Smoked butter???

Chances are it was whipped butter with a dash of liquid smoke added.

NO! NO! NO! Say it ain't so!

Very intriguing, I find several ways to make smoked butter.
1. Liquid smoke
2. Add smoked salt to unsalted butter
3. Smoke butter pieces in cold smoker
4. Smoke cream then churn into butter
Hope this helps,
Tom

Have you attempted cold smoking pieces of butter?

quote:

Originally posted by Chef-Boy-Arnie:
Have you attempted cold smoking pieces of butter?

I've cold smoked butter a few times with pretty good results. I never thought of doing it until, during a drive down Route 1 from San Francisco to Big Sur, I came across a little fish smokehouse in Half Moon Bay, CA that sold it . While I didn't buy the smoked butter at the time, I thought I'd try it at a later date, and I did.

Instead of the cold smoke baffle, I have a MacGyver type setup utilizing flexible tubing, a styrofoam cooler with holes cut for vents and the tubing, a cooling rack, frozen ice packs, and, of course, duct tape. It works great.

To smoke the butter, I cut very cold sticks of it into tablespoon portions, and put into the cooler. I use 2-3 ounces of hickory or apple and smoke it at 125 for 3 to 4 hours. I then let it come to room temperature, blend it together, and refrigerate it a glass container.

I'm not wild about it served simply with bread, but it's a great addition as an ingredient with things such as scrambled or fried eggs, vegetables like potatoes or beans, as a topping on grilled or sauteed meats, etc.

It simple, so give it a try.

Well as of this morning I would have to say no, but no longer. This is how it was prepared.
¼ pound stick unsalted butter cut into slices ¼ thick inch or so.
1 ounce alder saw dust
Garlic powder to taste

Placed butter slices on fine mesh wire rack. I then smoked the butter for 30 minutes. After smoking I brought the butter to room temperature, then whipped while adding garlic powder to taste.
The result was a mildly smoked garlic butter. I will have to try this on homemade baguettes when browning. During smoking the outside temp was 28 the inside smoker temp was 43 at the end. Do believe for a restaurant environment a more consistent product could be achieved by using the liquid smoke as Max suspects.

WOW! Thanks guys! Who would have thought?

Now I’m convinced I have to try it very soon after my cold smoke baffle arrives.

Hi there....this is Teri from the Creekside Smokehouse...the little fish smokehouse near Half Moon Bay that "dls" spoke of in a reply above. We smoke butter...lots of it! It was in Food & Wine Magazine in December 2010 and it will soon be on an episode of Food Network's "Chopped" series we are told sometime in September 2011. If you are interested in ways of using smoked butter check out our website: www.creeksidesmokehouse.com and we are also on Facebook and the butter uses can be found in the notes section of our page. After it was in Food & Wine Magazine I shipped smoked butter all over the United States. It's pretty awesome stuff! We smoke it at 65 to 70 degrees for 11 hours using hickory and another wood that shall remain a trade secret. Because butter is a fat it absorbs the smokiness quite well and it tends to get smokier when used as a cooking ingredient so a little goes a long way. My favorite way to use it is on steak and of course corn on the cob.