Sunday, February 20, 2011

Fat Washing Process for Bacon-Infused Liquor

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!


  1. Meat infused liquors are an abomination.
    Just to prove it to some guys who disagreed with me, I made 4 bottles of Anchovy-Infused Gray Goose vodka.
    Yes, Anchovy.

    I served it chilled straight-up, and as the liquor for Bloody Marys. Straight-up it tasted like a penguin's toilet. But to my horror, the Bloody Marys turned out really good.

  2. I can't wait to try this!

  3. You say "no more than 72 hours"... yet you don't offer any explanation as to why. (I really hate it when people do that sort of thing.) For the sake of SCIENCE, man, why NO MORE THAN 72 HOURS???

  4. Just to clarify, this isn't a blog about science - it's a blog about alcoholic beverages.

    That said, for those who have never infused liquor before, leaving porous substances (i.e. sliced fruit, meat, etc.) in alcohol for long durations of time (i.e. more than 72 hours) changes the texture of the liquid, thickening it.

    Citrus fruit and herbs are exempt from this, but bacon and sliced strawberries are great examples of porous substances.

    Hope that answers your question.

    1. This 72-hour rule is quite fascinating; how do you know it? Is it experience or do you have any references to why this happens?
      Thanks for the recipe, I will try this for christmas!