Using Trim For Butter

When using trim for butter can you use wet leaves or do they have to be dry?

since no one got back to you, i'll through my 2 cents in... you can use them wet... I'd just use a double boiler and let them go for 4 or 5 hours, then strain them out...

was looking for an answer to this exact question myself. *bump*

My shake is dry but that's just the way I've always done it. Large pan, 2 lb butter, 64 g. of extremely resinous shake w/o big fan leaves (can smoke it and get high), and the rest water. Simmer for 4h 20m and chill overnight. Cut hole in top of butter and drain. Take butter out and set on paper towels water side down to wick out the water, scrape the nasty stuff off the butter, cut it and measure out chunks ready for baking. Mine tastes great with no refining.