Smoked Bone Marrow (Meat Butter)

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Bone marrow is an unctuous delicacy that has earned the moniker “meat butter,” and smoking it over an open fire adds another layer of exquisite flavor to an already excellent dish.

Bone marrow is often roasted at a high temperature for a short amount of time, but we utilize a smoker at a lower temperature to add a little more smokiness to the wonderful marrow.

These days, you may find bone marrow on the menu at upmarket restaurants for upwards of $20 per order. However, with this easy recipe, you can make it at home for a fraction of the cost and with no work.

Bone marrow

Smoked Bone Marrow (Meat Butter)

Bone marrow is a soft substance located within bones that is high in biotin and collagen, one of the most abundant proteins in the body.

Marrow bones are generally beef leg bones.

Because marrow is heavy in calories and fat, it has a creamy, almost buttery texture and taste. Bone marrow on toast is a traditional French dish dating back to the 1600s.

It is now used for a number of purposes, the most common of which is to prepare bone broth.

Tips for buying marrow bones:

  1. Bones should already be meat-free. They should not have a strong odor, but rather a subtle meaty odor.
  2. You may have your butcher cut them to whatever length you choose. I trim some into tiny medallion shapes and grab a few bigger ones (approximately 4 to 6 inches in length).
  3. Your butcher may chop them in half lengthwise, making it much simpler to extract the marrow after they’ve finished smoking.

How to make smoked bone marrow

1. Ensure marrow bones are clean and trimmed

As long as the bones are clean, this is one of the simplest dishes to prepare. Most marrow bones purchased from a butcher will be clean and free of tendons, fat, and meat.

If they are dirty, soak them in saltwater (1 teaspoon salt per cup of water) for 12-24 hours before cooking to eliminate any blood and contaminants.

2. Smoking the bone marrow

Start by firing up your smoker to 300F.

I used my Big Green Egg for this recipe. The ceramic-style grill acts as an excellent insulator, creating an oven-like atmosphere ideal for this dish. I used hardwood lump charcoal and topped it with pecan chips.

Place the bones on a baking sheet or roasting pan and smoke them.

They will take around 40 minutes to cook completely, so prepare your fresh parsley salad and crostini in the meanwhile.

3. Prep the fresh parsley salad

Bone marrow is great on its own, but I like to add a fresh parsley salad to balance off the fattiness of the marrow.

You may add anything you like, but mine is simply a basic blend of parsley, green onion, garlic, and olive oil with a little of salt and pepper for taste.

Begin by cutting the parsley and green onion. Put them in a bowl with the garlic, salt, and pepper. Mix everything together, then sprinkle with olive oil over top.

The finished product should have a chimichurri-like consistency that is simple to spoon over toasted crostini.

How to serve bone marrow

The bone marrow should be really hot in the middle and ready to serve after approximately 40 minutes on the smoker.

Depending on the kind of bones you bought, removing the bone marrow from the bone might be difficult.

If the butcher split your bones in half lengthwise, just scoop out some marrow with a tiny spoon or cheese knife.

If your bones are intact, a Georgian knife or a tiny butter knife will suffice. Simply put your knife into the bone and scoop away from it. The marrow should come out with little effort.

Spread it over toasted bread in the same way you would butter, then top with a tiny scoop of your fresh parsley salad. Then it’s time to eat!

Smoked bone marrow recipe


What does bone marrow butter taste like?

The soft interior portion of cow bones is known as bone marrow. It may seem solid, but with a little heat, it melts and has a highly creamy texture comparable to butter. When cooked, it tastes similar to butter, but with a sweeter, almost nutty flavor.

How do you eat smoked bone marrow?

Place your marrow bones on a baking sheet or roasting pan. Place the pan on the grill. Remove the marrow bones from the smoker after 40 minutes and let them to cool slightly. Spread the smoked bone marrow on a toasted slice of French bread using a knife, then top with the fresh parsley salad and serve.

How long does bone marrow take to smoke?

Preheat the smoker to 400°F. Place the bones on a foil-lined tray before placing them in the smoker. Cook for 30-35 minutes, or until the bone marrow bubbles. Scrape out the marrow with a spoon or knife and put it over a couple slices of bread.

Why does bone marrow taste like butter?

What exactly does bone marrow taste like? Because of its high fat level, many people believe it has an umami flavor and tastes incredibly buttery and creamy. It has a somewhat sweet, delicious, full-bodied taste when cooked correctly.

Is it healthy to eat bone marrow?

Collagen is abundant in bone marrow, which promotes the health and strength of bones and skin. It is also high in glucosamine, a chemical that prevents osteoarthritis, soothes joint pain, and lowers joint inflammation.

Is bone marrow fat good to eat?

Is the fat in bone marrow healthy? The fat in bone marrow is really beneficial to your health. It improves mitochondrial health and is beneficial to skin and stem cell production. It contains adiponectin and CLA, which may aid in fat loss.

Do smoked beef marrow bones splinter?

When providing cooked or smoked bones to dogs, be certain that your dog is simply nibbling or chewing on them. The bones should never be physically consumed as they could potentially splinter.

What is the best way to eat bone marrow?

Bone marrow is high in healthy saturated fats, minerals, and proteins such as collagen. It may be eaten directly off the bone, spread over toast, or even used to make tacos. Marrow bones may also be cooked with vegetables to generate a healthy bone broth.

Is it OK to eat cooked bone marrow?

It is totally okay to consume the marrow within the bones as long as the meat reaches a safe temperature. Before removing raw beef, hog, lamb, and veal steaks, chops, and roasts from the heat source, bring them to a minimum internal temperature of 145°F using a food thermometer.

Do you have to soak bone marrow overnight?

It’s not required to soak the bones before roasting the bone marrow, although it may assist eliminate any leftover blood. Refrigerate the marrow in a basin of salted cold water for up to twenty-four hours, changing the liquid with new water every four to six hours.


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