Sourz4life
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- Joined
- Apr 24, 2016
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So I've been creating a smoked maple ale and plan to rack the beer to secondary, and "dry hog" the bacon in a hops bag. I'll be trimming as much as the fat off as I can. I'll also be soaking it in maple syrup prior and then slow smoking it using oak for about 4-6 hours. At that point I plan to dry hog it. Now my question is, what are your experiences using bacon in either secondary or even in the mash. I want to the bacon flavor to be subtle but noticeable so I'm curious if anyone has any suggestions on how many slices/oz of bacon you would use in a 4 gallon batch.