Smoked Rosemary Butter
High-quality butter is infused with fresh rosemary and then cold-smoked to develop a deep, complex smoky flavor. The smoked butter is excellent for finishing steaks, vegetables, and fresh bread. Smoking at low temperatures prevents melting and preserves the creamy texture.
Ingredients(for 1 kg)
Instructions
Preparation
15 minutes + 1 hour chillingBring butter to room temperature. Combine with chopped rosemary, salt, garlic powder, and pepper. Shape into a roll or flat disc, wrap in cling film, and freeze for 1 hour.
Smoking preparation
15 minutesPre-chill the smoker to 10–18 °C. Prepare beech wood smoking dust and place a few fresh rosemary sprigs on the embers. Place unwrapped butter on a wire rack or tray.
Cold smoking
2-4 hoursSmoke butter at 10–18 °C for 2–4 hours. Ensure the temperature does not exceed 18 °C to prevent the butter from melting. Place ice cubes in the smoking chamber if needed.
Storage
30 minutes restingRemove smoked butter, wrap in cling film or parchment paper, and rest in the refrigerator for at least 30 minutes to allow the smoky flavor to fully develop. Keeps in the refrigerator for up to 2 weeks.
Pro Tip
Freeze the butter on a flat tray or as a shaped roll before smoking – this keeps it firm throughout the entire smoking process and ensures even smoke absorption.
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