put it all in the freeze dryer. My plan is to grind it up – have plenty of garlic powder and some smoked garlic powder. I may mix that with salt and have smokey garlic salt.
I had planned to smoke the cloves whole until they were soft, then mash them, then freeze dry them but I’m not sure how long it will take in the smoker and all I want is some smokey flavor so it doesn’t have to be tender. If it isn’t mashed, it should at least be broken up so I figured I’d just chop it a bit, smoke it four or five hours and then, once it cools, it will be ready for the freeze dryer.
I doubt I will get enough garlic peeled to fill the freeze dryer so I’ll probably put rosemary in with it. I’ve not certain the flavors won’t blend but I’m not certain they will. I’ve done different things in the freeze dryer (like apples and blueberries) and never had a problem but garlic . . that’s a bit strong and I definitely don’t want cherries or apples or peaches that taste like garlic.
It’s an experiment with smoking the garlic. I don’t see why it won’t work like I’m thinking but . . we definitely have enough garlic that if I waste a bit, it won’t be the end of the world.