WHITECOLLAR REDNECK
I'm not sure how I first came across Jacob Grier's instructions for how to make bacon-flavored bourbon at home — it may have been on Instapundit in which case you've probably seen it already — but I tried it at home today.
Instead of the ingredients Mr Grier recommends, I used Oscar Mayer bacon (because I'm cheap) and Jim Beam bourbon (because Jersey City liquor stores don't stock a wide variety of bourbon). It still came out pretty well. Running it through a coffee filter is something he recommends, but I think he should insist on it — made a big improvement.
3 comments:
Brilliant! I have the same bacon and bourbon as you. Gonna have to give it a go. Is it limited to bourbon or can I baconify my vodka, too?
Glad to hear you tried it and that it worked out. Mithridates, you can use any liquor and any fat source you want.
I fried up delicious bacon, poured 10 teaspoons of bacon fat into ~750ml of Jim Beam and let it sit for a few hours. I put in the freezer overnight and then strained it through coffee filters.
But my bourbon neither smells nor tastes like bacon!
I repeat, my bourbon neither smells nor tastes like bacon!!!!!
When I put the bacon fat into the bourbon it congealed rather quickly. Do I need to let it cool down more before adding it to the bourbon?
Look, it's not a total loss. The bacon was delicious and my bourbon still tastes like bourbon. But I was so looking forward to Bacon Bourbon!
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