eschatz
Well-Known Member
wow, that actually looks good. but then again i havent eaten breakfast in about 3 years. and yes, i know it isnt healthy!
That's so wrong it's right!
I just want to make sure of one thing:
Are you guys using free range, cruelty free bacon vodka?
Maybe it's bacon ice?Sir Humpsalot, what is that disgusting thing sitting in your glass? Is that...... ICE?? In a martini? Oh for shame.
Sir Humpsalot, what is that disgusting thing sitting in your glass? Is that...... ICE?? In a martini? Oh for shame.
I dunno about bacon vodka, but I did make myself a bacontini the other day.
4 parts Jack Daniels
1 part SoCo
Splash of pepper vodka
Garnish with Bacon
What you see below is a Pan American Bacontini. It has American and Canadian Bacon. You can also make a standard or "American" Bacontini with only regular bacon, but what can I say? I like to be a little flashy...
Let's get some bacon terminology sorted first. Here in Scotland and across the UK bacon comes in three forms - streaky, back and middle.
Streaky Bacon
Streaky bacon is made from the belly of the pig and as such has a higher proportion of fat than back bacon. It makes the perfect crispy bacon but is probably less popular for bacon butties (sandwiches) and rolls. If you just ask for "bacon" in the USA you're highly likely to get streaky bacon.
A whole belly from a side of a pig is too large for most of us to make into bacon in one piece. We have our butcher cut ours into pieces about 30cm square, which make them easy to handle and a good size for curing.
Back Bacon
Back bacon is made from the loin of the pig. It's got a good bit more meat on it, is leaner than streaky, and is perfect for bacon rolls and butties. In the USA this may be described as "Canadian bacon", but that term covers a multitude of sins of pork product, so be more precise if you're looking for back bacon across the pond.
As with the belly, a whole loin from a side of a mature pig is too large to handle comfortably, so cut it to a reasonable size.
Middle Bacon
Middle bacon is basically streaky and back together in a single cut. It's becoming difficult to come by in supermarkets in the UK, and less common in butchers too.
One thing all bacon has in common is that it is cured.
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?
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.
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.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.
It tasted a bit like shoe.What about the leftover bacon? How did that taste?
BACK FROM THE DEAD!!!
All of this talk about Bacon Vodka and being salty... and what not... nobody thought to make bacon tequila? I'm gonna make bacon whiskey too...
Do -NOT- make bacon whisky. We tried it with perfectly-cooked bacon from Trader Joe's and a fabulous whisky, and it somehow tasted like the entrails of a dung-eating maggot. Avoid.
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