|Check out this sweet bacon badge (Pssssst, I made it)!|
I am kicking this extravaganza off with (in my mind) my most exciting bacon endeavor for the week: bacon-infused alcohols. Ah, the combination of two of my great loves. Durrlicious.
Where to start? There are a TON of recipes for bacon-infused vodka on the interwebz (the bacon meme that peaked in 2009 is mostly to blame), but I didn’t really like the looks of any of them. I have infused vodka before (all flavors of skittles and fruit vodkas – apple vanilla and strawberry-pineapple), and while the time frames and methods I read varied widely, none of them really struck me as being the best way. So it is official: I am winging it!
|This is your pan on bacon.|
We started by cooking up the bacon.
Then we poured the grease half and half into two jars and added the bacon. One thing I read on the internet that is did listen to was the advice against using plastic jars for this endeavor.
Since bacon-infused vodka has been done so often and can even be bought commercially, I wanted to try something different as well.
So I broke out the cognac. I could find only one back-handed reference to bacon-infused brandy online – and certainly not cognac. Because cognac is supposed to be good – it’s expensive and fancy-shmancy. This is perfect way to do something different without breaking the bank because, this is in fact, not fancy-shmancy cognac – it’s actually not good at all. I am excited about this venture because it takes unpleasantly cheap cognac (seriously I don’t recommend this brand for your money) and gives it the chance to greasily transcend its humble beginnings and perhaps become something actually enjoyable. We shall see!
|What could be more deliciously southern than bacon, booze and mason jars?|
So I shook up the jars and will now leave them in a dark cabinet for a couple days. This goes against my food-paranoid ways, but seriously its straight liquor – it’s definitely going to be preserved for the short time it will infuse. As to the length of that time… well, your guess is as good as mine. Recipes I read suggested periods as short as 24 hours (and explicitly not more than 72) and others as long as three to four weeks. I am going to give it a day or two and take a teeny, tiny, greasy taste. And keep doing that until I think it’s done. I’ll keep you posted.