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Peach and Habanero Infused Honey
Dyal_SC
Posts: 6,291
Got some peach slices and habaneros in the oster dehydrator. Going to give them about 10 hours I reckon. Then going to add it to a mason jar with at least one big container of honey. Let it rest sealed on the counter for about 5 days, strain and then re-containerize.
Those of you who have done this before, is that about all there is to it? Unsure whether or not to use a small amount of vinegar and if that would do anything for shelf life. ? TIA
Comments
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Will be following this, end product sounds like it'll be really good.
LBGE, LBGE-PTR, 22" Weber, Coleman 413GGreat Plains, USA -
Habs and peaches got about 14 hours in the dehydrator. This is 2 lbs of honey. Going to get 2 more lbs and also get another round of habs and peaches dehydrating. May as well do up enough to last awhile.Plan to seal and let it steep on the counter for 2 weeks. I “think” I’ll be ok without any additional preservative. The fruit dehydrated quite well.
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Dyal_SC said:Habs and peaches got about 14 hours in the dehydrator. This is 2 lbs of honey. Going to get 2 more lbs and also get another round of habs and peaches dehydrating. May as well do up enough to last awhile.Plan to seal and let it steep on the counter for 2 weeks. I “think” I’ll be ok without any additional preservative. The fruit dehydrated quite well.
How's your chicken sandwich game? It sounds like the perfect pairing for the two."The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
@WeberWho , you know I always aim for continuous improvement. That does sound good.
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I wouldn’t think vinegar was needed? Honey never spoils anyway, and it’s so antibacterial you can literally rub it into open wounds.I want to know how hot this will turn out.Large BGE and Medium BGE
36" Blackstone - Greensboro! -
Interesting ... SWMBO wants to give this a shot.-----------------------------------------------------------------------
| Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
| My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
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You have my attention, sir!"I've made a note never to piss you two off." - Stike
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- I am aboard that "sounds great train".
- Already a fan of Mikes Hot Honey and the Trader Joes offering also.
- Looking forward to seeing the final outcome/product. -
Thx guys. I got a second 2 lb container of raw honey in the jar now and a second batch of peaches and habs dehydrating. Will toss those in tomorrow morning. Reporting back in a week or 2 on the heat level. I kept most of the seeds out before dehydrating (not all) bc I don’t want it unbearably hot and waste 4 lbs of honey.
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Did a taste test today. PB and honey on Hawaiian bread. Very good! The flavors are marrying quite well. The sweet peachy notes are up front and the heat hits you a few seconds in. I can imagine it’ll only get better after another 1.5 weeks or so. I’m turning the mason jar over a couple of times each day in order to get the dried fruit to travel through and float back up to the surface.I’m sure the quick route of heating it up would taste good too, but the medicinal quality of the honey being raw is half of what I’m after. Will report back once it’s complete. Interested to see how spicy it’ll get. The flavor and heat is already hands down better than mikes hot honey already IMO and it’s only a few days in.
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I would think a very gentle SV would help without messing up the honey, if you wanted to speed it up.
Either way, I love this and it's given me a bunch of ideas for variations.
@alaskanassasinLove you bro! -
I love everything about this..: so many things I think you can use this on... waiting to see what the heat level will be..:Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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How do I order a couple of jars of this?
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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I’ve done this with ghost peppers, if you can sv the honey a bit you might get more of a flavor transfer. Honey bees keep their hive or brood nests around 95 so if you sv at that temperature I think you could still call it raw.South of Columbus, Ohio.
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So we are a few weeks in and while it’s good, I’m regretting removing most of the seeds. Needs more heat. Going to play with it some, heat it and ad lib. Won’t go to waste, but it could be better.
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Sort of a crappy current pic, but you get the idea.
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