I've had lots of bad idea but this one takes the cake. My friends and I often cook meat with beer. This weekend, I'm finally turning it around. I've seen tons of threads (most in jest) about making a meat beer but I've decided that I'm actually gonna try it. Tomorrow, I'm gonna make a 6 pack brew of meat beer. I'm still trying to figure out the details.
We first had the idea to just pitch in a raw porter house at the beginning of the boil. Others have said maybe try cooking some bacon and pitching that in. I didn't really have any plans to keep the meet in there for the fermentation process.
Anyway, If anyone has any experience with this (including reasons for why it won't work), lay it on me.
I'll also be making a 5 gal batch of pumpkin ale for when this goes terribly wrong... Though maybe I'll follow up with a turkey hef at the end of the month.
I'll let you all know how it goes and likely admit (in due time) that it was the grossest 'beer' I've yet to taste.