Homemade Smoked Butter

1. Preheat grill to 180F (82C) using super smoke if possible with hickory pellets.
2. Pour 1 pint of heavy whipping cream into a disposable loaf pan.
3. Smoke for 2 hours, stirring every 1/2 hour.
4. Remove from heat. Cool for 15-20 minutes at room temperature.
5. Cover with food grade plastic wrap, pressing the plastic into the surface of the cream to reduce air contact.
6. Chill overnight.
7. Pour the chilled smoked cream into a stand mixer with a whisk attachment.
8. Whisk on moderate speed until the solid butter pieces and the buttermilk separate. This can take 10-15 minutes or more. The color will have changed from white to a light creamy yellow color.
9. Continue to whisk for an additional minute.
10. Remove the buttermilk and butter pieces from the stand mixer. Strain the butter from the buttermilk (remove as much buttermilk as possible) using cheesecloth or by gently pressing the butter solids gently against the side of a fine mesh strainer.
11. Set buttermilk aside in the fridge.
12. Pat the butter into a ball and submerge into a bowl of ice water. Repeat this step 2-3 times until the water remains clear.
13. Strain any water from the butter again using either cheesecloth or a fine mesh strainer.
14. Finished weight of butter will be between 6-7 oz. Refrigerate for up to 1 week.

Optional additions for flavored butter:

- Salted butter: Add 1/2 - 1 tsp fine sea salt.

- Honey butter: Add 1/4 cup clover honey.

- Truffle butter: Add 1/8 oz finely shaved black truffle.

- Smoked Garlic butter: Add 1 bulb mashed smoked garlic.

- Chive Garlic Butter: Add 2 tsp dried chives & 1 bulb mashed smoked garlic.

- Smoked paprika butter: Add 3 tsp smoked paprika.

- Lemon dill butter: Add Zest & juice of 1 lemon plus 2 tsp dried dill.