Bacon Vodka
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.
26
Sep
08
hmmm, interesting. what does the inner organic chemist in you think the ethanol and water in the vodka will extract from the bacon, besides flavor? how much of that do you think would partition back into the separated fat upon freezing? could this be a new technique for determining the swine-ethanol solubility (pKse) of organic compounds?! what if you get an emulsion?
i can just see it now, topped out after a dawn patrol skin track attack, taking in the sun rise and a flask comes out. some unsuspecting uninitiated fun hog takes the pass - thinking peppermint schnapps, maybe? - and… litmus test!
thanks for the spamshine recipe LOWCO2. what kind of vodka did you use?