Monday, January 6, 2014
Source: Adapted from Matthew Walrath on What Is Bacon
1.75 liter bottle of whiskey (we used Jack Daniel's Tennessee Honey)
16 oz bacon
Cut up bacon into 3-inch strips. Over medium heat, cook all the bacon until slightly crispy. Yes, cook all of it.
Place cooked bacon and all of the bacon fat in the large jar. Pour in whiskey, seal jar, and store at room temperature. For the next 48 hours, shake the jar every 4 to 6 hours.
After 48 hours, place the jar in the refrigerator for a few hours. This is key as it helps the fat solidify so that it is easier to remove once you start filtering. Spoon out whatever fat you can (there was at least an inch worth of fat accumulated on top of the whiskey for me) and, using coffee filters, begin filtering out the leftover fat into another container.
Filter at least two times or until you get a semi-clear liquid. Pour whiskey into a new container or back into its original bottle. The bacon can be saved to garnish drinks or for baking (recipe coming soon!).
Serve and enjoy! Our whiskey lover served it with orange juice and said it was like breakfast in a cup.
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