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Old 03-30-2013, 09:24 PM   #1
ciderjunky
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can it be done or us cooked meat in fermenting cider a horrible idea. I ate an apple bacon pizza and it was delicious. i m wondering if its possible to mesh the flavors and pull it off. any input?



 
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Old 03-30-2013, 09:32 PM   #2
Revvy
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You would really NOT want to do it in the fermenter. What you would want to do is an infusion of it and add it post fermentation. One way you could do it is how I make Maple Bacon Infused Bourbon in this thread.

I would use 1-2 pounds of bacon and drippings, and infuse a fifth of either a clear, neutral spirit like vodka OR a fifth of bourbon like I show, and add the bottle to the 5 gallons of cider at bottling time.


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Old 03-30-2013, 11:12 PM   #3
Pickled_Pepper
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Holy crap!

 
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Old 04-03-2013, 10:41 AM   #4
RagingMammoth
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ew.

 
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Old 04-03-2013, 10:45 AM   #5
Apple_Jacker
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Do this and post the results STAT.

 
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Old 04-03-2013, 01:04 PM   #6
Pickled_Pepper
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I think infusing bourbon with bacon sounds awesome. It's the ratio of booze to meat candy that would be the hard part to determine. Too much bacon and you'd have to use it for cooking...too little bacon and you'd just have to drink the bourbon...wait...I don't see a downside here!

 
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Old 04-03-2013, 04:31 PM   #7
Alfonsotropolos
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I recently did a trial with raw meat in a cider fermentation. This was based on a somewhat strange tradition based off old English and old New England farmhouse ciders. I used a very small amount and it didn't affect the cider negatively in anyway. If fully cooked and your alcohol and acid were high enough I think you could pull off bacon directly in the cider as long as you didn't do too much. Almost all wines contain a substantial amount of little bugs and animals in the fermenting wine; I think it’s all about the ratios, just try not to go too hog-wild and let us know how it tastes!!!!

 
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Old 04-03-2013, 04:54 PM   #8
Fermentdean
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Quote:
Originally Posted by Revvy
You would really NOT want to do it in the fermenter. What you would want to do is an infusion of it and add it post fermentation. One way you could do it is how I make Maple Bacon Infused Bourbon in this thread.

I would use 1-2 pounds of bacon and drippings, and infuse a fifth of either a clear, neutral spirit like vodka OR a fifth of bourbon like I show, and add the bottle to the 5 gallons of cider at bottling time.
Your thread and the thought and method are outstanding ! Not only will I do a gal. test batch but I make my own sausage, jerky, smoked bacon - salmon -ect.. I can mix in with the sausage for my brats and has great possibilities in the brine process WOW I always tell my wife I want to be buried in my smoke house I might have her drop
In a gal of bacon cider. Thanks ! Off to brainstorm.

 
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Old 04-03-2013, 06:58 PM   #9
ciderjunky
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Mar 2013
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glad everyone is on the same page as me. bacon rules and cider does too. ha ha

 
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Old 04-03-2013, 07:02 PM   #10
MarshmallowBlue
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Honestly what I would do is think outside the fermentation box a moment here. Cook the bacon in a frying pan with your cider, and serve as a pairing to the cider.

Your best bet otherwise I think is revvy's. The last thing you need is a grease layer floating on top, and it will also be a royal pain in the butt to clean that grease / fat out.


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