Bacon Vodka.

You know how it is.

Casually flicking through a new cookbook, until something eye-catching grabs your attention.

It was Heartland, The Cookbook, and I was beguiled by visions of red barns adorning rolling green fields and doe-eyed bovines with long, frilly lashes and soulful brown peepers.

Flick. Flick. Flick.

Caught from the corner of an eye.

Two words: Bacon Vodka.

Really?

No, really?

Oh, yes.

And with that, I knew. I had to.

Because, just like Everest, there it is, and so I did.

 

Bacon Vodka.
Modified from Heartland, The Cookbook,  by Judith Fertig.
I have taken the liberty of adding zing with pepper.

2 slices thick-cut, smoked bacon - I used applewood smoked, no-nitrate cured.
1 1/2 cups of vodka
1 tablespoon whole peppercorn.*

*I used whole Tellicherry Indian black peppercorn from Penzys Spices, which are giant firey marbles of heat and flavor.

Identify a jar that will hold 1 1/2 cups of liquid with extra room for bacon and pepper. 

I used a 12 ounce canning jar. A 12 ounce canning jar is 1 1/2 cups. Find a bigger jar!

Cut two slabs of bacon in half, so they will fit, upright, into your jar with room to put on the lid.

Fry the bacon until cooked but not burned. Fry a few extra skices and have some as a snack, because the smell of frying bacon will drive you mad with want.

Remove the bacon, and put it on a paper towel to blot off some of the grease.

While it is still warm, put bacon into the jar with the whole peppercorn and the vodka, and cover with a lid.

Let it steep in the fridge for 2 or 3 days, shaking every so often.

Remove and discard the bacon and peppercorn, and skim off any stray fat, which should be solidified.

Store in the fridge, and use in place of regular vodka for Bloody Marys.
I'll present several other cunning uses here as well, in upcoming days.

Comments

[Liz]

Beautiful photos...and perfect for Bloody Marys~

Thanks for the spicing ideas for my peach cobbler...ginger would be lovely :)

[kgmom]

A 12 oz canning jar holds 1.5 cups. No room for bacon!?!

[Ann]

Cool! The photos are stunning and I was just at Penzy's spending a TON of $$$. I love your description of the peppercorns!

Amazing photos.....

[Jammy Chicken]

*Jar size updated*

[Kristi Rimkus]

This would make the most amazing Bloody Mary!

[hannah]

i had a bit of a FAIL w/ trying to infuse bacon with vodka - as we went to make the Bloody Mary's - even though I thoroughly skimmed off the fat, or so I thought - the whole drink began to congeal from what I can only assume is remaining fat in the vodka. Any words of advice to properly get all the fat out of the Vodka?

[Jammy Chicken]

Hannah - So sorry to hear about this! It sounds like you still had some fat in your vodka. You can put the vodka into the freezer for a few hours after you remove the bacon, to make sure the fat is solidified, and then strain it out. Hope this helps!

[Kasey]

Wow...This is pretty amazing. I would never think to infuse vodka with bacon. Stunning photos!

[Christina]

I recommended wrapping the bacon in coffee filters while infusing because it eliminates the need to strain. I have streamlined the process over time, as well as experimented with infusing different spirits with bacon. Read more about it here: http://bit.ly/zXszeY

[Jammy Chicken]

Christina - great idea - thanks for the tip! Also, now that you mention it, tea filters are perfect little tubes that wouldn't even require tying up at the top. I'll give that a go for the next batch.