Another bacon thing for Weaze

The Pub
1

Found this on the www…let me know how you like it…

For those of you who are a little more adventurous, here is a recipe to make bacon-infused bourbon. It’s amazingly tasty.

What you’ll need:
A 750 ml bottle of good bourbon
About a 1/4 lb of smokey uncooked bacon

First, cook 3-4 strips of bacon. Retain an ounce of the rendered fat, letting it cool but not solidify. Pour the fat and bourbon into a glass jar and let sit for 24 hours at room temperature.

Next, put it in the freezer over night. The fat will congeal for easy removal. Finish by straining the rest through a coffee filter.

This can be enjoyed neat, or in a number of recipes. Try the one below.

Breakfast Manhattan
2 oz bacon bourbon
1/4 oz maple syrup
2 dashes Angostura bitters

Stir with ice and pour into an ice-filled rocks glass. Garnish with a twist of orange. Enjoy!

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Dude! I am so there!!! My cardiologist cannot thank you enough.  ;D

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Hey, what’s the doc worried about?  You’re straining out the fat before drinking it, right  :smiley:

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Yeah but the bacon that surrendered the fat does not go in the trash…It goes into the omelette
that goes with the Breakfast Manhattan.

:smiley:

5

I am so waiting for my Bacon Porter to carb/age a bit more. ;D

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You gotta let me know how that one turns out! Man I cannot wait to get brewery out here, and running again.

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Scott,
I also brewed a bacon porter a couple weeks ago… have you tasted yours yet? I drybacon’d an oz of cooked bacon 1gal of brew…didn’t taste it myself but my wife said ‘barely detectable’… what process did you use?