So my first attempt at bacon bourbon (for a maple bacon bourbon stout) wasn’t so great. I left the bacon in the bourbon for over a week, filtered it, froze it, filtered it, and tried it.
And almost passed out from dehydration on the spot. It was so salty! Ever take a big gulp of water in the ocean? Add salt.
However, after the Dead Sea-esque salinity dissipated, I did feel great. I felt like I’d just had some bacon. So there’s that.
Here are some pictures from the first attempt:
My next attempt will be different. This was fun, and made the condo smell awesome, but the result wasn’t great. I asked my buddy James, who’s getting his PhD in Chemistry, how to dilute the salt flavor. He said lots of water (probably more than the 5 gallons of wort) or to use dialysis. Not gonna do that.
I then came across a video (sorry – forget who sent this to me) about a bartender who makes a bacon-infused old-fashioned. I like this method, and might try it.
Whatever method I try next, I’m thinking uncured bacon is the way to go.
I’m also thinking about where the bacon flavor we all love comes from. Is it from the meat itself, or from the grease? I might, rather than soaking bacon in bourbon, just dump grease in, and fat wash it after a few hours. Meaning, freeze it, skim off the grease, filter, repeat as necessary.
As has been the trend for the past year or so, Brew Your Own and Zymurgy magazines come out with issues directly related to what I’m working on. Seriously, this happens every issue. When I’m thinking about reusing yeast, they come out with articles about it. Building my own equipment? Article. Bacon beer, and breakfast in beer in general? Article.
I’m relatively sure they’re bugging my condo, and I’m totally cool with that. It does feel good to know that Kell and I are thinking of things that the industry is interested in, before it is written in the publications.
That’s it for now. I still have a pint of the bourbon if you want to try it…