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.