davicus's Profile
Fat Washing
Great post... I've just infused some bacon in bourbon using the fat wash method. I used about 6 pieces of bacon to 2 cups of bourbon (not wanting to ruin an entire bottle). I cooked the bacon, promptly ate it, and poured the remaining fat in the bourbon. This was placed in tupperware which went into the freezer for about a day and a half. At this point, the fat had separated and was extremely hard (while originally I had planned to let it infuse longer, I figured it wasn't necessary since the fat was already almost completely separated). So, the result is a pretty salty, smoky bit of business, which definitely has a bacon aftertaste, but isn't necessarily "good"...
on Mar 16, 2009
