Apfelwein question. Meat???

[Professor Frink]

What about venison? Think it would be too gamey?

I think venison would work well. The gameyness might give a nice little spice to it.

 

[JustDave]

Man, I love Porkfelwein.

 

[TxBrew]

Did it say olllllo what kind of apples where used in the juice? I would think a high acidic apple like a Mutsu would help destroy some of the fat so you don't have to trim and loose the flavor.

 

[TheBigBrit]

I used to have a drink in England called Scrumpy, I never knew how to make it until curiosity got the better of me and I did a Google search. Low and behold I came across a recipe using fermented apples, raisins and raw meat, anyone want to try it?

 

[the_bird]

Did it say olllllo what kind of apples where used in the juice? I would think a high acidic apple like a Mutsu would help destroy some of the fat so you don't have to trim and loose the flavor.

What about adding a little bit of lactic acid? I'm assuming that fermenting with lactobacillus wouldn't be a good idea, but just using the acid (or maybe an acid blend) would help.

 

[Bobby_M]

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

Of course you're missing the poor man's alternative, DRIED PORK RINDS! Talk about loss to absorbtion though. You might want to use a nylon bag so you can wring it out afterwards.

 

[Orfy]

I wonder if pork scratchings (roast pig skin) would work?

 

[Brewpastor]

I really think this is a great idea, but I am thinking chicken's feet! You can find them in Mexican grocery stores.

You remember the pig's feet in the big jar at the bars and the bottles of chile beer with a pepper in the bottom? Why not use Charlie's process for using chicken in a beer and then put one those chicken feet in each bottle. I bet it would rock!

I remember my grandad used to chew on those chicken feet. I always wonders what there was in them to be worth all the effort, but he loved those suckers, said they were the best part. My granny also used to make this kick-ass stewed chicken and apples dish. I think this would just be a variation on that!

You might have to use a bomber to allow the foot to fit, but that would be really cool. Call it Chicken Ed or something!

Does anybody know of a smaller variety of fowl that we might use for regular sized batches?

 

[Brewpastor]

Which ever meat is use I think seasoning could be important. Mint might go well with pork and apples. They are all sweet. Cloves too could add a nice touch.

 

[Denny's Evil Concoctions]

I just made a batch. But I used a leg lamb. Not wanting to risk infection, I roasted the lamb till it was medium rare, then cut up the roast and added it to the primary. I don't plan on using a secondary. I figured any blood left will hopefully ferment out. I even added the bone for good measure, MMMmmm, fermented marrow!

I think I'll filter this one, though I may have to buy a new filter after words. lol. About time I bought a new .3 micron anyway. Oh, I just rememebered. I have one of those plate filters used for wine. I usually just use the pump on it but it will probably save me having to buy a new PETE filter!

I'm thinking of adding some spices to the primary but I'm not sure what would go well with this. Any ideas?

I'll have to add pics tomorrow. My Camera is at my cousins house.

 

[SuperiorBrew]

What about some hard boiled eggs, Eggs and apple juice go well togather, plus it would look cool while fermenting.

I think I will just be sticking to my pork for now

 

[Brewpastor]

What about some hard boiled eggs, Eggs and apple juice go well togather, plus it would look cool while fermenting.

I think I will just be sticking to my pork for now

I agree it is probably best to stay with the pork focus for now. We are into a new area here and if we get too "out there" we will lose the possibility of learner quickly due to the community efforts of one another.

So, the Chicken Ed will have to wait...

 

[Denny's Evil Concoctions]

I have a question. How long do you think I need to age this? And will the lamb be so soggy that I will need to cook it once it is removed from the carboy? I did sear the outside.

 

[SuperiorBrew]

I think 2-3 weeks minimum from what I have seen so far

 

[Silviakitty]

Does anybody know of a smaller variety of fowl that we might use for regular sized batches?

Cornish game hen feet, of course. They'd be perfect!

 

[Denny's Evil Concoctions]

I still think fowl would be better served in beer.

When I think apples, I think lamb or pork. Maybe dryhop with some thyme?

 

[JestersRed]

this thread is one piping hot bowl of crazy.

 

[Schlenkerla]

Since we are getting a little crazy here how about Smoked Sweetmeat Apfelwein made w/ bull testicles only smoked a little bit?

Rocky Mountain oysters, mountain oysters, prairie oysters, Montana tendergroin or swinging sirloin are North American culinary names given to buffalo, boar or bull testicles. They are usually peeled, coated in flour, pepper and salt, sometimes pounded flat, then deep-fried.

http://en.wikipedia.org/wiki/Rocky_Mountain_oysters

 

[gpogo]

Reading this thread and seeing the pictures I was just expecting a "Surprise April Fool's," but I just remembered looking up cider recipes a few months ago and finding several that mentioned the usage of raw meat.

I never thought it was real, where did this idea come from? I'm half tempted to make a 1 gallon batch now.

 

[c.n.budz]

Since we are getting a little crazy here how about Smoked Sweetmeat Apfelwein made w/ bull testicles only smoked a little bit?

This thread has just gone beyond the point of no return

The porkfelwein I could see my self trying, but I draw the line at nutfelwein

 

[pickles]

We need a new thread "How many gallons of Meatfelwein have you made?"

 

[BigKahuna]

April Fools??? Or did you have too much Bacon Vodka? This all is more than nast, and I refuse to try it...more than a couple times...just to say I did.

 

[olllllo]

OK. I guess its time to lay the cards out on the table.

I proposed this idea over a month ago and I will admit to the original intent. That is to say we (they know who they are) intended to do something fun for today.

Some co-conspirators were brought in as recently today, other I suspect saw the direction of the thread and ran with it. I know I saw quite a few lurking but not posting.

So that is all I will confess to. I won't reveal anyone on the inside and I also won't reveal the very most important piece of the puzzle.

Did I really do it? Did I really porkify some apfelwein? Was it just as I suggested... a little too subtle?

Well we do have Charly Paps Chicken Beer, adding raw meat to scrumpy and there is Bacon Vodka....

Cheers to you, my Brothers and Sisters in Brew!

 

[BuffaloSabresBrewer]

Cheers right back at ya Ollllllllllllllllllllo well done

 

[Silviakitty]

You mean my chickenfootfelwein that I made today isn't gonna turn out scrumptious?

 

[Denny's Evil Concoctions]

And to think I created the subversive "turkey beer" thread. completely on my own.... which admittedly was a hook to make SOMEONE do it...

...without knowing about this 04/01 thread till last night.

 

[Vermicous]

Bastards, I was drawn in. The only person who I personally know who has added ground beef to their beer said that it permanently ruined their fermenter. If any of you have actually added meat to your beer, I salute you.

 

[DeadYetiBrew]

I kinda actually wanna do this.... just to try...... it can't be all that bad, i've used apfelwein as a marinade why not the reverse.....


I will try eventually..... keep a look out for it......

 

[EvilTOJ]

Since we are getting a little crazy here how about Smoked Sweetmeat Apfelwein made w/ bull testicles only smoked a little bit?

Rocky Mountain oysters, mountain oysters, prairie oysters, Montana tendergroin or swinging sirloin are North American culinary names given to buffalo, boar or bull testicles. They are usually peeled, coated in flour, pepper and salt, sometimes pounded flat, then deep-fried.

Did anyone else wince when they read that? And I agree with red, this thread is all kinds of crazy. I didn't know HBT was able to be read from alternate universes where meat and fermentation is a good idea.

Soo... uhmm.... when's the brew swap on this one?

 

[PeteOz77]

Mmmmm Pork!!!!