![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgipFgXgf05OCxGS58Tm5OEd_gkd0rBcwvQ6mjJPRDZ-zfAdILL3Db-qIvDcFQjnfjLG_kK0YJNbt93evOtpseK6T0-6SgQrshScmGOZ0O7lCgx6ZQWFtqxXz858NaZBDAAGJMk6icYFAo/s640/firewater+bacon+bourbon.jpg)
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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm1qR0X7HmQX4Vzg6QhShstJn7A7s76pHJ1kxdUNaCFPLkQkAQB4yg9lt-e9hzbXNxEg83Uibl6QmSq15hYd1-FBaJPGGviPUYI1xzqlhq1n0l86_8dOQdRMP_FaFDwO3h0O20n616QRE/s640/firewater+bacon+bourbon.jpg)
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.
No comments:
Post a Comment