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== Goal == | == Goal == | ||
Combine the deliciousness of bacon and the deliciousness of bourbon. Yes, this has been done successfully before ([http://deliciouspundit.blogspot.com/2008/07/bacon-whiskey.html], [http://www.theagitator.com/2008/08/16/how-to-baconify-your-bourbon/]) | Combine the deliciousness of bacon and the deliciousness of bourbon. Yes, this has been done successfully before ([http://deliciouspundit.blogspot.com/2008/07/bacon-whiskey.html], [http://www.theagitator.com/2008/08/16/how-to-baconify-your-bourbon/]) | ||
== Reason == | |||
I've decided to become a vegetarian (again), so making a bunch of BLTs and Baconated Bourbon seemed like a good way to celebrate my last day eating meat. | |||
== Method == | == Method == | ||
# Cook .5lb bacon | # Cook .5lb bacon (the smokiest you can find) | ||
# Add drippings to 750mL bourbon | # Add drippings to 750mL bourbon | ||
# Let it sit (1-7 days) | # Let it sit (1-7 days) | ||
| Line 25: | Line 28: | ||
* Same as before, but 375°F, preheated | * Same as before, but 375°F, preheated | ||
* Results: | * Results: | ||
* 12min: chewy bacon, edges not crispy | ** 12min: chewy bacon, edges not crispy | ||
* 20min: more brown, edges crispy | ** 20min: more brown, edges crispy | ||
=== Oven method 3 === | === Oven method 3 === | ||
| Line 33: | Line 36: | ||
* 400°F, ''not'' preheated | * 400°F, ''not'' preheated | ||
* Results: | * Results: | ||
* 17min: | ** 17min: still chewy-looking but less curled than before | ||
** 20min: telltale "foamy" bubbles indicate crispiness may be achieved! Huzzah! | |||
*** Still not as crispy as I'd like but this may be due to our oven running slightly cool | |||
* Note: slightly smoky (open a window if your smoke alarms are very sensitive) | |||
=== Oven method 4 === | |||
The [http://abcnews.go.com/GMA/recipe?id=6964551 Emeril method]. | |||
* Bacon on foil on cookie sheet | |||
* 350°F, preheated | |||
* Half-length bacon slices (as with method #3) | |||
* Results: | |||
** ~25 min: SUPER-CRISPY. Crunch-o-rama. Delicious if that's how you like it. | |||
== Gathering drippings == | == Gathering drippings == | ||
Typical yield: 1fl. oz. for 1/2lb bacon. Pour into a measuring cup or | Typical yield: 1fl. oz. for 1/2lb bacon. Pour into a measuring cup or something. | ||
== Combining with bourbon == | == Combining with bourbon == | ||
| Line 43: | Line 58: | ||
Recommend combining ~30mL drippings with 750mL bourbon in a second container; after it steeps we can filter it back into the bourbon bottle and not have to worry as much about getting all the fat out. | Recommend combining ~30mL drippings with 750mL bourbon in a second container; after it steeps we can filter it back into the bourbon bottle and not have to worry as much about getting all the fat out. | ||
== | == Steeping == | ||
Target time: 3 days. '''WORK IN PROGRESS''' | |||
== Possible Variations == | |||
* Add an entire slice of bacon to the bourbon while steeping? | * Add an entire slice of bacon to the bourbon while steeping? | ||
** Pro: more bacon flavor! | ** Pro: more bacon flavor! | ||
** Con: hard to get out of the container, may add other unwanted flavor | ** Con: hard to get out of the container, may add other unwanted flavor | ||
Latest revision as of 20:17, 4 July 2009
Goal
Combine the deliciousness of bacon and the deliciousness of bourbon. Yes, this has been done successfully before ([1], [2])
Reason
I've decided to become a vegetarian (again), so making a bunch of BLTs and Baconated Bourbon seemed like a good way to celebrate my last day eating meat.
Method
- Cook .5lb bacon (the smokiest you can find)
- Add drippings to 750mL bourbon
- Let it sit (1-7 days)
- Filter by freezing to solidify fats and then filtering cold bourbon
- Enjoy
Makin' Bacon
The oven baking method was chosen due to a) splatteriness of pan-frying and b) additional metals &c added by pan-frying. Microwave just seems wrong.
Oven method 1
- Wire racks on tinfoil-covered cookie sheet
- 10 strips bacon
- 350°F, not preheated
- Results:
- 20min: ends crispy and curled, middles less crispy (fat pooling)
- 25min: ends crispier, still chewy
Oven method 2
Temp/time recommended by the packaging:
- Same as before, but 375°F, preheated
- Results:
- 12min: chewy bacon, edges not crispy
- 20min: more brown, edges crispy
Oven method 3
- Same wire rack/foil-covered cookie sheet setup
- Cut bacon package in half to yield shorter pieces
- 400°F, not preheated
- Results:
- 17min: still chewy-looking but less curled than before
- 20min: telltale "foamy" bubbles indicate crispiness may be achieved! Huzzah!
- Still not as crispy as I'd like but this may be due to our oven running slightly cool
- Note: slightly smoky (open a window if your smoke alarms are very sensitive)
Oven method 4
The Emeril method.
- Bacon on foil on cookie sheet
- 350°F, preheated
- Half-length bacon slices (as with method #3)
- Results:
- ~25 min: SUPER-CRISPY. Crunch-o-rama. Delicious if that's how you like it.
Gathering drippings
Typical yield: 1fl. oz. for 1/2lb bacon. Pour into a measuring cup or something.
Combining with bourbon
Recommend combining ~30mL drippings with 750mL bourbon in a second container; after it steeps we can filter it back into the bourbon bottle and not have to worry as much about getting all the fat out.
Steeping
Target time: 3 days. WORK IN PROGRESS
Possible Variations
- Add an entire slice of bacon to the bourbon while steeping?
- Pro: more bacon flavor!
- Con: hard to get out of the container, may add other unwanted flavor