Smoked Condiments

Directions

1. 1
   Get your smoker going and set it to the lowest possible temperature.
2. 2
   Have on hand an 8 x 10-inch disposable aluminum pan for each item to be smoked.
3. 3
   Pour each ingredient to be smoked in its own disposable aluminum pan.
4. 4
   Cold smoke each ingredient for 2 hours.
5. 5
   Stir them every 30 minutes to increase the amount of exposed surface area.
6. 6
   If you are smoking dairy, fill one extra pan with ice for each container of dairy.
7. 7
   Put each container of dairy on top of a pan of ice in the smoker.
8. 8
   Remove them from the smoker and let any liquid condiments cool to room temperature before placing them in storage containers, putting any perishable items in the refrigerator.
9. 9
   We save the original containers and reuse them after smoking, simply labeling them smoked, so that they are easily stored in our cupboards and refrigerator.