From Show #203N - Pan Seared Buffalo Steaks with a Michigan Morel, Fiddlehead & Ramp Salsa

Ingredients:

1 pint organic soybean oil, preferably from michigan

Directions:

Set up your smoker with hickory according to your manafactuers directions.

Place the soybean oil in a non reactive heat proof pan on the cooking rack and smoke at 250 degrees for approximately 6-8 hours or until the oil is slightly colored and fragrant with the hickory. Let the smoked oil cool to room temperature.

The oil is now ready to be used or stored in the refrigerator covered for 6-8 months.

Notes:

This recipe can easily be scaled up or down according to your preferences and needs.