If you have the equipment (a cold smoker, dehydrator and a blender/ spice grinder), there are few things as easy as making homemade smoked garlic powder. Our version is subtle on the smoke but you could easily make far smokier by smoking it longer or chopping the garlic before smoking. If you don’t have a smoker you could skip the smoking step and just make garlic powder.
Regardless of your method, there’s one trick you need to know: chop your garlic before drying it. Failing to do this will mean longer drying times and the garlic cloves will transform into small rocks that are next to impossible to grind into a powder!
Homemade garlic powder can be used in any recipe that calls for fresh garlic. It’s miles better than the commercial stuff which can sit in storage for years before using and packs the punch/ bite of raw garlic. It’s an awesome ingredient and saves peeling and chopping on nights that you need to shave a bit of time off your dinner prep (I know some will laugh at me for saying that but if you use 3 or 4 tricks like this the minutes add up quickly!)
Here’s a few pictures of the process (we’ll put the instructions on how to make it below them):
- ½ cup potent garlic powder
- 3 heads of garlic
- Cold smoker (or BBQ with a pellet maze) and chips (I used pecan)
- High speed blender or spice/ coffee grinder
- Roughly cut one end off the garlic (I leave the root side in tact so the garlic stays together).
- Light smoker, place the garlic with the freshly cut side facing down and cold smoke the garlic for 4 hours.
- Peel and slice the garlic thin.
- Dehydrate until bone dry (about 3 hours at 125 degrees)
- Grind into a powder
What would you use this with?