smoked butter

Canugghead · December 2014

A friend on the other forum has been smoking boatloads of cheese since tasting my soldering iron smoked cheese few years ago at Niagara eggfest; she's also been smoking butter. While smoking cheese today I threw in a stick of butter for the first time; she told me butter doesn't need to mellow like cheese so I tried some on a fresh dinner roll just now, omg! can't believe I missed out on this for so long!

Sammi · December 2014

Looks like a great idea, I'll have to search a bit to see how to do it.

theyolksonyou · December 2014

I saw that butter earlier. I can't say that I've ever had smoked butter. Sounds very interesting.

anton · December 2014

Wow, just wow!
@-)

nolaegghead · December 2014

If I only lived in a giant walk-in cooler....wait, I have my cold smoker!!!

I'll have to try that, it'll blow people's minds.
@-)

DMW · December 2014

Dang, wish I had seen this before I smoked my almonds and cheese on Monday.

Canugghead · December 2014

nolaegghead said:

If I only lived in a giant walk-in cooler....wait, I have my cold smoker!!!

I'll have to try that, it'll blow people's minds.
@-)

actually it wasn't that cold here this morning ...

half way (45 min) into the smoke:

when done, red spot on the butter:

I speculate my soldering iron setup, with pan of ice cubes, generates less heat than AMZNS ? After 1.5 hours, most cubes were not melted:

Sammi · December 2014

@Canugghead, Just drove through Vaughan this morning. Thought I could smell something.

shtgunal3 · December 2014

That's petty damn cool right there.

YEMTrey · December 2014

Smoked butter on some cornbread?!!!! Sounds like heaven to me!

Chubbs · December 2014

^:)^ Wow

nolaegghead · December 2014

I admire your dual thermapen gear. I have about 5 IR guns, but I'm behind you with the instant reads!

Canugghead · December 2014

Thanks everyone but my friend PattyO on the other forum deserves all the credits!

Canugghead · December 2014

nolaegghead said:

I admire your dual thermapen gear. I have about 5 IR guns, but I'm behind you with the instant reads!

Long story, after my original died after more than a year, and due to user error, Thermoworks sent me a new one (their choice of colour, hence orange) absolutely free, even free shipping! I used the money saved to buy the red one!

Canugghead · December 2014

I heard it's good on fish, oysters, corn and corn bread ... oh, the most interesting part, when served on Saltines at eggfests, mostly women go orgasmic over it!

Now I'm thinking smoked cream cheese, and homemade smoked ghee!

Just found this in a smoking forum, the guy smoked his butter a tad too long/hot?

Canugghead · December 2014

DMW said:

Dang, wish I had seen this before I smoked my almonds and cheese on Monday.

Totally unplanned, saw the butter when taking out the cheese. In fact I needed a couple of smoked cheese threads to remind me of the forgotten cheese!

nolaegghead · December 2014

It's done when it probes like buttuh!

Canugghead · December 2014

Well, it probed like hot melted buttah

caliking · December 2014

Canugghead said:

I heard it's good on fish, oysters, corn and corn bread ... oh, the most interesting part, when served on Saltines at eggfests, mostly women go orgasmic over it!

And here I thought this was a family forum

What an idea! I'm jealous of that big hunk of smoked butter you have now. But you also had smoked ice at the end of your "cook", which I think could have been interesting too - add some smoke flavor to your cocktail of choice?

My mom used to make ghee at home when we were little. Its super tasty. We may start making it at home for caliprince now, so I may have a chance to try your smoked ghee idea too (I'm stealing that).

SaskNortherner · December 2014

I have been cold smoking butter for about 4 years now. I usually cut it into sticks first to gain more surface area. I always do it in the winter when my smoker is as cold as a fridge. It is good on steak as well, try a few sticks of the garlic butter it is great! It is good on steamed broccoli or asparagus. When I do it I usually do about 10 pounds as it freezes well. I cold smoke it for three to four hours with a Bradley smoke generator.

theyolksonyou · December 2014

@SaskNortherner‌ welcome to the forum! Way to drop some knowledge on your first post. Keep it coming. Sounds like you can teach is something.

Chef Charles · December 2014

Gary,

I am going to have to try this!

fletcherfam · December 2014

We have done it a couple of times. Turns out awesome

Little Steven · December 2014

The great thing about this is that I know you will give me some.

Durangler · December 2014

I'll give the butter a try when the temps in Phoenix dip below 35F.

Probably have only a couple mornings at that low low temp.

)

Canugghead · December 2014

@caliking - I'm just the messenger! Yes every time before I ditched the pan of brown ice I wondered if they'd be good for cocktail, next time I should taste it, seriously. We have been making our own ghee for a while, super easy, just google/youtube.

Canugghead · December 2014

@SaskNortherner - Welcome, great first post, thanks for sharing. Sometimes I smoke cheese even in the summer, just do it in the morning or evening, with the ice cubes, never had a problem.

Canugghead · December 2014

Chef Charles said:

Gary,

I am going to have to try this!

It's fun, don't make the same mistake as me, smoke more than one stick!

Canugghead · December 2014

Little Steven said:

The great thing about this is that I know you will give me some.

Smoked cheese for sure, but with only one stick of butter I'm not so sure!

Canugghead · December 2014

Durangler said:

I'll give the butter a try when the temps in Phoenix dip below 35F.
Probably have only a couple mornings at that low low temp. )

I heard some folks in warm places do the cold smoking in installments, e.g. after every half hour, stop, talk cheese indoor to cool down, then repeat. It's a pain but do-able.

Smoker317 · December 2014

I am going to try that!!! I am getting ready to smoke a batch of cheese.

smoked butter

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