Bacon and Bourbon Thanksgiving Stuffing Recipe
Recipe by Allrecipes.com
BACON BOURBON (submitted by Sarah R.)
- On the stove, cook the bacon in a frying pan.
- Once the bacon fat has cooled slightly, pour one ounce from the pan (about 1/8 cup).Don’t forget to eat the bacon.
- Pour 750ml bourbon (or whiskey) into a non-porous container. This is where the magic will happen.
- Using a clean cloth, strain the bacon fat into the container and let it sit for 4-6 hours at room temperature. This allows the bacon flavor to infuse into the bourbon.
- Place the mixture in a freezer and allow the bacon fat to solidify. It will take about half an hour.
- With a slotted spoon, remove the bacon fat and strain the mixture back into the bottle, again, using a clean cloth.
- Enjoy your homemade bacon-infused bourbon! It can be addicting!
We’ve done this! Make sure to use plenty of bacon grease.
Bacon Bourbon Sour
To go with the previous post
INGREDIENTS
1 oz. Torani Bacon Syrup
1 oz. fresh lemon juice
2 oz. bourbon
3 inch bacon strip (garnish)
INSTRUCTIONS
Combine syrup, lemon juice and bourbon in a cocktail shaker with ice. Shake well and strain into an old-fashioned glass. Garnish by placing a small strip of cooked bacon across the rim of the glass.
Bacon Bourbon Recipe
First, you fry up several thick slabs of bacon. Keeping the pan on the fire, you remove the meat and pour in a few cups of bourbon—Patterson House uses Four Roses—and stir. Then you set the mix aside to cool. As the temperature drops, the fat congeals, creating a thick film on top of the liquor. Once it’s done, you cut a hole in the grease, pour out the liquid, et voila
from The Atlantic Food Channel via heeeraldo
So, as promised, we made some Bacon Bourbon the other night. The recipe calls for letting bacon grease sit in Bourbon for a while, then freezing it so all of the extra grease congeals for easy straining.
Just FYI, this is what congealed bacon grease looks like.
We used the bacon bourbon to make some spiked apple cider. Mm-mmm!
“To make it, cook up 3-4 strips of bacon. Retain a fluid ounce or so of the rendered fat, letting it cool but not solidify. Discard of the bacon in the manner of your choosing (I’m sure you’ll think of something). Pour the fat and bourbon into a glass jar and let it sit to taste, a matter of hours if the bacon is strong enough.
“Now you’ve got a very greasy looking jar of bourbon. To make it ungreasy, put it in the freezer overnight. The fat will conveniently congeal for easy straining, and you can clean it up even further with a run through a coffee filter.”
Awesome! We are going to make some of this tonight!!
via vaevictus
Bourbon and Bacon Chocolate Chunk Bread Pudding with Chocolate Ganache
Recipe from blondieandbrownie
DIY MIX DRINK OF THE DAY
Bacon-Infused Old Fashioned
from whiskeywednesday:
- 2 ounces bacon-infused bourbon (directions below)
- 1/4 ounce Grade B maple syrup
- 2 dashes Angostura bitters
- Twist of orange
Just tried this for the first time and it came out surprisingly really really well. WHISKEY SUCCESS
