I've tried two different methods of infusing bourbon with bacon . . . with distinctly different results. Both tasted like bacon of course but this method is a much more baconny flavor. The recipe below imparts a more subtle bacon but smokier taste. I like them both a lot, they each have wonderful qualities so it's hard to decide which I prefer.
Bacon Infused Bourbon
1/2 cup of rendered bacon fat
4 cups of bourbon
Cook a pound of bacon. Eat the bacon and reserve the rendered fat
Add a 1/2 cup of hot fat to a jar and allow to cool but not solidify.
Once the bacon fat has cooled off a bit add the bourbon.
Seal and allow to stand until it reaches room temperature.
Place the jar in the freezer for 24 hours.
The fat will solidify but the bourbon will remain in a liquid state.
Open the jar and pour off the bourbon, straining through a coffee filter or cheesecloth to remove any loose fat particles. (I used a nylon stocking as a strainer).
Transfer to another jar or bottle for storage.