Bacon-Infused Bourbon

[jburlowski]

One thing I learned from living in Kentucky for nine years is that everything is better with bacon.

You are right Chuck, everything (including the nasty parts) is / are better with bacon!

[Stu]

As for how it's done, I looked at her method with vodka. It's funny, because every other step is "eat some bacon." It's basically just cooked bacon--not quite crispy, she says--left to soak in spirit (vodka, bourbon) for some period of time. I think it's safe to say that each is infused with the other. The creator also tends to use the post-soak bacon as a garnish. I'm sure nothing is wasted.

Thanks Chuck, I'll give it a try. How long should I let it soak? Does it need to be refrigerated?

[craigthom]

If you watch the video in the link in the first post, you'll see the bacon fat method, which is mixing bacon fat into the bourbon, probably heated enough to get it liquid but not enough to make alcohol evaporate. Then chill the mixture so the bacon fat rises to the top and solidifies. After removing the fat and straining the bourbon, you get magical bacon bourbon.

I love bacon and I love bourbon. I understand how to get a bourbon flavor into bacon, but how do you infuse the bacon into the bourbon? Or do you buy it that way? Side note: we had hickory smoked B-B-Q pork chops last night that had been marinated in a bourbon sauce. Hard to tell which gave the best flavor, hickory or bourbon, but combined it was superb.

[cowdery]

Thanks Chuck, I'll give it a try. How long should I let it soak? Does it need to be refrigerated?

Refrigerated, yes, for about 5 days.

[spun_cookie]

Going to give it a shot with some Old Weller Antique..... yummy

[NeoTexan]

If you watch the video in the link in the first post, you'll see the bacon fat method, which is mixing bacon fat into the bourbon, probably heated enough to get it liquid but not enough to make alcohol evaporate. Then chill the mixture so the bacon fat rises to the top and solidifies. After removing the fat and straining the bourbon, you get magical bacon bourbon.

They just showed this method on Diners and Dives. They put 3 oz of rendered smoked bacon fat (heated slightly) into what looked like approx. 20 oz of Jim Beam White. Bartender said to let sit 6 hours, chill, strain and serve.

[CorvallisCracker]

They just showed this method on Diners and Dives. They put 3 oz of rendered smoked bacon fat (heated slightly) into what looked like approx. 20 oz of Jim Beam White. Bartender said to let sit 6 hours, chill, strain and serve.

<shudder>

Die, evil thread! Die, die, die!!!

[Jake_Parrott]

My experience with a few barkeeps tries at fat-washed or bacon-infused bourbon is that it fails to catch one of the key essences we think of when we think of bacon--the volatilized smell of hot bacon fat. I find most of the infusions to be kind of clunky and flat. Now, garnishing a well made old-fashioned (i.e. no muddled fruit) with a small slice of just-off-the-sizzle bacon? Now that's a combination I'd be willing to try.

[spun_cookie]

Going to give it a shot with some Old Weller Antique..... yummy

Did it, tried it, dumped it.

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[Gillman]

This idea sounds a bit odd although there was a fashion 50 years ago for the bullshot, which is beef bouillon and vodka.

When you think about it, the idea to blend bacon and whiskey is not so far off. An even closer idea may be the old hot-buttered rum.

Still, I'd rather drink my spirits with the food (alongside).

Gary