Smoked Butter
Unsalted butter is smoked at very low temperature in the smoker and absorbs a fine, complex smoky flavor. The smoked butter is excellent for refining steaks, bread, or vegetables. It can be easily portioned and frozen.
Ingredients(for 1 kg)
Instructions
Preparation
15 minutesTake butter out of the refrigerator and warm at room temperature for 15 minutes. Place in a flat, heat-resistant dish. Sprinkle with fleur de sel.
Smoking
1-2 hoursSet smoker to exactly 50-60 °C. Place butter dish in the smoker and smoke with apple and cherry wood for 1-2 hours. The butter should become soft but not liquid. Add fresh thyme in the last 20 minutes.
Portioning and Storing
20 minutesPlace smoked butter on plastic wrap, form into a roll and let firm up in the refrigerator. Keeps in the refrigerator for 2 weeks, in the freezer for up to 3 months.
Pro Tip
Keep the temperature strictly below 60 °C so the butter does not melt and retains its flavor. A thermometer in the smoker is essential here.
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