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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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06-08-2017, 07:24 AM | #1 |
is One Chatty Farker
Join Date: 01-16-12
Location: Winfield, IL
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have you smoked horseradish?
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!
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06-08-2017, 07:53 AM | #2 |
Quintessential Chatty Farker
Join Date: 07-01-13
Location: Grayslake, IL
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I agree Hank, I would think you'd want to cold smoke it. She could get an AMAZEN 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.
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06-08-2017, 10:46 AM | #3 |
is one Smokin' Farker
Join Date: 06-21-13
Location: Avalon, NJ
Name/Nickname : Bill
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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.
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BGE, PBC, Weber 22 kettle, Vortex, DigiQ DX2, Inkbird IBT-6XS The secret of success is to do the common things uncommonly well. - John D. Rockefeller |
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06-08-2017, 11:07 AM | #4 |
somebody shut me the fark up.
Join Date: 08-22-13
Location: Fort Wayne, Indiana
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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.
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06-08-2017, 02:49 PM | #5 |
is one Smokin' Farker
Join Date: 05-09-16
Location: Ohio
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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
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06-10-2017, 01:52 PM | #6 | ||
is One Chatty Farker
Join Date: 01-16-12
Location: Winfield, IL
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Quote:
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Tanks all for the replies.
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