From Fedora Project Wiki
Goal
Combine the deliciousness of bacon and the deliciousness of bourbon. Yes, this has been done successfully before ([1], [2])
Method
- Cook .5lb bacon
- Add drippings to 750mL bourbon
- Let it sit (1-7 days)
- Filter by freezing to solidify fats and then filtering cold bourbon
- Enjoy
Makin' Bacon
The oven baking method was chosen due to a) splatteriness of pan-frying and b) additional metals &c added by pan-frying. Microwave just seems wrong.
Oven method 1
- Wire racks on tinfoil-covered cookie sheet
- 10 strips bacon
- 350°F, not preheated
- Results:
- 20min: ends crispy and curled, middles less crispy (fat pooling)
- 25min: ends crispier, still chewy
Oven method 2
Temp/time recommended by the packaging:
- Same as before, but 375°F, preheated
- Results:
- 12min: chewy bacon, edges not crispy
- 20min: more brown, edges crispy
Gathering drippings
Typical yield: 1fl. oz. for 1/2lb bacon. Pour into a measuring cup or other container.
Combining with bourbon
Recommend combining ~30mL drippings with 750mL bourbon in a second container; after it steeps we can filter it back into the bourbon bottle and not have to worry as much about getting all the fat out.
Open questions
- Add an entire slice of bacon to the bourbon while steeping?
- Pro: more bacon flavor!
- Con: hard to get out of the container, may add other unwanted flavor