Some Cold Smoked Butter

[cowgirl]

I was out of smoked butter and blended salts, so I loaded up the smokehouse the other day to replenish my stash.
Here is a link to more info.. https://cowgirlscountry.blogspot.com/2021/03/cold-smoking-and-canning-butter.html

I went with 5 pounds of salted and 5 pounds unsalted butter.

Mixed up more coarse salt, cracked black pepper and garlic, Added onion to one pan.

Hung a few blocks of pepperjack and mozzarella..

Smoked at 65f and under for 2 hours..
used a mild wood blend.

Removed the butter and let the cheese and salt blends go another 4 hours..

chilled the butter overnight..

wrapped the cheese and bottled the salt blends ..

The next morning I melted the smoked butter...

filled my jars for the canner..

As the butter cools, I give the jars a shake every so often to redistribute the solids..

Canned cold smoked butter.. ready for cellar storage.

I'm going through it too fast.

Smoked butter popcorn..

On tri tip..

On my egg dippin' toast...

Made a smoked butter blonde roux for some crawfish etouffee

Smoked butter seared scallops...

The only thing I would do different next time is can the butter in larger jars. These half pints go fast.

Sorry for so many pictures, but thanks for looking!

 

[bbqwizard]

No need to apologize, this is awesome!

 

[tom b]

Awesome for sure! When I move to the county a smoke house is in order

 

[TravelingJ]

Butter can be shelf stable? I feel like every time you make a post like this, I learn something that I wouldn't have ever considered to be possible. Not to mention the inspiration from the cooks.

 

[SmokinAussie]

Quite incredible Jeanie! You amaze me every time!

Cheers!

Bill

 

[PatAttack]

Home run per usual, Miss Jeanie!!

You make it look too easy!

Hope you and yours are well.

 

[Smokin Dawg77]

WOW !!! as always just amazing .....

 

[Garyclaw]

My God, Women!!!❤��

 

[creek bottom]

Fantastic, Jeanie!!! Just fantastic!!!

 

[Bubba Gup]

Amazing! How did you cook that egg? I’ve never seen one quite like that.


Sent from my iPhone using Tapatalk

 

[ModelMaker]

Sweet.
Ed

 

[PamunkeyHub]

I'm no stranger to canning, but I can say that I've never heard of canning butter. Thanks for sharing!

 

[kevinstaggs]

You're the real deal girl. It all looked great.

 

[SweetHeatBBQnSC]

How does the smoke change the taste of the butter? Excellent looking smoke session, very impressive.

 

[KevinJ]

Master Class Jeanie. :clap:

 

[Stingerhook]

Words can't describe Jeanie.

 

[Chester]

So awesome. Country living at its finest.

 

[Clay-b-que]

Oh yum!

 

[Shiz-Nit]

Awesome

 

[thirdeye]

Nice. I enjoy seeing the right amount of smoke and low heat used on cheese, but especially used on butter. Would you share your canning technique because butter falls into that gray zone of a low-acid food that has never had any USDA or State Extension testing (and testing effectively stopped in the 1950's), and so I've seen 5 or 6 methods online that are radically different. I do small batch smoked butter and make compound butter with some of it, but I'd like to explore canning. And lastly, I want to know how you cooked that egg, it looks amazing.