So it begins. That’s 1 pound of Oscar Meyer low-sodium bacon in almost a half-gallon of Three Olives unflavored vodka. I tired to stuff it in two jars this time and had some left over vodka…I’ll put it to good use 😉 but splitting it 3 ways is probably the best idea.
Over the next month I’ll shake the jars every few days and watch the color. When the vodka becomes saturated I’ll chill it in the freezer and strain it through a cheese cloth. By that point it’ll be the color of a young whiskey, or most dark rums. And hopefully it’ll taste like a slice of heaven!
Warning from the infuser, So far this is my 3rd batch, and the last two I was not satisfied with the process. Stay tuned to see if I’ve perfected it.
Is the bacon cooked at all?
I’m looking forward to see how well this batch turns out!
Yep fully. I baked it so it doesn’t get as brown as in a skillet, but I make it crispy. Also it has been in the sauce for about 40 mins at the time of the picture so a lot of the brown crust has dissolved in the liquid. The Bacon will be a disgusting gray and have the texture and flavor of a wet shoebox by the end of the infusion period.
Do you just throw away the bacon?
Yep, its worthless once it gives all its goodness up to the vodka
Noble sacrifice. A teat shed for those lost…
Ummm…tear? Wait, what?
Bacon comes from the BELLY not the Tits!! 😉
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Although – tit bacon might be interesting…
Have you seen this?
http://www.theagitator.com/2008/08/16/how-to-baconify-your-bourbon/
He just uses the rendered fat from the bacon to infuse bourbon. Something to consider.
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