Bacon Moonshine


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.


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5 Responses to Bacon Moonshine

  1. Pingback: Bacon Sriracha Stout Bloody Mary | Gusface Grillah

  2. Surely every week is bacon week?!?

  3. yanni says:

    You should look up “fat washing” when it comes to infusing flavours into spirits. We make a smoked brisket rye whisky at my bar, and the cocktail we make with it is called the uptown fatboy. Fat washing is super easy and accessible to anyone with a non-reactive container and a freezer. And use a coffee filter to seperate the impurities from the washed spirit. I really enjoy your site, I’m learning so much about bbqing! Keep up the great work!

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