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Peach and Habanero Infused Honey

Dyal_SC
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

  • dbCooper
    dbCooper Posts: 2,468
    Will be following this, end product sounds like it'll be really good.
    LBGE, LBGE-PTR, 22" Weber, Coleman 413G
    Great Plains, USA
  • Dyal_SC
    Dyal_SC Posts: 6,291


    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. 
  • WeberWho
    WeberWho Posts: 11,301
    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
  • Dyal_SC
    Dyal_SC Posts: 6,291
    @WeberWho , you know I always aim for continuous improvement. That does sound good. 
  • MaskedMarvel
    MaskedMarvel Posts: 3,209
    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!


  • Stormbringer
    Stormbringer Posts: 2,267
    Interesting ... SWMBO wants to give this a shot.
    -----------------------------------------------------------------------
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    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
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  • JohnInCarolina
    JohnInCarolina Posts: 32,841
    You have my attention, sir!
    "I've made a note never to piss you two off." - Stike
  • 6baluts
    6baluts Posts: 291
    - 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.
  • Dyal_SC
    Dyal_SC Posts: 6,291
    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.
  • Legume
    Legume Posts: 15,275
    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.

    @alaskanassasin
    Love you bro!
  • JohnnyTarheel
    JohnnyTarheel Posts: 6,614
    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"
  • Foghorn
    Foghorn Posts: 10,085
    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

  • alaskanassasin
    alaskanassasin Posts: 8,295
    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.


  • Dyal_SC
    Dyal_SC Posts: 6,291
    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.  
  • Dyal_SC
    Dyal_SC Posts: 6,291


    Sort of a crappy current pic, but you get the idea.