Love to hear it! I partnered with them last year for a recipe book- cocktails AND cooking with Noble Oak Bourbon & Rye. Check out their website or mine for the recipes!! 🥃
Pro tip... when you put it in the freezer or fridge... put it in upside down... the fat will solidify on top... so when you put it right side up... the bourbon is on top.
@@next4887 My issue with it burning usually happens while I'm still browning it in the saucepan! Learned to remove it when it looked barely golden because in my experience that's just about the right time.
@@jadegecko try putting some of the alcohol you are going to mix it with in the pan maybe a 1/16” or 1/8” deep then add the butter. I tried Orange liqueur Baileys Kahlua Whiskey None of it allowed the butter fat to burn while browning.
Cooking the bacon right now.....gonna give this a try....using Bourbon for one.and another using Everclear 190 proof....wonder which will be better. Thanks for the videos....your a natural.
Where has this been all my life?! Made this, had with a bacon wrapped filet and it was fantastic, then had with a nice thick medium rare ribeye and everything wrong in the world faded into nothingness for a few glorious moments!
Add a few pieces of bacon to the bourbon when you add the drippings. Remove it prior to the freezer. Save it. Once washed, use the bourbon infused drippings on biscuits instead of butter. Use the bourbon infused bacon as the filling in the biscuits. Enjoy with a bacon bourbon Old Fashioned.
@@SavidgeKitchen Or, chop up some of the bouron infused bacon. Warm some of the infused drippings and pour it over some popcorn. Sprinkle with some of the finely chopped infused bacon.
I know in the video you said you forgot and let it sit in the freezer for 3 months. What is the minimum time it should sit for? Thanks!@@SavidgeKitchen
I just made a ham glaze with the following ingredients and I put some aside to use as a cocktail syrup. • 425g can pineapple pieces in juice • 3 cups (750ml) apple juice • 2 firmly packed cups • (500g) brown sugar • 2 cinnamon quills • 4 star anise • 1 tsp fennel seeds • 5cm piece ginger (25g), finely grated • 1 tsp five-spice powder Place all ingredients in a saucepan over medium heat. Stir to dissolve sugar, then bring to the boil. Reduce heat to medium and simmer for 30 minutes or until reduced by half. Strain the glaze into a heatproof jug, discarding solids. It was pretty good, but then I decanted the glaze that had been cooked with the ham and that was even more amazing. I’m thinking this could be another way to introduce ham/bacon flavours into a drink. What do you think Jessica?
First of all, that sounds DELICIOUS. Glazed ham is one of my favs- make it every easter with fresh oranges, orange juice, brown sugar and cloves. But you bring up a VERY interesting point about using the glaze with bourbon... My initial thought would be that the brown sugar may change the spirit too much, but then again, maybe an infusion or wash isn't the way to go here.... maybe it's treated as it's own element. hmmmm... gonna think on this one a bit!! Hope the ham was as delicious as it sounds!!
@@SavidgeKitchen it was,very, very good ham. I was thinking the leftover glaze could be used as a flavoured syrup. Might also be a good syrup for pancakes
Seems the best way to celebrate the love of this video is with a Maple Bacon Old Fashioned... ;) Cheers!! PS- if you're into flavoring your own bottles, I've got a coconut rye on the way soon... stay tuned!
Just tried this with Buffalo Trace and it doesn't smell or taste like bacon. It tastes different, but not like bacon. Is there a particular bourbon or bacon that is better to use?
I don't think the bourbon selection makes as much of a difference as the bacon selection. I've done it a few times now, and I've noticed that the smokier the bacon, the more impact to the flavor. I think that this is because primarily, you'll notice the bacon on the nose... which sounds funny, but truly- that's where I get it most! So if you do it again, I'd suggest a heavily smoked bacon. Also, does't hurt to garnish with a little bacon coated in brown sugar... just for fun ;)
Actually it does. It’s best to use a higher proof alcohol as it makes the flavors more pronounced. One more thing that also wasn’t mentioned was you MUST use very smoky bacon. High end bacon that most bars use for this is Benton’s bacon but it’s not cheap. But you’d still be better off with as smoky of a bacon as you can get, just google some runners up to Benton’s.
