• Post Reply Bookmark Topic Watch Topic
  • New Topic
permaculture forums growies critters building homesteading energy monies kitchen purity ungarbage community wilderness fiber arts art permaculture artisans regional education skip experiences global resources cider press projects digital market permies.com private forums all forums
this forum made possible by our volunteer staff, including ...
master stewards:
  • Nicole Alderman
  • paul wheaton
  • Anne Miller
  • Pearl Sutton
  • Mike Haasl
  • Joylynn Hardesty
stewards:
  • r ranson
  • James Freyr
  • Burra Maluca
master gardeners:
  • Steve Thorn
  • Greg Martin
gardeners:
  • Ash Jackson
  • thomas rubino
  • Carla Burke

Smoked potato salad!

 
thomas rubino
gardener
Posts: 3526
Location: latitude 47 N.W. montana zone 6A
934
cat pig rocket stoves
  • Likes 7
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
Hi all;  For years now my real wood smoker has been a favorite way to cook. Particularly in the summer when its to hot to use the oven indoors.

Long ago I discovered that putting a few baker potato's in for 5-6 hrs with a pork roast was an outstanding way to cook them!
Baste them with butter / salt/pepper and some garlic powder and you have a special treat!

A few days ago I smoked a pork roast along with two nice baker potato's.
Suddenly the thought occurred too put 8 or so normal spuds in at the same time.
After dinner I placed the small smoked potato's in the fridge overnight.
The next day I peeled them and Liz made them into a most outstanding Potato salad!
Oh My , no matter what recipe you use to make your tater salad... if you use smoked taters it will be the best ever!  
Sort of imparts a bacon type flavor but its really just the smoke. Hmm Good!


I use mountain maple to do almost all my smoking, I do like real hickory but sadly there are not very many to be found in western Montana.

If you have access  to a smoker give  potato's a try.  I'm sure you will be pleasantly surprised!
 
John F Dean
master pollinator
Posts: 1171
Location: southern Illinois.
218
composting toilet food preservation homestead
  • Likes 1
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
It sounds like an excellent idea. Best of all, I have lots of  Hickory.
 
Dan Fish
pioneer
Posts: 100
Location: Sierra Nevada Foothills, Zone 8b
19
dog forest garden fish fungi trees hunting books food preservation building wood heat homestead
  • Likes 3
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
Whaaaaaaa...

This is the greatest idea ever!
 
jordan barton
gardener
Posts: 347
Location: Lasqueti Island, British Columbia
174
goat books chicken food preservation pig solar homestead
  • Likes 7
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
Gotta say.

Every year our island hot smokes a 200 pound pig for our fall fair. I happen to be on the butchering/smoking team and i get a chance to take home the bones/fat leftover meat.

This has made some of the best lard as well as stock.

Imagine smoky pig stock along with smokey lard!! It is so delicious! I implore whoever gets the chance to do this. Its divine.

Now it sure doesn't last long :*(

Smoked potato salad must be grand:)

Heres to smoked food :)
 
Gerry Parent
gardener
Posts: 1156
Location: Westbridge, BC, Canada
302
building solar woodworking rocket stoves wood heat greening the desert
  • Likes 4
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
Well I finally got around to making a smoker for myself after being prodded enough times to make it go to the top of my list today.
All said and done, it took about a half hour to get all the materials together which I already had.
Here it is all together smoking happily away. It consists of a small electric burner and a chafing dish.
I removed one of the screws from the lid to provide a hole for the thermometer to sit in.



Inside, there are 4 small rocks to elevate the metal grate above the mountain maple wood shavings in the centre. A piece of aluminum foil to keep cleanup a breeze. At first, I cranked it up to maximum to get the smoke going then turned it down just under half way and let it smoke for about half an hour.



The result was smoked tofu and hard boiled eggs. Not bad for a first try. The tofu was done with just the right amount of smoke but the eggs could have had a bit more time to 'steep'
Definitely looking forward to experimenting with it more and trying a few other woods as well to try.

 
thomas rubino
gardener
Posts: 3526
Location: latitude 47 N.W. montana zone 6A
934
cat pig rocket stoves
  • Likes 3
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
Congratulations Gerry!
Welcome to the wonderful world of smoking! No not cigarettes and cigars.
But potatoes,  cheese , nuts and vegi's... OH MY  not to mention all the roasts and chicken and turkey and lets not forget Smoked Meatloaf!!!  
You can even reheat pizza in the smoker!  What a wonderful tool these smokers are. Be they a hot smoke or cold smoke , Its all good!  
The ambrosia of the gods!  ENJOY!
 
You don't know me, but I've been looking all over the world for. Thanks to the help from this tiny ad:
All about SkIP, PEP, Badges, BBs and More!
https://permies.com/wiki/skip-pep-bb
reply
    Bookmark Topic Watch Topic
  • New Topic