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  #1  
Old 07-28-2015, 11:48 PM
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Default smoked dried romas

I've been wanting to try this in the Daniel Boone. I sliced up some romas, seasoned them with salt, pepper, garlic powder and Italian seasoning. Smoked at 150f for 8 to 11 hours removing the smaller pieces as they dried and eating too.

after sampling many and drying not much left....Definately will be doing more.
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Old 07-28-2015, 11:51 PM
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I've done these in the dehydrator. Family loves them chopped up on salads or added to other dishes. Really robust flavor. Wish I had some of yours!
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Old 07-29-2015, 09:43 AM
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Question...how do you store them? Would you suggest just in a baggie? How about in a jar filled with olive oil? I like this idea and may give it a shot on the yoder.
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Old 07-29-2015, 11:03 AM
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Those look amazing, I would have thought they would have taken longer! what kind of wood did you kiss them with?
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Old 07-29-2015, 12:51 PM
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Store them in a glass jar...No oil...

Try grinding them to a powder...Use in a rub...
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Old 07-29-2015, 01:53 PM
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Quote:
Originally Posted by zeroghd View Post
Question...how do you store them? Would you suggest just in a baggie? How about in a jar filled with olive oil? I like this idea and may give it a shot on the yoder.
OO would work. Or freeze. Anything to reduce the availability of oxygen and mold spores. The tomato is pretty acidic out of the gate tho. Thus preventing many molds and bacteria.
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Old 07-29-2015, 02:07 PM
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I've stored them in EVOO, very good and they keep a very long time in the fridge. Over time, they infuse the oil as well.

So, do some dry and some in oil and see what works best for you.

Any way you slice it, they are very good when done off the dehydrator
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Old 07-29-2015, 02:45 PM
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Good looking tomatoes...both fresh and dried!
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Old 07-29-2015, 02:48 PM
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I vac bag em and freeze em, wellll - most get bagged.
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Old 07-29-2015, 05:44 PM
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Quote:
Originally Posted by Bbqgoddess View Post
Those look amazing, I would have thought they would have taken longer! what kind of wood did you kiss them with?
Lumberjack hickory/maple/cherry blend pellets....just because thats what was in the hopper😀
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Old 07-29-2015, 05:49 PM
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Quote:
Originally Posted by zeroghd View Post
Question...how do you store them? Would you suggest just in a baggie? How about in a jar filled with olive oil? I like this idea and may give it a shot on the yoder.

This is my first go doing this. Im probably going to vac bag mine. Like others have said i guess packed in oil works good. Next batch im leaving out the italian seasoning so i can use in salsas too.
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Old 07-29-2015, 05:51 PM
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Quote:
Originally Posted by zombini View Post
This is my first go doing this. Im probably going to vac bag mine. Like others have said i guess packed in oil works good. Next batch im leaving out the italian seasoning so i can use in salsas too.
Add cilantro/coriander to some then. Maybe some pepper slices on top?
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Old 07-29-2015, 07:11 PM
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Yea thats a good idea. Im going to slice romas length wise next time. Should i seed?
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Old 07-29-2015, 07:44 PM
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[QUOTE=zombini;577105]Yea thats a good idea. Im going to slice romas length wise next time. Should i seed?[/QUOTE]

No need to seed...
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Old 07-29-2015, 07:59 PM
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that'll do pretty tasty!
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Old 07-29-2015, 08:03 PM
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Quote:
Originally Posted by zombini View Post
This is my first go doing this. Im probably going to vac bag mine. Like others have said i guess packed in oil works good. Next batch im leaving out the italian seasoning so i can use in salsas too.
If you are going to refrigerate of freeze, do not use olive oil. It will turn to a semi-solid whitish mass. I just vac bag and freeze or fridge. Fridge for short term of course.
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Old 07-29-2015, 09:39 PM
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Ok thanks guys
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Old 07-29-2015, 09:43 PM
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Looks great! Love em!

On a previous thread, was there some safety concerns aboot storing them in oil? I thought CA had some evidence from the British Special Forces or something?
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Old 07-30-2015, 09:42 AM
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After I dry mine, I will store some in the fridge in a flavored oil. Like the sun dried tomatoes you buy in the store. I use garlic infused olive oil. Not sure how long they last because we always eat them up too fast; maybe a couple of weeks??

Great on salads, seafood, and poultry dishes.
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