The process of making bacon vodka was so straight forward. Cook some bacon, put it in a mason jar, cover with vodka and set aside! It turned out great. The aroma and color are amazing. I put it in the freezer to get the fat to separate… perfect. Put it in a bottle… oh no! The next day there was more fat. I have tried everything i can think of to remove the fat and more seems to show up. While I’m not apposed to drinking a little bacon fat in a cocktail … bacon fat is normally very tasty… the appearance it gives in the bottle is something less then nice!
So I have a choice, either start over with a more lean bacon product or find someone who can help me figure a way to remove fat from alcohol. If any one has any suggestions, let me know!
Oh and don’t worry, i still plan to make some delicious cocktails, fat and all!
actually you can use a process called fat washing. you do not even need the bacon, just use the rendered fat. leave it in for a day or too and then put the bottle in the freezer. The fat will solidify and you can filter it out with cheesecloth. try bourbon and make a smoky old fashioned.