Passion for Pork

Smoked Pork Fat “Butter” Recipe

Mijune - Tuesday, January 19, 2016


Smoked Pork Fat “Butter” Recipe

Makes 1 lb of “butter”.

Recipe inspired by Derek Demmann.


  • 2 lb (900 g) high quality pork back fat
  • 1 lb (450 g) pork skin
  • 1 clove garlic, minced
  • 2 tbsp (30 mL) apple brandy
  • Sea salt

Optional “butter crumble” or granola.

See recipe for Sweet & Savoury Pistachio, Bacon & Dried Sour Cherry Granola.


  1. Cold-smoke the pork far for 25 minutes using maple wood chips.
  2. Cut the back far for 25 minutes. Cut the pork skin into 1 X 3 inch strips. Spread them evenly on a baking sheet and freeze.
  3. Grind the fat and skin on the smallest die on a meat grinder.
  4. Melt the fat and skin on medium heat, stirring occasionally and the skin starts to crackle.
  5. Strain the mixture and allow the fat to cool and set. Keep the skin separately.
  6. Stir the garlic, apple brandy and salt into the fat.
  7. Add the crispy skin to the Sweet & Savoury Pistachio, Bacon & Dried Sour Cherry Granola.
  8. Serve the smoked pork fat with the granola and crisp skin sprinkled on top.