www.sausagemaking.org

Well it had to happen didn't it!?

On the smoked salt thread it was mentioned that one / some of you smoke peppercorns or at least add them in to other combinations.

Having cleaned the racks this morning & rearranged the numerous cheeses, (brie, more brie, cheddar, red Leicester, brie, soy, butter, creamy blue cheese, & couple of bulbs of garlic) ..& trying out some mixed peppercorns.

Therefore the eternal question, how much smoke do they take & how quickly?
Obviously they are a pretty intense flavour all by themselves, so i'm at a loss.

Off topic, any tips also for the garlic bulbs?, (other than leave em in smoke forever).

I've a small mix on a lid of pink white, black, green peppercorns, ..& pimento (4.5%)

Hey Gus...no idea on the pepper,...but i'm interested in your results.

As for the garlic....the first couple I just stuck in there un molested ...after 4 hours of smoke they took on a little.
The second time, i removed as much of the dry husk as possible...it definitely took on more smoke this way

Thanks Dingo.

I need to peel those bulbs then I guess, they'd been sitting there a while, however they were to hand so in they went, they'll have to endure a good 3 smokes at the least based on what others have told me, got to start somewhere though, I tend to grab what's on the condiments shelf.

...Hmm wonder if I can smoke a stock cube

Gus, I put peppercorns in a foil 'boat' and give them a full run on the csg. Works for me, nice smoke, not overpowering.

Thankyou kind sir!

(sorry, there appears not to be a hat doffing, nor a forelock tugging smiley icon).

I will let it blast on, ..'nother question, any sit & mature time or straight into the peppergrinder?

pedant aren't I!?

I can understand why you'd want to try smoking peppercorns but I can't see the smoke flavor coming through after a run through a grinder. I think the natural pepper flavor will overpower the smoke flavor.
A good smoked Spanish paprika is cold smoked for weeks over oak smoke and its awesome. I know it's not the same as smoked peppercorns but your idea should be worth trying and I hope you prove me wrong.

Well, it's just trial & error, with my limited wood dust varieties, however, if it turns up anything that's all good.

We use several grinders, mixed peppercorns, salt & peppercorns, salts, pepper, herb, pepper & salt season all mix, (can get crowded on that table).
As i've already tried smoking a few salts to was time to see if individually or mixed anything came good, however I see that mesquite & applewood are typical peppercorn smoke mix or alternately Hickory & cherry.

(obviously as a male I found this out after popping them in the smoke, afterwards not before) ..not that I have a multitude of different dusts to choose from ...currently*







*This MUST change.

Cold-smoked cardamom pods or decorticated seed are pretty nifty. You might want to try that, too.

Must agree with Dan, in that the pepper corns in a bowl pitch around like a storm tossed boat.
Flavour did not seem to outrun / add anything with regards to peppers initial strong & hot notes when in the grinder.

Fail.