Hunting Washington Forum
Community => Butchering, Cooking, Recipes => Topic started by: brew on February 25, 2016, 08:59:44 PM
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so i have some high octane booze (184 proof) that i'm going to mix down to around 80-85 proof. Then i'm going to take some cooked pepper bacon strips and add to the mix and let soak for a couple months. Then i'm going to freeze the mixture to skim off any fat, remove the bacon strips and add to my favorite bloody mary mix....anybody try this or what are your thoughts? I think this may work out in my favor....
brew
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I think it's a great idea for bloody Mary's. I had a little bit of bacon whiskey a couple months ago. It would have been great in a bloody Mary, but for sipping I just couldn't get used to it. It had great flavor initially but then the bacon aftertaste kicked in and just made it strange.
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yeah copy ....there is a place just down the road from me that makes "bacon whiskey"---i really don't get it--IMHO whiskey should be poured over ice and enjoyed..vodka should be mixed
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Yep, Sandstone I believe is the name. I'd like to try the other offerings they have but most often I try to stay away from the hard stuff :bdid: for me if you know what I mean :chuckle:
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Sounds like that could be a good Bloody Mary!!
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You may regret that. My wife ordered a BM made with Bacon flavored Vodka once and that was disgusting. She couldn't finish it so I did and we both burped up gross tasting bacon flavor all day. Yuck, never again.
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You may regret that. My wife ordered a BM made with Bacon flavored Vodka once and that was disgusting. She couldn't finish it so I did and we both burped up gross tasting bacon flavor all day. Yuck, never again.
I use to love bloody Mary's until I had one made with bacon infussed vodka and it ruined me. Now I can't even drink a normal BM anymore
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Alcohol is a solvent so its most effective at high proof. I have been ponderi g doing the same thing. The highproof solvent will mostly strip the oils out of the bacon/fat I would imagine a little goes a long way. If it were me I would put some fatty cooked chunks in a pint jar with high proof. Shake and test daily. Be aware that the bacon and pepper flavors wont infuze evenly. Id just stick with smoked bacon and you can always add the pepper to the bloody mary. 2c
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thanks for all the input...i've got 4 gallons that i'm proofing down and will try some with the bacon just cuz it sounds so dam good...will let you all know in a couple months if it works out.
brew
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I have tried several times. Never could get all the grease outta the vodka. Good luck and if you figure it out let us know. I am a huge bloody mary fan and i want to get this done
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yeah copy ....there is a place just down the road from me that makes "bacon whiskey"---i really don't get it--IMHO whiskey should be poured over ice and enjoyed..vodka should be mixed
Yeah Sandstone. IMO their stuff tastes awful! They tried to reinvent the wheel with their "moonshine" by getting too fancy with ingredients and blending yeasts. It also has an oily feel to it. There is nothing like an extremely bitter and greasy finish to turn someone away from a product.
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Never tried it but I would think one would be better off adding the bacon to the booze and then running it thru a still again. Like they do for an absinthe maceration or gin
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Never tried it but I would think one would be better off adding the bacon to the booze and then running it thru a still again. Like they do for an absinthe maceration or gin
I thought Gin was made from soaking juniper berries and some other stuff in vodka?
Absinth was from soaking in worm wood.
The only thing i can think of that was pre fragmentation was some kind of heather beer
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I believe that most "bacon flavored" alcohols contain liquid maple smoke and not actual bacon. I would imagine that the grease from actual bacon would really be a b to clean out of a distillation system especially a pot still/worm set up.
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so i just went and had a slurp of what i've had sitting around...you can't smell the bacon flavor when you open the lid...yes there are a few pin head sized pieces of coagulated bacon fat at the top of the liquid. you can't taste the bacon on the initial drink but you can taste the smoke flavor on the back end. might consider cooking up a bunch more bacon and add to the mix....gotta love trying new recipies as you get to taste them during the process...
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Sounds pretty interesting...
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so another month into it and i took the pieces of bacon out today. filtered it through 2 pieces of felt and 2 coffee filters. the bacon pieces have turned the liquid a golden color. poured some into a glass and was pleasantly surprised with the taste. you don't get the bacon flavor so i'd guess any booze you drink that tastes like bacon is artificially flavored...what you do get is a nice smokey taste on the back end that is extremely pleasant--kinda like a scotch..very smooth at 80 proof. The wife is very skeptical and the medication she takes doesn't allow her to drink alcohol so i'm looking for a 3rd party's opinion. she doesn't believe me cuz i'm a little biased. if anyone is cruzing down Tilley road next weekend and wants to stop in and see what you think let me know.
bryan
