i remember reading through this thread when it was being actively discussed and came up with a hypothesis on why the first guy who made it seemed to dislike it and when ollllo made it everyone seems to like it. the first guy is in england and over there what they call bacon is completely different from what we call bacon in the US. it is more like what we call country style ham or canadian bacon. could be the difference?
I'm not sure if Danek ever revealed the base vodka that he used, his method or if he solicited anyone else's opinion. I used to be a vodka drinker (pre-beer era) and appreciate sipping liquors.
I obtained some very strong, clear liquid - let's call it "soonmhine" - it's about 80 proof.
Think I can throw some bacon in there and get the same effect you get using Vodka?
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"Yes, a uh, a profound sense of fatigue... a feeling of emptiness followed. Luckily I... I was able to interpret these feelings correctly. Loss of essence"
It has to be somewhat pleasing on it's own. Bacon is a lover, not a fighter. It can smooth out some of the rough edges, but it won't turn a wife-beater into a prince charming.
It has to be somewhat pleasing on it's own. Bacon is a lover, not a fighter. It can smooth out some of the rough edges, but it won't turn a wife-beater into a prince charming.
It has to be somewhat pleasing on it's own. Bacon is a lover, not a fighter. It can smooth out some of the rough edges, but it won't turn a wife-beater into a prince charming.
That's pure gold right there.
Pure Gold.
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"Yes, a uh, a profound sense of fatigue... a feeling of emptiness followed. Luckily I... I was able to interpret these feelings correctly. Loss of essence"
I'm not sure if Danek ever revealed the base vodka that he used, his method or if he solicited anyone else's opinion. I used to be a vodka drinker (pre-beer era) and appreciate sipping liquors.
Do you think storing your in the fridge for 3 weeks, as opposed to a dark cabinet had an effect?
I'm not sure if Danek ever revealed the base vodka that he used, his method or if he solicited anyone else's opinion. I used to be a vodka drinker (pre-beer era) and appreciate sipping liquors.
I used Smirnoff vodka (as it was all I had), and three rashers of bacon (that's the streaky bacon as shown in Orfy's excellent guide to pigs). The bacon was fried until crispy and crumbled into the vodka, and then left in the dark for three weeks. TBH I'm not the world's biggest fan of vodka, but even so, the stuff I made was much too salty for my palate.
Actually, I still have it in my freezer so perhaps I'll try another snifter now. It's only 9 in the morning, but what the hell - this is important.
OK, it's a little better than I remember (though I seem to remember throwing up in my mouth a little, so that doesn't say much). It still tastes like vodka with salt added, and there's nothing that's particularly bacony in it, which seems to defeat the purpose a little. My guess is that the streaky bacon I used was probably cheap and nasty; and perhaps using back bacon would have worked better. As olllllo says, making sure that all your ingredients are delicious in their own right is probably a wise first step. Nevertheless, I still think this would work well in a Bloody Mary.
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Bottle conditioning: Pliny the Elder clone; Tramp's Overcoat Barley Wine
Next up: Vanilla Porter
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