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Post by Gus65 on Apr 1, 2015 21:43:21 GMT 10
Saw a recipe for smoked honey ice cream and not being much of a sweet tooth disregarded it.
BUT
How good would it be to add a bit of smoked honey into a marinade, baste or sauce? Probably give my honey, mustard vinaigrette a huge lift.
Brother in law lets a guy put hives on his property and gets paid in honey so I'll get in his ear and get some shortly.
Thinking of a low temp smoke not hot but not cold. Don't reckon the smoke would penetrate in that well in autumn on the Far South Coast with a cold smoke but I don't want to change it by cooking it so I'll call it a tepid smoke.
Single bead snake in the bullet smoker to keep it about 60-70 C at the hottest with either banksia nuts or iron bark chunks for smoke. Honey is off iron bark, spotted gum and south coast eucalyptus blossom. Couple of hours of smoke and into a jar for mellowing.
May as well do some smoked chilli oil, smoked salt and start the chipotle drying and smoking process at the same time because I've got plenty of room.
Easter weekend project coming up.
Reckon it will work?
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Post by smokey on Apr 1, 2015 22:55:39 GMT 10
Warm smoke it at whatever the days temp is at. Over 40c and honey goes funky and it looses its mojo.
I did this only once when When I was about twenty five and got inedable furniture glue. Never read or thought about it again until now.
I was using a 20 lt paint can drum smoker back then that I was hot smoking fish with. The honey was a fail.
Just did some searching and I can now understand why. I stuffed up its structure and made a molassis instead of a smoke spiced runny honey. Back then I didn't understand why or even know how low honey will burn.
Im in no way expert here but honey is wierd stuff.
Ask your Brother in law to talk to the bee keeper about what he thinks as keepers do heat honey and he would know what a sweet smoking temp would be.
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Post by Gus65 on Apr 2, 2015 18:26:07 GMT 10
Thanks Mick,
Did some checking and found that honey is pasteurized at 160 F and will start to go off. Apparently it will last for years if stored well because of its composition but heating it stuffs it.
I'll keep it under 110 F and it will be fine. That would also be a good temp to start the chipotles at so they get heaps of smoke into them. I can always finish them in the dehydrator.
ProQ is going to be busy this weekend, I might even remember to take photos.
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Post by chrisg on Apr 2, 2015 18:39:45 GMT 10
Honey is, odd. The tales of perfectly edible honey coming out of Egyptian pyramids are completely true - natural honey can survive unspoiled for literally millennia, for a variety of reasons, there is nothing in honey that bacteria can grow on for starters but more so the bees leave behind sort of bubbles of hydrogen peroxide that will kill any bugs that try. I'm thinking if you heat honey the H2O2 boils out at a pretty low temperature and you remove the honey's immune system  Cheers |
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Post by smokey on Apr 2, 2015 18:58:23 GMT 10
I've been searching around and found nothing conclusive on how to smoke honey. But plenty on what temps " Change " it.
As low as 37c and it can change. Aparently,,,,
The up side is. I'm sure we are about to find out, Compaire notes and write the book ourselves and own it
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Post by chrisg on Apr 2, 2015 19:34:27 GMT 10
I'd say keep it simple, honey is a temperate thing really, 37 C sounds like getting tropical, cooler the better. Cheers |
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Post by Gus65 on Apr 2, 2015 20:59:41 GMT 10
Going to cold and wet here over the weekend so I'll cold smoke it with a larger surface area in a shallow dish
Not going to the trouble of doing it to ruin it.
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Post by chrisg on Apr 2, 2015 21:46:30 GMT 10
Um.. yeah mate... your honey Sounds like a damned good plan. Cheers |
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Post by captaincook on Apr 3, 2015 9:12:33 GMT 10
Could you add a couple of mils of liquid smoke toit to obtain the same results without the temps destroying the honey?
Cheers
Captain
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Post by Gus65 on Apr 3, 2015 10:57:28 GMT 10
Probably , not many beers involved in that job though.
Liquid smoke is another of those things I've never seen for sale here.
Il keep an eye out for it but I do like the satisfaction of having made it myself.
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Post by smokey on Apr 3, 2015 11:06:20 GMT 10
BBQ's Galore carry it. The Colgin brand which is one of the better brands.
It is a handy thing to have Particulary in marinades and making home bbq sauce.
I get mine online from USA foods
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Post by chrisg on Apr 3, 2015 12:41:28 GMT 10
You find Liquid Smoke in the strangest places, my current bottle was from the Reject Shop but one of the IGAs here carries it.
Cheers
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Post by captaincook on Apr 3, 2015 14:24:17 GMT 10
I got mine from a gourmet food shop in Port Fairy.
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Post by Deleted on Apr 3, 2015 16:48:21 GMT 10
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Post by Deleted on Apr 3, 2015 16:59:18 GMT 10
G'day
Woops before you reach for the pillow cases and get in the deep DoDo with SWMBO. Calico is a cheap lining material available from your local haberdashers. I used to filter native honey. Cheap and safe
Regards dave
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