Oh my goodness- I thought I was replying to a comment on my Tiramisu recipe 😂 No, you don’t need to store this in the fridge after. This will keep as long as any other bourbon will keep- forever, or till you drink it all ;)
I think you can probably do it in the fridge if you prefer. The important detail is that the fat you use cools enough to solidify. Bacon grease (and coconut oil) have a melting temperature of 76° F, and most refrigerators hover around 40°F. Theoretically, it should be fine. However, as someone who keeps bacon grease in her fridge to cook with, I can tell you that the bacon grease out of the refrigerator is definitely softer than out of the freezer. It might slip through a little easier when decanting back into your original bottle. If you want to make sure your filtering the most grease out, the freezer might be a safer bet :)
@@SavidgeKitchen Ok, that makes sense, but I assume you could also store in the fridge for 5 days then transfer to the freezer to fully solidify the fat. I just assume the exchange of flavour would be inhibited by the extreme cold of the freezer. Could be another science experiment for you?
Nice video, you did a good job with it. Not a bourbon guy, but have been getting into flavored whiskies, salted caramel. Chocolate, banana, pineapple, ...may have to try making this. Have you infused peanutbutter cups into bourbon or vodka? All the best- RG
NOBLE OAK! I bought it on a whim a bit ago and I can’t get enough
Love to hear it! I partnered with them last year for a recipe book- cocktails AND cooking with Noble Oak Bourbon & Rye. Check out their website or mine for the recipes!! 🥃
Pro tip... when you put it in the freezer or fridge... put it in upside down... the fat will solidify on top... so when you put it right side up... the bourbon is on top.
Great tip!
Can you do this with Duck Fat?
Did this with some brown butter washed Appleton Estate. so much easier this way omg
@@jadegeckodid you notice the butter will not burn
@@next4887 My issue with it burning usually happens while I'm still browning it in the saucepan! Learned to remove it when it looked barely golden because in my experience that's just about the right time.
@@jadegecko try putting some of the alcohol you are going to mix it with in the pan maybe a 1/16” or 1/8” deep then add the butter. I tried
Orange liqueur
Baileys
Kahlua
Whiskey
None of it allowed the butter fat to burn while browning.
This was the first video I ever watched of yours. It came back into my feed for some reason. Now I see why I subbed and started watching your vids. 🥰
Cooking the bacon right now.....gonna give this a try....using Bourbon for one.and another using Everclear 190 proof....wonder which will be better. Thanks for the videos....your a natural.
Had my first fat-washed bourbon last week and came here to learn you are hilarious.
I bet this would be amazing in a butter glaze for pancakes 😍
oooooooh, brilliant idea!
Where has this been all my life?! Made this, had with a bacon wrapped filet and it was fantastic, then had with a nice thick medium rare ribeye and everything wrong in the world faded into nothingness for a few glorious moments!
This is fantastic 😂🥃
Add a few pieces of bacon to the bourbon when you add the drippings. Remove it prior to the freezer. Save it. Once washed, use the bourbon infused drippings on biscuits instead of butter. Use the bourbon infused bacon as the filling in the biscuits. Enjoy with a bacon bourbon Old Fashioned.
Hero. You are a hero. Absolutely doing this! Excuse me while I go fry up some bacon...
@@SavidgeKitchen Or, chop up some of the bouron infused bacon. Warm some of the infused drippings and pour it over some popcorn. Sprinkle with some of the finely chopped infused bacon.
FOR THE LOVE OF GOD thank you for making it easy
Hahahah- you’re welcome ;) tell everyone!!!!
The technique is great. I am just not a huge fan bacon like most. Might still try it out.
Trying this for sure!
Yay! It’s a fall staple around here ;)
I know in the video you said you forgot and let it sit in the freezer for 3 months. What is the minimum time it should sit for? Thanks!@@SavidgeKitchen
I just made a ham glaze with the following ingredients and I put some aside to use as a cocktail syrup.
