Smoked butter is deadly addictive. Once only found in restaurants with clever creative chefs. Now you can easily make it at home and pile on the pounds. Because you won't be able to stop eating this stuff.
250grams(2 sticks) salted buttergood quality, not cultured
Cut butter into cubes. Place butter cubes on baking/parchment paper and slide it into a suitably sized zip-lock/top bag.
Place the rubber hose from the smoking gun into the top of the bag. Zip the bag closed to secure the hose end inside the bag.
Following your smoking gun manufacturer's instructions light the woodchips and turn the gun on to smoke. Fill the bag with as much smoke as it will take.It's best to do this in an open area as some smoke will escape the bag.
Once the bag is full of smoke, quickly remove the smoking gun's rubber hose and seal the bag completely.
Leave the butter to absorb the smoke for around 10 minutes. Once you can clearly see the butter in the bag, it will look like the smoke has disappeared, remove the butter from the bag.
Place the smoked butter into a glass or metal mixing bowl. Using electric hand beaters/mixer whip the butter.
Transfer the smoked whipped butter to a ceramic or glass container to be stored (covered) in the fridge.The butter will last for up to a month in your fridge.
GENERAL COOK’S NOTESAll oven temperatures are for a conventional oven, if using fan forced lower the temperature by 20 Deg C (70 Deg F).All measurements are Australian tablespoons and cups. All measures are level, and cups are lightly packed unless specified;
1 teaspoon equals 5ml
1 tablespoon equals 20 ml (Nth America, NZ & UK use 15ml tablespoons)
1 cup equals 250ml (Nth America use 237ml)
4 teaspoons equals 1 tablespoon
I use the below unless specified in my recipes;
Herbs are fresh | Vegetables are of a medium size | Eggs are roughly 60 grams in weight (large) NUTRITIONAL INFORMATION BELOW IS A GUIDE ONLY