Originally Posted by robtotten
... and bacon as a "dry hop" in the secondary. I read about someone using bacon in the secondary recently. I think it was oven cooked and had the fat sliced off to avoid the beer going rancid...
And I thought I was the only one....
I had quite a bit of luck with a smoked bacon porter recently. It got rave reviews. No other breakfast ingredients, but heres my method for bacon additions:
I would boil the bacon (to get rid of fat), overcook (dont burn though), then set aside on some paper towels (to absorb even more fat).
Crumble the bacon and add to some cheap vodka for at least a few days. I did it cold and allowed 7 days. The alcohol will be another addition step to keep the nasties at bay.
Use a few ml (or tbls or ozs, etc) and try adding 'X' number of drops of the bacon extract to a set amount of beer. Make sure the beer is the same style you are planning to brew. Once you find the right ratio, just scale up from there.
Add the bacon extract at bottling time to keep the flavor and aroma at its peak.
Yes, it is an odd addition. But my friends loved it, and I imagine very few will ever have the pleasure of trying a bacon brew.