Bacon-Infused Bourbon

[cowdery]

Is this the greatest idea ever or what?

Bacon-Infused Maker's Mark.

[Schpyder]

At first blush, this sounds like a tragedy in the making.

But on further reflection, with the right bourbon (a sweet, slightly spicy one), this could actually work? Dunno if Maker's is the right choice, though. Maybe something like ETL.

[HipFlask]

I agree with Chuck on this one. Everyone loves bacon! and flavored with bourbon it gotta be even better.

[callmeox]

I've had the maple sausages...how about bourbon cured bacon?

The bacon/bourbon combo is intruguing.

[scratchline]

I've had this fat washed bourbon twice. The second time as part of a cocktail class led by molecular mixologist (although he hates that designation) Eben Freeman. Both times it was used in an Old-Fashioned. Eben used Bulleit Bourbon and a home-made mole bitters. Both times it was a fine drink, although I thought the version with the mole bitters was superior. It's not going to replace my bourbon-flavored bourbon, but it's a nice alternative to a Bloody Mary with brunch.

-Mike

[plaid_emu]

I was drivin' along old US 68 heading down towards KY one day when I saw a big ole' nasty hog, covered in it's own :shithappens: takin' a big ole' leak outta it's big ole' nasty hog d***!

That was the last day I EVER intentionally consumed pork products of ANY kind.

[CorvallisCracker]

I like bourbon. I like bacon.

But when I think about this, the room begins to spin. I think it's my mind, reeling.

[craigthom]

I like the bacon fat method. That way no bacon is lost.

The taste combination sounds fine to me. I use bourbon barrel wood for smoking pork shoulders. These are two great tastes that taste great together.

[cowdery]

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

[CorvallisCracker]

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

Would that include....no, I'm not going there...

[fishnbowljoe]

Makin' Bacon? Yeeeee Haaaaa!

Dueling banjos anyone? You sure do have purty teeth!

[NeoTexan]

I was drivin' along old US 68 heading down towards KY one day when I saw a big ole' nasty hog, covered in it's own :shithappens: takin' a big ole' leak outta it's big ole' nasty hog d***!

That was the last day I EVER intentionally consumed pork products of ANY kind.

May I suggest you never work on a farm. You will end up starving to death! :slappin:

[ILLfarmboy]

I was drivin' along old US 68 heading down towards KY one day when I saw a big ole' nasty hog, covered in it's own :shithappens: takin' a big ole' leak outta it's big ole' nasty hog d***!

That was the last day I EVER intentionally consumed pork products of ANY kind.

Do you eat chicken? Chickens will go behind other animals and eat the corn outa their shit.

Yeah, you best not live/work on a farm.:cool:

[ILLfarmboy]

Bourbon-infused bacon, yes. Bacon-infused bourbon, I'm not so sure about. I love bacon, but that seems a bit odd.

[Josh]

How about this for a great dessert or breakfast treat? Bacon ice cream topped w/a bacon-infused bourbon butterscotch sauce, topped with bacon bits and raspberries. Yum.

In defense of the pigs (the animal not human ones), they have to roll in MUD (my understanding is that they don't really roll in their own feces) to keep from overheating (they have no sweat glands) and to protect their skin against sunburn. And hey, like the book says, everybody poops. And those big juicy fruits and veggies you love don't get that way w/o fertilizer. And the best fertilizer doesn't come out of a bag marked "miracle grow" either!

[Stu]

I was drivin' along old US 68 heading down towards KY one day when I saw a big ole' nasty hog, covered in it's own :shithappens: takin' a big ole' leak outta it's big ole' nasty hog d***!

That was the last day I EVER intentionally consumed pork products of ANY kind.

Besides not working on a farm, may I also suggest you never work in a canning factory. You will be as turned off to canned veggies and fruits, etc. as you are to pork. Above all, NEVER go hunting with someone who insists that you clean your own game.

[ILLfarmboy]

.... And the best fertilizer doesn't come out of a bag marked "miracle grow" either!

liquidised poop spread by a "honeydew waggon". Smells like money........:cool:

[Stu]

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.

[plaid_emu]

May I suggest you never work on a farm. You will end up starving to death! :slappin:

HAAHAHAHA!!

Actually my Grandfather (who's passed on now) owned a farm and he had lots of livestock including chickens and cattle so I've been around them since I was little and I'm aware they're not so clean either. But before I was born he stopped raising pigs so I'd never spent much time around them.

I do think pigs are disgusting on another level though. Maybe it's because they're so similar to humans. That makes them even less appealing.

[cowdery]

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.

[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