- Nov 26, 2012
- 44
- 25
Ok, so i am kinda new to the whole thing of homebrewing, brewed quite a few batches, more than ten years ago probably, but i remember there being quite a lot of dregs at the bottom of the carbouy when transferring to the bottles... that being said... I am also smoking ribs, bacon, salmon, sausages, and i was curious if anyone has tried to marinate the ribs or sausages in the dregs prior to smoking and how it would turn out? personally i think in theory it should work, and would be awesome to pair with afterwards... but am hoping someone else has tried it here and has feedback..... thanks everyone for taking the time to read this...