Tried this for first time recently with Elijah Craig and did not get much bacon flavor, although I think my ratio was less than yours. Also, puzzlingly, the fat ended up as little spheres which sunk to the bottom in the freezer?
It's best not to use very flavorful bourbon. I usually use benchmark 8 (its notna bad bourbon, its just plain bourbon), or a little better, country smooth. They are decent bourbons with the basic bourbon notes and not to complex. That way the bacon comes to the front. I also had the little sphere thing, I'm not sure why but it all filters out at the end.
You may not want to shake it. I prefer to stir it quite a few times, let it rest outside for an hour, then put it in the freezer. It ensures no fat bubbles and no loss from straining through a cloth.
Technically you are correct it's fat washed. But a lot of people don't understand that term. An basically you are infusing the bourbon with cacon grease to an extent. But good call out! Cheers!
Is this shelf stable? How long will it last in room temperature vs in the firdge?
Room temp 2 weeks, fridge 3 weeks. But mine never hung around more than a couple of days before it was gone, lol
I know fresh is always better, but could you use the bacon grease from the jar in the fridge?
Of course
But can you make moonglow or sparkling south shore cider from wow
It's so funny that you say that. I was thinking about doing a warcraft series. But couldn't decide on which drinks to do.
Tried this for first time recently with Elijah Craig and did not get much bacon flavor, although I think my ratio was less than yours. Also, puzzlingly, the fat ended up as little spheres which sunk to the bottom in the freezer?
It's best not to use very flavorful bourbon. I usually use benchmark 8 (its notna bad bourbon, its just plain bourbon), or a little better, country smooth. They are decent bourbons with the basic bourbon notes and not to complex. That way the bacon comes to the front. I also had the little sphere thing, I'm not sure why but it all filters out at the end.
You may not want to shake it. I prefer to stir it quite a few times, let it rest outside for an hour, then put it in the freezer. It ensures no fat bubbles and no loss from straining through a cloth.
After i strain the bourban how can i store it for about 2 weeks ?
Easily. I had mine for about 4 week before I drank it all
@@TheLowCarbCocktailGuy one site says it stores for 2 weeks in the fridge, or 6 months at room temperature.
I'm confused, this should be called fat washed instead of infused? or they are same?
Technically you are correct it's fat washed. But a lot of people don't understand that term. An basically you are infusing the bourbon with cacon grease to an extent. But good call out! Cheers!
@@TheLowCarbCocktailGuy Understood clearly, thanks for your reply sir! Cheers!