Smoked BONE Marrow
- 10m Prep Time
- 1h 0mCook Time
- 1h 10mReady In
Smoked bone marrow is a rich and flavorful appetizer, perfect for dinner parties. The marrow is seasoned with olive oil, salt, and pepper, then smoked until slightly liquified. Serve with crusty toasted bread for spreading.
Ingredients
- 1.36 kg bone marrow
- 2.46 ml kosher salt
- 2.46 ml coarse ground black pepper
- 19.7 ml extra-virgin olive oil
- 1 crusty bread cut into ½- to ¾-inch-thick slices
Nutrition (per serving, estimated)
Estimated based off 2 of 5 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 1.59 mg
- Iron: 0.05 mg
- Magnesium: 0.6 mg
- Phosphorus: 0.56 mg
- Potassium: 4.7 mg
- Zinc: 0 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1.36 kg bone marrow
- 2.46 ml kosher salt
- 2.46 ml coarse ground black pepper
- 19.7 ml extra-virgin olive oil
Prepare
- 1 crusty bread, cut into ½- to ¾-inch-thick slices
Let's Cook
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Step 1.
Preheat the smoker to 225°F using applewood or cherrywood.
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Step 2.
In a small bowl, combine ½ teaspoon kosher salt and ½ teaspoon coarse ground black pepper.
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Step 3.
Season each bone marrow canoe with 1 teaspoon extra-virgin olive oil, then sprinkle with the salt and pepper mixture.
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Step 4.
Place the bone marrow, marrow side up, in the smoker and smoke for 1 hour. The marrow will slightly liquify and small bubbles will appear around the sides; avoid smoking longer to prevent losing the liquid.
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Step 5.
While the marrow is smoking, slice a loaf of crusty bread into ½- to ¾-inch-thick slices. When the marrow is nearly done, place the bread slices under the oven broiler for 1 to 2 minutes until toasted.
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Step 6.
Remove the marrow from the smoker and serve immediately with the toasted bread. Serve directly from the canoes, cut side up. Using a small spoon or cheese knife, scoop out a small amount of marrow and spread it on a piece of toasted bread like jam.