Bacon Week 2015 continues! I don’t know what I’m going to do when this week is over. Probably cry a lot.
Today I’m helping you find your spirit animal – that is, an animal-infused spirit.
That’s right, we’re making BACON MOONSHINE.
About 10 years ago it seemed like everyone was making infused vodkas with whatever various confectionery they could lay their hands on – redskins, jelly beans – who gives a shit, it was boring. But I did recall seeing a bacon infused vodka, the idea of which lay dormant in my mind until Bacon Week 2015.
The concept is actually really simple:
1. Pick a spirit – I chose Whipper Snapper Distillery’s Moonshine as it’s more interesting than vodka but subtle enough to not overpower the bacon.
2. Cook a whole bunch of bacon – I cooked mine in the Weber with extra smoke just to load it up with as much flavour as possible.
3. Put the bacon in a sterilised container and cover with the moonshine.
4. Leave in the fridge for a week.
5. Strain the liquid through a fine cloth, put back in a container and freeze for an hour and strain again. The freezing helps solidify fat and other impurities.
A note on the straining – in theory you should repeat the freezing process a couple of times, but after tasting I quite liked having a few of the impurities floating around to give a salty kick and an ever-so-slightly greasy mouthfeel (that sounds bad, but trust me!) to make it really shine as a bacon infused spirit.
Give it a try some time, it’s really easy! I’ll be putting up some cocktail recipes on the site really soon so stay tuned.