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Bacon Vodka

Mood: Sassy

Cost: Cheap

Difficulty: Easy

Rating: XXXX
The Tease
his is for Bloody Mary! Recipe and photo courtesy of the Jocelyn McAuley culinary notebook author of Browniepointsblog. Time To Make:

15 minutes plus 3 weeks
Bacon is beautiful. Did you know that the Berkshire pig, which is considered the best bread of pig that produces the tastiest meat originally came from England.

• 3 slices of bacon (get a good one without nitrates if you can)

• Pinto of vodka

• Small Cast Iron or non-stick skillet

• Pint size mason jar with lid

• Coffee filter

• Bowl

Preparation (Do it!)
1. Fry up three strips of bacon.

2. Add cooked bacon to a clean pint sized mason jar. Trim the ends of the bacon if they are too tall to fit in the jar. Or you could go hog wild and just pile in a bunch of fried up bacon scraps. Optional: add crushed black peppercorns.

3. Fill the jar up with vodka. Cap and place in a dark cupboard for at least three weeks. That’s right- you don't need to refrigerate it.

4. At the end of the three week resting period, place the bacon vodka in the freezer for about an hour to solidify the fats.

5. Strain out the fats through a coffee filter to yield a clear filtered pale yellow bacon vodka.


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