www.sausagemaking.org

Just to mention, as many of you will have done, smoked "basic" / value type butter.

for those of you who have smoked with multiple wood / dust types what differences were imparted?

I gave 4 hrs of smoke to a long twist of butter in an open piece of greaseproof, after trying it on some bread with unsmoked & then smoked pepper salmon it was lovely.

I then gently heated it till it pooled & injected it into basic crisped baked potatoes straight out of the oven (rolled to loosen up the innards & smush em a little. very nice & quick to take a smoke. (but then you experienced lot already know that)

Q. any homemade butters garlic / lemon / lime etc that will fail if smoked to anyone's knowledge?
What stick sizes work best (if not puddling it)?

.. & logically how does cream factor to smoke?

My daughter (9) took me to task & asked me to "tone it down a bit" today when shoving her nose under raw & smoked ingredients.

Cheers.

Am curious as to whether the majority of folk treat butter in the same manner as cheese & vacuum seal it or whether it's mererly wrapped in greaseproof & set aside for a while?

(gave a 100g lump 5 & 1/2 hrs) whilst I enjoyed the other piece after a few days, can I look forward to improvement worthy of expensive vacuum bags?

cheers

Hi Gus.

We tend to vacuum pack our butter, the same as the cheese.

Thanks for the info! ..i'll give it a go, guess a good colder temp 1-2 degrees C out of the fridge will clear up any dented corners under vacuum.

Appreciated.