WEBInstructions. Put the bacon slices into a pan and slowly increase the heat. Render the fat under low heat to get as much flavor and fat out of the bacon strips. Once you have enough fat, transfer the warm bacon fat into your Bourbon bottle. Let the mixture infuse for at least 24 hours.
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WEBOnce crispy, set the bacon aside on a paper towel to absorb excess grease. Step 2: Strain the Bacon Fat – Set aside the fat from the bacon and strain using a cheese cloth. The fat from around 1 lb of bacon should be enough to wash 350 mL of bourbon. Step 3: Infuse the Bourbon – Pour 350 mL of Makers Mark bourbon into your 16 oz mason jar.
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WEBOn low heat, warm bacon fat in a small saucepan. Stir until it melts, about five minutes. Combine the molten fat and bourbon in a large nonreactive container and stir. Infuse for four hours, then place the container in the freezer for two hours. Remove solid fat, fine-strain bourbon through a terry cloth or cheesecloth and bottle.
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WEBInstructions: 1. Cook the bacon (don’t discard anything including the grease) 2. Taste the bacon. 3. Sample the whiskey and imagine the possibilities (this step optional but highly recommended) 4. Combine all the contents (grease, bacon, and whiskey) in a mixing bowl.
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WEBIn a small glass jar, add the bacon fat and the burbon. Set aside for 12 hours. Once the infusion has completed, put the jar into the freezer. All the bacon fat should either freeze at the top, or at least seperate from the burbon. Pour into a second jar using a coffee filter to strain out any left over fatty residue.
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WEB8 oz. bourbon. 0.5 oz. bacon fat. Put two or three strips of bacon in a pan, and heat gently and slowly—you want to make extra sure not to scorch or smoke the fat. When the bacon is almost
WEBInstructions. Place the bacon in a cold skillet and place it over medium-high heat on the stove or on a grill set up for direct grilling and preheated to medium-high (400°F or 204°C). Cook the bacon, stirring often, until the bacon has browned and quite a lot of bacon fat has been rendered, 5 to 7 minutes.
WEBThanks Jessica @SavidgeKitchen MERCH - The Manhattan Project 10 oz. branded tumbler https://www.krlaserworks.com/shop/p/al44oa2mxkacv10f1zc678uac32m2m-3s9
WEBAdd the bourbon to the container, seal and shake well to fully combine. Let sit at room temperature for an hour then place the infusion in the freezer for at least several hours, or preferably overnight, until the fat has solidified. Remove the fat and strain the bourbon through a coffee filter or cheesecloth. It is now ready to serve.
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WEBOnce you’ve let it infuse, place the container in a freezer and let it sit for 4-5 hours. The bacon grease in the bourbon will freeze and rise to the top, creating a fat-cap. Once this happens, remove the container from your freezer, break the fat-cap, and strain off the bourbon. Here’s where I recommend a two-step approach.
WEBFor the Bacon Bourbon. In a medium non-porous bowl or pot (big enough to hold the bourbon) with a lid, combine bacon fat and bourbon. Cover and let stand at room temperature for 6 hours. Place in freezer overnight. Strain liquid from solids using a double layer of cheesecloth set over a colander.
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WEBIn a frying pan, cook the bacon until caramelized and super-crisp. Place five strips of cooked bacon in a 32-oz Mason jar. Eat the rest of the bacon. Using a funnel lined with cheesecloth, pour
WEBPour the bourbon into a large glass container (a one quart mason jar works perfectly). Strain the bacon fat into the container, put the cover on, and give it a good shake. Infuse for 6 hours at room temperature. Place the mixture in the freezer until all the fat is solidified, about 1.5 hours.
WEB1 oz maple syrup. Splash water. 3 dashes of bitters. 2 oz maple washed bourbon. 1 slice bacon. 1 orange wedge. 1 lowball glass. 1 large hunk of ice. Cook Mode Prevent your screen from going dark.
WEBStep 3: Pour Bourbon Into Mason Jar(s) Step 4: Pour Bacon Grease Over The Bourbon Use a 1/2 cup measuring cup or a tablespoon to scoop the rendered bacon fat out of its container. A half cup=8tbsp. Add the grease to a pan and turn the range on low heat. When the fat liquefies, use an oven mitten to pour the bacon grease from the pan into the
WEBPour the Bourbon into a lidded jar or large glass bowl. Fry the bacon over medium heat until slightly crispy. Strain the bacon grease (1-1½ oz) into the jar of Bourbon. Let sit on the counter for 6 hours, stirring occasionally. Place the mixture into the freezer for an hour or two. Remove from the freezer, strain out the solidified bacon fat
WEBFOR THE BACON-INFUSED BOURBON: Cook bacon in pan and reserve rendered fat. (1) When bacon fat has cooled a bit, pour off one ounce from pan. (2) Pour bourbon into a non-porous container. (3