Smoked Condiments

• 3 cups/936 grams maple syrup
• 4 1/2 cups/1,250 grams Heinz ketchup
• 1 3/4 cups/600 grams soy sauce
• 2 7/8 cups/910 grams balsamic vinegar
• 4 cups/600 grams all-purpose flour
• 4 cups/235 grams potato flakes
• 2 cups/225 grams dried fruit
• 2 cups/452 grams plain whole-milk yogurt
• 1 pound/452 grams unsalted butter
• 2 cups/520 grams whole milk or heavy cream
• 1 pound/455 grams cheese (mozzarella, feta, ricotta, Cheddar, etc.)

1. Get your smoker going and set it to the lowest possible temperature.
2. Have on hand an 8 x 10-inch disposable aluminum pan for each item to be smoked.
3. Pour each ingredient to be smoked in its own disposable aluminum pan.
4. Cold smoke each ingredient for 2 hours.
5. Stir them every 30 minutes to increase the amount of exposed surface area.
6. If you are smoking dairy, fill one extra pan with ice for each container of dairy.
7. Put each container of dairy on top of a pan of ice in the smoker.
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. 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.

maple syrup, ketchup, soy sauce, balsamic vinegar, flour, potato flakes, milk, butter, milk, cheese

Taken from www.epicurious.com/recipes/food/views/smoked-condiments-374132 (may not work)