Originally Posted by talleymonster
OK then. Who else has made this?
I took 4lbs of pork loin trimmed every spec of fat off of it and sliced it nice and thin then put it into my dehydrator for 3 full days. If I would have salted it it would have made great pork jerky, but thats another project.
I took a Apflwein that I did on super bowl weekend that was ready to keg but instead I racked it over the now 15 ounces dried pork loin and its been on it for exactly two weeks.
I just drew quart jar out yesterday and it ROCKS! Today a neighbor stopped over and I had him try it and he loved it. He kept asking what was different about this batch, he said "it tastes so familiar" I had all I could do just to keep a straight face. Before he left he said I know you cant sell it but couldn't we trade something for a gallon of it?
I am going to leave it in there for about another week and hope it takes on even more pork-aroma and flavor and then keg and carb it.
Do you think I could send it to a BJCP sanctioned competition? Would it just go in the 28C Applewine category?
If this turns out as good as I am expecting when carbed, I wonder how it would be if you grilled or smoked the pork before drying and adding it? The possibilities are almost endless.
I'm sure glad I didn't just split the batch like I was going to, it wont last a week I am betting.
Edit: Forgot recipe
BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Porked Apflwein
Batch Size: 5.00 gal
Boil Size: 0.00 gal
Estimated OG: 1.018 SG
Amount Item Type % or IBU
5.00 gal Apple Juice 100% (No Preservatives) (PrimaMisc
15.00 oz Dried Pork (Secondary 3.0 weeks) Misc
2 lbs Corn Sugar (Dextrose) (0.0 SRM) Sugar 66.67 %
1 lbs Lactose (add at kegging) (0.0 SRM) Sugar 33.33 %
1 Pkgs Montrachet (Red Star) Yeast-Ale