Cold smoking Butter

[markie_q]

Has anyone had any success with this?

If so what did you sit the butter on?

Was it salted or unsalted?

How long do you smoke it for?

Any recommendations on wood type?

[Icefever]

I've not tried that but just thinking it through put the butter on a wire rack. Smoke for a couple of hours, check to see what it's like,  you could then cut it in half take one half out, leave the other for another hour??

Best of luck, let us know??

Ice.

[Wade]

I have a chef friend who I smoked butter for. It is straightforward and is very much like smoking cheese.

The Smoker needs to be kept cool to stop the butter from softening too much - this time of year is ideal, especially in the evenings. It is also a good idea to place a bowl of ice under the cheese to help ensure that the heat fro the smoke generator does not raise the temperature too much.

When smoking place the blocks of butter on wire cake cooling racks.

I initially tried both and unsalted was by far the best. I only smoke unsalted butter now.

Smoke for about 3 hours - just as you would cheese. I use mainly use Hickory but sometimes Oak - but most woods (excluding Mesquite) would be fine.

Once smoked wrap it and leave it in the fridge for a week to let the smoke flavour mellow a little and to diffuse through the butter block.

Smoked butter is not something that you should use for general cooking as the smoke flavour easily gets lost. It is mostly used as a garnish on, say, vegetables or steaks just before they are served. Then you get the lovely smoky aroma as you eat.

Tray of ice

First layer of butter

Second layer

Packed and ready

[markie_q]

Do you vac pack it to wrap it?

[Wade]

Yes I vac pack it

[markie_q]

19 minutes ago, Wade said:

Yes I vac pack it

Thanks Wade, will put some in with the garlic and cheese later today. 

[Slip Digby]

I cold smoked some butter yesterday along with cheddar and garlic. How long should I keep the butter in its bag before using it. I assume like the cheese it needs a few days to mellow out?

[Slip Digby]

4 hours ago, BryceRodriguez said:

Hey @Slip Digby, listen store the smoked butter in an airtight container or bag in the refrigerator for at least two to three days before using it to allow the smoke flavor to mellow out. Use it within a week or so for best quality as it has a shorter shelf life than regular butter.

I bagged it up and put it in the fridge on Monday. Brilliant, I'll try it tomorrow. Thanks for responding, I appreciate it 

[Wade]

Hi @Slip Digby. As Bryce has mentioned a week or so in the fridge to allow the flavour to infuse is fine. Depending on how much you smoked and the rate you use it, once you have let it diffuse you can then freeze it for later use.

Wade

[Slip Digby]

On 5/12/2023 at 7:31 AM, Wade said:

Hi @Slip Digby. As Bryce has mentioned a week or so in the fridge to allow the flavour to infuse is fine. Depending on how much you smoked and the rate you use it, once you have let it diffuse you can then freeze it for later use.

Wade

Many thanks