|Fat washing process for bacon-infused Vodka|
Fat washing is a method used to instill the flavor of a fatty substance, such as bacon or ham, into liquor. The meat is added to liquor and infused for a time, then the liquid is chilled and the fatty portion, which floats to the top, is then removed.
Alcohol bonds to fat and sugars easily and fat washing is fairly simple. Though keep in mind that low-sodium bacon doesn’t work as well. When executed properly, fat washing leaves behind the taste of the bacon, but doesn’t retain a greasy taste or texture.
Here is a step by step fat washing process for bacon-infused liquor:
Bacon Fat Washing Ingredients:
- 5 Thick Slices of Applewood Smoked Bacon.
- 1 750 ml bottle of the liquor of your choice (we recommend rum, bourbon or vodka).
1. Cook the bacon in the oven until it is crispy on the outsides but still chewy in the center.
2. Place cooked bacon in a large glass jar (that can be sealed air-tight) with one 750 ml bottle of liquor and allow it to infuse for 24-36 hours (no more than 72 hours) at room temperature.
3. Remove the bacon and then place the jar in the freezer until the bacon fat solidifies at the top.
4. Using a cheese cloth or paper coffee filter, strain the fat from the liquor.
5. Repeat the freezer step if needed and strain again.
6. Refrigerate until ready for use.
Now you're ready to make your bacon-infused cocktails. Here are a couple of savory cocktails that we recommend:
Do you love bacon? Check out these tasty bacon treats!