makes up one pint
Fry up three strips of bacon.
Add cooked bacon to a clean pint sized mason jar. Trim the ends of the bacon if they are too tall to fit in the jar. Or you could go hog wild and just pile in a bunch of fried up bacon scraps. Optional: add crushed black peppercorns.
Fill the jar up with vodka. Cap and place in a dark cupboard for at least three weeks. That's right - I didn't refrigerate it.
At the end of the three week resting period, place the bacon vodka in the freezer to solidify the fats. Strain out the fats through a coffee filter to yield a clear filtered pale yellow bacon vodka.
Decant into decorative bottles and enjoy.
'Nuff said. This sounds amazing.
Thanks to lilsis for the link.
er ... bacteria? rancid meat?ReplyDelete
I'm confused. How does one not get sick? I guess it's no different than dried pork sold as pepperettes that require no refrigeration.
Perhaps the alcohol sterilizes the bacon in the same manner that rum can keep a fruit cake edible for eons.ReplyDelete