Classic Smoked Butter with Beech
Mild, creamy smoked butter with a subtle beech wood flavor, perfect for bread, vegetables, and steaks.
Ingredients(for 0.5 kg)
Instructions
Preparation
2 Std.Remove butter from the fridge and let it rest at room temperature for 2 hours until soft. Place in a shallow metal dish or plate and lightly sprinkle with sea salt.
Prepare smoker
15 Min.Set smoker to cold smoke mode, maximum 20°C. Place beech wood chips in the smoking tray and get them smoldering. Add ice to the lower chamber if needed.
Smoking
2-3 Std.Place the butter dish in the smoker and cold smoke for 2 to 3 hours. Halfway through, turn or stir the butter once so the smoke flavor penetrates evenly.
Finishing
1 Std.Remove butter from smoker, shape into a roll using baking paper, and refrigerate for at least 1 hour until firm. Slice and serve.
Pro Tip
On warm days, place ice cubes in the lower smoker chamber to keep the temperature safely below 20°C and maintain the butter's shape.
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