Quadrupled
Well-Known Member
Bumping a cool thread. Bought the stuff to make the bacon this weekend. Plan to smoke next weekend and make this awesome bourbon. Can't wait to make the powdered bacon fat to roll the bourbon balls.
1st Charcuterie/Molecular Gastronomy Experiment, Maple Bacon Bourbon Balls
- Thread starter Revvy
- Start date
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Quadrupled
Well-Known Member
Finally made these today and went with three versions of Revvy's recipe.
1. Revvy' bacon bourbon balls using the powdered bacon fat - frigging awesome...
2. Original style bourbon balls - no bacon fat, but there's a hint of bacon and maple from the bourbon. It uses just a powdered sugar dusting and is really tasty.
3. Coffee bourbon balls - cut instant coffee with powdered sugar. I like these as much as the bacon version. There's a hint of bacon and maple (from the bourbon) and is really reminiscent of breakfast even without the coffee, so it all really came together nicely.
Overall, really happy with these treats.
1. Revvy' bacon bourbon balls using the powdered bacon fat - frigging awesome...
2. Original style bourbon balls - no bacon fat, but there's a hint of bacon and maple from the bourbon. It uses just a powdered sugar dusting and is really tasty.
3. Coffee bourbon balls - cut instant coffee with powdered sugar. I like these as much as the bacon version. There's a hint of bacon and maple (from the bourbon) and is really reminiscent of breakfast even without the coffee, so it all really came together nicely.
Overall, really happy with these treats.
OP
OP
If anyone stumbles on this thread, don't use the amount of salt in the recipe. I've been doing something called EQ curing of my bacons lately, using iirc 3% salt by weight of the bacon. I use a calculator like this one to figure it out.
Dry Cure Bacon Calculator
Dry Cure Bacon Calculator
