How to Smoke Butter
Duration
25 min
Level
Steps
A rich, aromatic smoked butter infused with the earthy essence of Australian paperbark—perfect as a starter with damper or as a compound butter for grilled meats.
Ingredients
- 1
250 g quality unsalted butter, chopped into 2 cm cubes and frozen
- 2
100 g paperbark
- 3
Pinch of sea salt
Method
- 1
Tear the paperbark into 4–5 pieces and arrange them inside a large metal bowl.
- 2
Set the frozen butter cubes evenly in a metal sieve and place the sieve over the bowl.
- 3
On a heatproof surface, use a blow torch to ignite the paperbark until it begins to smoke. If it flames, gently blow it out to maintain a smoulder.
- 4
Cover the setup with foil, creating a small vent hole at one corner to allow controlled airflow. Let the smoke infuse the butter for several minutes.
- 5
Repeat the smoking process 3–4 times, reigniting the paperbark as needed to maintain a steady smoke.
- 6
Once smoked, transfer the butter to a bowl. Add sea salt and whip with a balloon whisk or stand mixer until pale, soft, and fluffy.
- 7
Serve with warm sourdough, damper, or Johnny cakes, or use as a flavour-packed finishing butter for grilled meats.
Tips
- 1
Use good quality cultured butter for the best texture and depth of flavour.
- 2
Freeze the butter in small cubes for maximum smoke absorption.
- 3
Keep a spray bottle of water nearby in case the paperbark flames too much.
What you'll need
You will need:
Sieve
Metal bowl
Tin foil
Blow torch or lighter
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