An important part of brewvana is living an inspired life. Inspired by beer. Inspired by family. Inspired by friends. And inspired by flavors.
Not long ago, I read an inspiring blog post. No, it didn’t motivate me to save the world. It motivated me to make my own bacon. Besides, can one save the world on an empty stomach? And why not fill that stomach with something extra special?
A short trip to the locker and I’ve got this lovely slab of pig, just waiting to taste good. Lovingly massaged with a mixture of kosher salt and brown sugar, it cured in my fridge over the course of a week, needing only to be flipped and patted every couple of days. On day seven, I rinsed it with care, then placed it gently on a cooling rack to air dry for about 24 hours.
Enter my good buddy Kyle, the smoker-owning terrific guy that he is. I flattered him a little, and he quickly agreed to firing up his smoker. I was craving a rauchbier the whole time, but happily settled for a Goose Island Oatmeal Stout. We used hickory and applewood, and the aroma was ridiculous. I felt like a kid, anxiously awaiting Christmas morning.
Once the smoke had cleared, it was fairly obvious that we had met with success. I inhaled. I licked my fingers. At my wife’s request, I did not drink the grease.
The Breakfast of Kings, it was. The kids headed up the pancake making. The adults headed up the bacon making. And of course we had to toss some eggs in that lovely grease. And some jalepenos. Let me tell you, if you’ve never fried a jalepeno in home-cured bacon grease you’re missing something special.