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Old 12-04-2012, 07:25 AM   #11
nmfree
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Quote:
Originally Posted by Golddiggie View Post
BTW, has anyone else seen the episode of triple D where the bar made bacon infused bourbon/whiskey?

I don't drink bourbon, but if I did, it would be bacon infused. [via the Dos Equis most interesting man]
I made a bottle of bacon infused Maker's Mark for New Year's a few years ago. I didn't think it was really worth the effort.
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Old 12-04-2012, 01:39 PM   #12
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Quote:
Originally Posted by nmfree View Post
I made a bottle of bacon infused Maker's Mark for New Year's a few years ago. I didn't think it was really worth the effort.
I think they use it in mixed drinks, or not straight up. Probably a waste of really good bourbon too.
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Old 12-05-2012, 03:59 AM   #13
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I'm imagining a semi sweet cinnamon apple wine, conditioned with cooked, dried applewood-smoked bacon for a month or two prior to bottling, back sweetened with maple syrup.

Screw mimosas, that is a brunch in and of itself.

 
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Old 12-05-2012, 04:13 AM   #14
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I almost commented when I first saw this thread. I refrained because I couldn't tell if it was a troll post or not...lol. I guess everyone has their own tastes! But, sounds gross to me. Report the results back when you got em!

 
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Old 12-06-2012, 02:32 AM   #15
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There was an April Fools meat thread on here a while ago....the idea is intrigueing, and I second those that are saying to make a vodka infusion and add that--be carefull of the fats...

Unferth--that actually sounds almost good.

On a side note, has anyone actually tried the commercial bacon vodka? Haven't seen the bacon stuff in stores, but they do sell Smoked Salmon vodka up here.
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Old 12-06-2012, 02:40 AM   #16
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Dude, I'm so happy this thread is still going! I am actually serious. But the more you encourage and provoke me, the more I'm getting gutsy on the idea. I defiantly want to try some of these ideas.

The thought of Italian pepper cooking wine sounded super good to me.

Peppers
Garlic
Onion
And Italian sausage.

Or a Philly wine!

Also just wondering what's the concerns on the fats? Seams like to me, that fats or oil on water would float and could be racked off.

 
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Old 12-06-2012, 03:17 AM   #17
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If you have the setup, you could chill before racking/transferring, so that the fat becomes more solid and floats to the top. Sort of like how it tends to do in soups. Or if you use a vessel with a large opening for that stage, you could just scoop it off. Just stay a hair above freezing, so that only the fat is extracted/removed.
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Old 12-06-2012, 08:57 AM   #18
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Heck--you can buy Italian Sausage Seasoning, for that one--might want to watch the salt though.
I vote for baking the bacon to render out as much of the fats as possible before adding it, and then hopefully getting the remainder out with cold crashing.
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Old 12-06-2012, 01:02 PM   #19
cmgxsolutions
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Hmmmm I use liquid smoke in beef jerky... I wonder if that would give bacon taste.

 
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Old 12-06-2012, 02:22 PM   #20
Yooper
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Quote:
Originally Posted by mrbeachroach View Post
Also just wondering what's the concerns on the fats? Seams like to me, that fats or oil on water would float and could be racked off.
No, you'd think so but it doesn't happen like that.

At a National Homebrewers Conference, one of the HBT crew gave me some bacon moonshine.

It smelled great, and was nice and clear white. It tasted great.

And then it happened. The fat in it, that I couldn't see, congealed on the back of my throat. And I gagged.

Up until then, it was fine.
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