I have Mr. T to thank for the progress I've made in smoking cheese and butter. Through his posts, I have learned much. Thank you, Sir.
That being said, I want to share the procedure I developed. Not suggesting this is THE procedure or even that this should be followed. This is simply what I have found to be what works well for me.
1- Put the butter, still wrapped, in the freezer and leave it for at least a few hours to fully harden. Makes it a lot easier to handle when unwrapping in preparation for smoking.
2- Remove the butter from freezer, unwrap and place on smoking screen. In the pic, you'll see the tray. It's a simple wooden frame covered with a sheet of number 4 (1/4") stainless steel screen. The screen is attached with staples.
3- Put the tray of butter in the smoker, light the AMNPS and shut the door.
4- On completion of smoke, remove the tray of butter and put back in freezer. This hardens it up in preparation for wrapping.
5- After sufficient time in the freezer, remove, wrap with sheets of wax paper deli style and put back in the freezer for storage.
When my customers show up, the butter is hard frozen. That gives them plenty of time to get it home and in their frig without it warming up and getting soft, even in the summer months.
That's my story an' I'm stickin' to it.
That being said, I want to share the procedure I developed. Not suggesting this is THE procedure or even that this should be followed. This is simply what I have found to be what works well for me.
1- Put the butter, still wrapped, in the freezer and leave it for at least a few hours to fully harden. Makes it a lot easier to handle when unwrapping in preparation for smoking.
2- Remove the butter from freezer, unwrap and place on smoking screen. In the pic, you'll see the tray. It's a simple wooden frame covered with a sheet of number 4 (1/4") stainless steel screen. The screen is attached with staples.
3- Put the tray of butter in the smoker, light the AMNPS and shut the door.
4- On completion of smoke, remove the tray of butter and put back in freezer. This hardens it up in preparation for wrapping.
5- After sufficient time in the freezer, remove, wrap with sheets of wax paper deli style and put back in the freezer for storage.
When my customers show up, the butter is hard frozen. That gives them plenty of time to get it home and in their frig without it warming up and getting soft, even in the summer months.
That's my story an' I'm stickin' to it.
