Apfelwein question. Meat???

[Denny's Evil Concoctions]

Paris Hilton could dry pork my apfelwein anytime.

Wait.. that might actually be funny. lol

 

[Sea]

I think I've heard of something like this before, and all I could think was: are all of those guys actually crazy? Really?

 

[olllllo]

Well here we go!
Did this a few days ago.
Got some pork cutlets..

After a few hours it cleared up. Hard to tell here.

 

[Jumbo82]

My idea is similar to Donasay's, but with a twist..

Present it as a "new" cider. You know how there is Mikes hard lemonade? What about OllllO's Porked Cider. I mean, we all want to try and be part of a trend, in the next big thing.

The benefit of doing it like this is that you can introduce both comedic and dramatic elements, so it can be a comedy at some points, but sad things can happen that make the drink dramatic.

Even though the sad dramatic things are a major annoyance it can be portrayed in such a way with your friends to make it seem trivial. At least no one is stabbed in front of their building but they're more concerned about not getting their "fix", it's just a drink.

The only problem is that I would need to come up with a good name for this wonder drink.

 

[ohiobrewtus]

ollllllllllo you had better not bring this to Cincy.

I pity the foo that brings this to my state!

 

[Denny's Evil Concoctions]

ollllllllllo you had better not bring this to Cincy.

I pity the foo that brings this to my state!

This doesn't belong in NORTH AMERICA.

 

[Dextersmom]

wtf lol is that real?

 

[wildwest450]

ollllllllllo you had better not bring this to Cincy.

I pity the foo that brings this to my state!

Where in the heck is Yooper in all of this? She's my Brewgoddess, and if she says it'll work, I'll give it a try.

 

[landhoney]

I have that same cutting board olllllo!

 

[PeteOz77]

Ummm, OlllllO- that picture actually gagged me. Are you marinating the pork, or dry porking the marinade? Did you cook the meat first? I think that is really gross.

Mental note- no beer swap with OllllO, even if we are several continents apart.

 

[SuperiorBrew]

After a few hours it cleared up. Hard to tell here.

That actually cleared up quite well which surprised me. I have a batch that I can split off. What was the ratio of pork to apfelwein?

 

[wildwest450]

^^^ Yikes, what is that in the bottom picture, that's one scary looking thing.

 

[PeteOz77]

Alright, I said I was revolted, but I must know. Has it cleared and did you taste it?

 

[Dextersmom]

Alright, I said I was revolted, but I must know. Has it cleared and did you taste it?

yes, weve seen this build up and we must know the aftermath. it is 'the moment of truth'.

 

[SuperiorBrew]

I'm guessing from the picture that's one chop per half gallon...


That's what I'm going with.

 

[olllllo]

I was reluctant to post anything about this earlier since, none of you will believe me.

It cleared fine.
At the time I had the fridge set to lagering temps, so there was a slight slick of oil on the top which I manages to rack around.

I served it at my open house.

I know for sure DesertBrew had it and I am almost certain that trabus had it, but I'm not too sure if wild did.

We all felt that the 1 chop per 1/2 gallon was far too little, but I guess I should let them speak for themselves.

And yes, the pork was cooked!

What I can tell you is the pork added a savoryness that is simply indescribable!

 

[talleymonster]

OK then. Who else has made this?

 

[SuperiorBrew]

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
Brewer: SuperiorBrew
Style: Applewine
TYPE: Extract

Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 0.00 gal
Estimated OG: 1.018 SG

Ingredients:
------------
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

 

[BuffaloSabresBrewer]

Ive been thinking about this I guess I finally have to do it now. Ill be picking up my pork from the farmers market tomorrow.

What are your thought about adding some bacon to the mix?

 

[EvilTOJ]

You are all sick sick sons of *******. I'm too poor to afford pork

 

[Danek]

I need me a t-shirt that says "Porked Apfelwein - It's What's For Breakfast".

 

[Professor Frink]

olllllo - Did you marinate the pork at all, or was it just straight out of the package? I know that some of the tenderloins have flavors added (e.g. peppercorn), I'm wondering how that would turn out...

 

[cd2448]

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 think drying the pork is the way to go. Salting it would clash with the apfelwein big style I think. Good thinking to trim as much fat as possible and not cook it (I think olllllo cooked his) - I think the more residual fat you have, the less stable the finished product.

It got me thinking that you could make other combos of meat+"beer", and stealing from the world of cooking, I'm thinking you could dry beef an Irish Stout. I'm making a batch this weekend so I might take a gallon out at bottling and give it a try!

 

[EdWort]

Actually, I've taken the "Burnt Ends" off slow smoked Pork Butts, dropped them in a keg of Apfelwein and let sit at room temp for a few weeks. The delicate "Smoked Apfelwein" aroma & flavor is fricking amazing. You would think it was made in Bamberg.

 

[landhoney]

Actually, I've taken the "Burnt Ends" off slow smoked Pork Butts, dropped them in a keg of Apfelwein and let sit at room temp for a few weeks. The delicate "Smoked Apfelwein" aroma & flavor is fricking amazing. You would think it was made in Bamberg.

No offense Ed, but there you have it folks....straight from the horses mouth.

 

[EdWort]

No offense Ed, but there you have it folks....straight from the horses mouth.

I've been called Mr. Ed before.

 

[the_bird]

I've been called Mr. Ed before.

Horsemeat hefe?

I'm thinking that trimming as much fat as possible is key. The nice, slow roast should let most of the fat sweat out of the meat.

Hey, I've had a dinner of bacon and apfelwein before, why not make it a one-pot meal?

 

[SuperiorBrew]

I think drying the pork is the way to go. Salting it would clash with the apfelwein big style I think. Good thinking to trim as much fat as possible and not cook it (I think olllllo cooked his) - I think the more residual fat you have, the less stable the finished product.

It got me thinking that you could make other combos of meat+"beer", and stealing from the world of cooking, I'm thinking you could dry beef an Irish Stout. I'm making a batch this weekend so I might take a gallon out at bottling and give it a try!

I had been researching making a Peanut Butter Porter for the last couple months and getting all the oil out of the peanut butter was everyones main concern there. Thats what gave me the idea to start with the leenest cut of meat and dry it out. I just took a close loot at the porked apflwein and there it little to no oil on the surface and the meat looks just like the day I sliced it again. I was thinking a piece of that fried up with some eggs was looking pretty good this morning. Maybe when i rack it this weekend I'll fry some up and see how it is.

 

[olllllo]

I used straight unadulterated chop.

I used a very lean cut and I tried to keep the fat to a minimum by padding it with paper towels. Still I may have reduced it's porkaliciousness that way.

I am so pleased you hadd success with this Superior. And Ed... I am flattered.

 

[Silviakitty]

What about venison? Think it would be too gamey?