📝 About This Recipe
Elevate the humblest of pantry staples into a gourmet masterpiece with this cold-smoked artisanal butter. By infusing high-quality cream with the deep, campfire essence of hickory and finishing it with hand-harvested sea salt, you create a condiment that is both rustic and refined. This golden elixir adds a transformative, umami-rich depth to everything from crusty sourdough to seared ribeye steaks.
🥗 Ingredients
The Dairy Base
- 1 pound High-fat European-style butter (unsalted, cold, and cut into 1-inch cubes)
- 2 tablespoons Heavy cream (to help emulsify during the whipping process)
Flavor Enhancers & Finishing
- 1.5 teaspoons Maldon sea salt flakes (for a delicate crunch and clean saltiness)
- 1 teaspoon Manuka honey (optional, to balance the smoke with a hint of floral sweetness)
- 2 pieces Fresh thyme sprigs (for aromatics during the smoking process)
Smoking Equipment Essentials
- 2 cups Hickory or Applewood chips (soaked for 30 minutes if using a traditional smoker)
- 4 cups Large bowl of ice (to create a cold-smoke environment)
- 1 sheet Butcher paper (for rolling and storing the finished logs)
👨🍳 Instructions
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1
Begin by prepping your butter. Cut the cold unsalted butter into 1-inch cubes to increase the surface area, allowing the smoke to penetrate more deeply.
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2
Place the butter cubes in a shallow, wide glass or stainless steel bowl. Spread them out in a single layer rather than stacking them.
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3
Prepare a larger secondary bowl filled with ice. Place the bowl of butter directly on top of the ice; this 'cold-smoke' setup ensures the butter absorbs flavor without melting or losing its structure.
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4
If using a handheld smoking gun, cover the butter bowl tightly with plastic wrap, leaving a small gap for the nozzle. Insert the tube and fill the bowl with dense smoke for 30 seconds. Seal completely and let sit for 10 minutes. Repeat this 3 times.
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5
If using a traditional outdoor smoker, set it to the lowest possible temperature (ideally below 90°F/32°C). Place the ice-chilled butter bowl on the grate furthest from the heat source.
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6
Smoke the butter for 1 to 2 hours. Every 30 minutes, gently toss the butter cubes with a chilled spoon to expose new surfaces to the smoke.
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7
Once smoking is complete, remove the butter from the heat source. It may look slightly yellowed or 'tanned' on the edges—this is exactly what you want.
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8
Transfer the smoked butter cubes to the bowl of a stand mixer fitted with the paddle attachment. Allow the butter to soften slightly at room temperature for about 10 minutes.
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9
Whip the butter on medium speed for 3-4 minutes until it becomes light, airy, and pale. This incorporates the smoke flavor evenly throughout the fat.
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10
Slowly drizzle in the heavy cream and honey (if using) while the mixer is running. This creates a luxurious, spreadable texture.
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11
Fold in the Maldon sea salt flakes by hand using a spatula. You want the flakes to remain somewhat intact for little bursts of saltiness.
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12
Lay out a sheet of parchment or butcher paper. Spoon the whipped butter onto the center and roll it into a tight log (compounds style), twisting the ends like a candy wrapper.
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13
Refrigerate the log for at least 4 hours, or ideally overnight. This 'curing' time allows the volatile smoke compounds to mellow and fully integrate with the dairy.
💡 Chef's Tips
Always use high-quality butter with at least 82% butterfat; lower quality butters have too much water and won't hold the smoke as well. If you don't have a smoker, you can use a few drops of high-quality liquid smoke, but the depth of flavor won't be as complex as the cold-smoke method. Avoid over-smoking; too much time in the smoke can lead to a bitter, acrid 'ashtray' taste rather than a pleasant woodsy aroma. Make sure the butter stays solid; if it melts and re-solidifies, the texture will become grainy rather than creamy. Store the finished butter in an airtight container or vacuum-sealed bag, as butter easily absorbs other odors from your refrigerator.
🍽️ Serving Suggestions
Slather generously over warm, toasted brioche or a crusty sourdough baguette. Place a thick slice on top of a hot, seared ribeye steak or grilled pork chops just before serving. Stir a tablespoon into hot grits or mashed potatoes for an instant campfire-inspired upgrade. Use it to sauté fresh prawns or sea scallops to add a subtle grilled flavor without a barbecue. Pair with a glass of peaty Scotch or a bold, oaked Chardonnay to complement the smoky notes.