We’ve only had this home-infused vodka straight up so far. The verdict is - it’s kind of weird. The first thing which you feel on your lips is a bit of fat, oddly. I used my unsmoked, home-cured bacon, but it still has a smoky flavor.
I am going to strain it again and try making a few drinks with it.
Thanks to Brownie Points for the idea!
Technorati Tags: bacon, bacon vodka
Day 18: Merry Bacon to all and to all Good bacon!
Originally uploaded by A. Drauglis Furnituremaker
A Christmas Day bacon update! More on Flickr, of course!
Day 1: Cutting and Salting, originally uploaded by A. Drauglis Furnituremaker.
I have been experimenting with home curing and smoking of meats since 2000.
That was the first year in which I bought at least half a pig.
I have been using the same basic process since then - I dry-cure the sides (bacon), hams, and (new this year!) the jowls by rubbing them with salt or a salt-based mixture and then age them in the refrigerator.