- Joined
- Feb 6, 2010
- Messages
- 3,622
I like my booze. I like my bacon. Therefore.....
Bacon-infused booze! :thumbup:
:thumbup:
Now I didn't invent this but I had a few days off and you know the old saying: "An idle mind is the bacon's workshop." Or something.
There are a few methods for doing this and I went the route of fat washing + bacon slices. In plain English, that is: the fat of 5 strips + 3 actual strips of bacon. This was placed into a pint of vodka for 24 hrs at room temp, covered.
My process was to 1) fry 5 strips of thick cut applewood smoked bacon 2) eat the 5 strips of bacon 3) pour the bacon fat into a separate container and combine with pint of vodka 4) fry 4 more strips of bacon 5) eat one more strip of bacon 6) toss 3 strips into infusing container and cover.
The alcohol kept the mixture free of bacteria.
After 24 hrs, I strained out the solids and ran the vodka through coffee filters about 5 or 6 times. At this point it tasked like bacon and vodka. Victory :thumbup:
However, I was drinking at that point and noticed that there was no spice. I dug around in the fridge and found a jalapeno, threw it on the grill with my beer brats for a few minutes, quartered it, and threw it in with the vodka for 35 minutes. After straining out the jalapeno solids, the bacon vodka was surprisingly spicy.
Overall, the drink has a huge amount of flavor and will probably be killer in a Bloody Mary. In the meantime, it's working as a shot with beers. In future batches, there will be much more filtering, as even a slight hint of fat in alcohol makes for a very "heavy" flavor. Overall, it is a satisfying result for a first try but it's a project and will be worked out in a series of similar, small batches. :thumbup::thumbup:
Any of you hogs tried this or have any tips?
Bacon-infused booze! :thumbup:
:thumbup:
Now I didn't invent this but I had a few days off and you know the old saying: "An idle mind is the bacon's workshop." Or something.
There are a few methods for doing this and I went the route of fat washing + bacon slices. In plain English, that is: the fat of 5 strips + 3 actual strips of bacon. This was placed into a pint of vodka for 24 hrs at room temp, covered.
My process was to 1) fry 5 strips of thick cut applewood smoked bacon 2) eat the 5 strips of bacon 3) pour the bacon fat into a separate container and combine with pint of vodka 4) fry 4 more strips of bacon 5) eat one more strip of bacon 6) toss 3 strips into infusing container and cover.
The alcohol kept the mixture free of bacteria.
After 24 hrs, I strained out the solids and ran the vodka through coffee filters about 5 or 6 times. At this point it tasked like bacon and vodka. Victory :thumbup:
However, I was drinking at that point and noticed that there was no spice. I dug around in the fridge and found a jalapeno, threw it on the grill with my beer brats for a few minutes, quartered it, and threw it in with the vodka for 35 minutes. After straining out the jalapeno solids, the bacon vodka was surprisingly spicy.
Overall, the drink has a huge amount of flavor and will probably be killer in a Bloody Mary. In the meantime, it's working as a shot with beers. In future batches, there will be much more filtering, as even a slight hint of fat in alcohol makes for a very "heavy" flavor. Overall, it is a satisfying result for a first try but it's a project and will be worked out in a series of similar, small batches. :thumbup::thumbup:
Any of you hogs tried this or have any tips?
