tag:blogger.com,1999:blog-8543821.post7201536907168258118..comments2009-09-19T19:27:33.444-07:00jimmyphttp://www.blogger.com/profile/08190815263440129453noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-8543821.post-314975600928823952009-09-19T18:41:50.262-07:002009-09-19T18:41:50.262-07:00

Made the bacon bourbon this week with Jim Beam and fatty premium bacon from the local meat market. Froze the fat off and strained through cheesecloth.<br /><br />Using the real maple syrup and I found that it&#39;s way too thick for my tastes when I use your mixture. I finally settled on 1:1. Just about the most awesome thing ever.<br /><br />What to use for a garnish? The leftover bacon? Do

Eric Cloningerhttp://www.blogger.com/profile/15257382372052085633noreply@blogger.comtag:blogger.com,1999:blog-8543821.post-55768000933440409422008-11-10T22:06:00.000-08:002008-11-10T22:06:00.000-08:00

Depending on if you're in a rush, the fatwashing process really only takes about 4 hours at room temperature and then freeze. I find this gives the bourbon a light bacon flavor rather than overpowering the spirit. The guys at PDT use Four Roses bourbon I used a bottle of regular Kentucky Gentleman. Came out great.<BR/><BR/>-Joseph Ambrose D.C.

TheGibsonGrouphttp://www.blogger.com/profile/04526515656477560375noreply@blogger.com