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View Full Version : have you smoked horseradish?


HankB
06-08-2017, 07:24 AM
My sister has an organic farm in upstate New York and grows horseradish. She was wondering if this is something she could do for a value add and increase her margins on that crop. I did some searching and came up empty.

I think cold smoking would be the way to go. I don't think that cooking the horseradish would be good for the flavor (but who knows. :shrug: ) I'm not geared for cold smoking but I think I could get by with a very small fire in a large cooker. Perhaps use a soldering iron in a small pile of wood chips.

If any of you have tried this, please share your experience.

Thanks!

Shagdog
06-08-2017, 07:53 AM
I agree Hank, I would think you'd want to cold smoke it. She could get an AMAZEN (http://www.amazenproducts.com/category_s/12.htm) cold smoker for pretty cheap. They're idiot proof to use, and she could turn just about anything into a smoking chamber.. Heck, I've seen Alton Brown use a cardboard box before.

I think the trick would be to figure out just how the horseradish reacts to the smoke. Does it take on a lot quickly, or do you need to smoke it for a week to get just a little flavor? Is it best if you smoke it and then let it sit for a week or if you process it immediately? Or do you smoke the processed horseradish?

I work in Wisconsin and horseradish is big, but I don't think I've ever seen smoked. The stuff that they charge the most for is usually just the hottest.. I'm not saying it isn't a good idea, I just haven't seen it.

Smokey Lonesome
06-08-2017, 10:46 AM
I've smoked a lot of things in my day but not horseradish, but hey, spark it up!

Cold smoking would be what I would try.

Fwismoker
06-08-2017, 11:07 AM
Say you're making horseradish sauce and you wanted to add a smokey profile. If you roughly chop it up it will have more surface area to collect smoke. Chop or roughly grind it and set it mesh or flat surface.

bucko
06-08-2017, 02:49 PM
I love horseradish on prime rib and bologna don't know if I would like it smoked if the meat you put it on is smoked why smoke the horseradish then again might b good

HankB
06-10-2017, 01:52 PM
Say you're making horseradish sauce and you wanted to add a smokey profile. If you roughly chop it up it will have more surface area to collect smoke. Chop or roughly grind it and set it mesh or flat surface.
I was thinking pf splitting the roots lengthwise or cutting into disks to expose more surface (and interior surface.)

I love horseradish on prime rib and bologna don't know if I would like it smoked if the meat you put it on is smoked why smoke the horseradish then again might b good
One never knows if one does not try. And I can think of other uses like horseradish mashed spuds. If you haven't tried those you really should. A smoky flavor could add yet another layer of flavor.

Tanks all for the replies.