I’ve been experimenting with smoke a lot this summer. I enjoy the flavor (and the flavors that can be made with combinations of different types of wood), love the process (and watching smoke slowly billow from the cold smoker) and love that it can be done outside.
I’ve also been salt curing vegetables for years. It’s an easy process and creates a quick preserve that stores without hassle (keep it on the shelf with a lid on) and can create a flavor boost to any meal. As an added bonus, flavored salt is ridiculously easy to make and can be done in minutes (at most).
The ‘trickiest’ part of smoking garlic scapes is to split them in half vertically. Here’s a simple trick: lay your pairing knife on your cutting board (so that the blade is parallel to the board) and pull the scapes
- 1 bunch (10-15) garlic scapes
- ½ cup coarse salt
- Wood chips (oak or cherry) and cold smoker (such as the A-MAZE-N smoke maze)
- Cut the scapes lengthwise (the easiest way is to lie a pairing knife sideways on a cutting board and 'pull' the scapes over it.
- Cold smoke for 2-3 hours until the are smoky and yellowed.
- Finely chop, combine with salt and store in a resealable jar (such as a mason jar).