• 425g can pineapple pieces in juice
• 3 cups (750ml) apple juice
• 2 firmly packed cups
• (500g) brown sugar
• 2 cinnamon quills
• 4 star anise
• 1 tsp fennel seeds
• 5cm piece ginger (25g), finely grated
• 1 tsp five-spice powder
Place all ingredients in a saucepan over medium heat. Stir to dissolve sugar, then bring to the boil. Reduce heat to medium and simmer for 30 minutes or until reduced by half. Strain the glaze into a heatproof jug, discarding solids.
It was pretty good, but then I decanted the glaze that had been cooked with the ham and that was even more amazing. I’m thinking this could be another way to introduce ham/bacon flavours into a drink. What do you think Jessica?
First of all, that sounds DELICIOUS. Glazed ham is one of my favs- make it every easter with fresh oranges, orange juice, brown sugar and cloves. But you bring up a VERY interesting point about using the glaze with bourbon... My initial thought would be that the brown sugar may change the spirit too much, but then again, maybe an infusion or wash isn't the way to go here.... maybe it's treated as it's own element. hmmmm... gonna think on this one a bit!! Hope the ham was as delicious as it sounds!!
@@SavidgeKitchen it was,very, very good ham. I was thinking the leftover glaze could be used as a flavoured syrup. Might also be a good syrup for pancakes
Gr8 video quality😄
Thank you!!
I had some Bulliet bourbon bacon infused....de-f'ing-licious.
Love to hear it 🥃
I love this video WAAAAAAY too much
Seems the best way to celebrate the love of this video is with a Maple Bacon Old Fashioned... ;) Cheers!!
PS- if you're into flavoring your own bottles, I've got a coconut rye on the way soon... stay tuned!
Thank you for showing me how to fat wash bacon flavor into Vodka for the ultimate Bloody Mary ❤😋😊☺️
Now I kind of just want the fat infusion
Can you do this with Duck Fat?
Absolutely!
Nice!!!
Just tried this with Buffalo Trace and it doesn't smell or taste like bacon. It tastes different, but not like bacon. Is there a particular bourbon or bacon that is better to use?
I don't think the bourbon selection makes as much of a difference as the bacon selection. I've done it a few times now, and I've noticed that the smokier the bacon, the more impact to the flavor. I think that this is because primarily, you'll notice the bacon on the nose... which sounds funny, but truly- that's where I get it most! So if you do it again, I'd suggest a heavily smoked bacon. Also, does't hurt to garnish with a little bacon coated in brown sugar... just for fun ;)
Actually it does. It’s best to use a higher proof alcohol as it makes the flavors more pronounced. One more thing that also wasn’t mentioned was you MUST use very smoky bacon. High end bacon that most bars use for this is Benton’s bacon but it’s not cheap. But you’d still be better off with as smoky of a bacon as you can get, just google some runners up to Benton’s.
Four roses Bourbon is 90 proof. And I believe was also what the PDT mixologist used when he first created the Benton’s old fashioned
Is this ok to store at room temp after? Does it go bad?
Definitely store in the fridge- it has eggs and dairy. It’s fine out for a couple hours, but otherwise should be chilled :)
Oh my goodness- I thought I was replying to a comment on my Tiramisu recipe 😂
No, you don’t need to store this in the fridge after. This will keep as long as any other bourbon will keep- forever, or till you drink it all ;)
I can useing the leftover fat in some baked beans. Just a thought....
Brilliant. Absolutely brilliant. Totally going to save the bourbon soaked fat for that next time!!
Why the freezer and not the refrigerator?
I think you can probably do it in the fridge if you prefer. The important detail is that the fat you use cools enough to solidify. Bacon grease (and coconut oil) have a melting temperature of 76° F, and most refrigerators hover around 40°F. Theoretically, it should be fine. However, as someone who keeps bacon grease in her fridge to cook with, I can tell you that the bacon grease out of the refrigerator is definitely softer than out of the freezer. It might slip through a little easier when decanting back into your original bottle. If you want to make sure your filtering the most grease out, the freezer might be a safer bet :)
@@SavidgeKitchen Ok, that makes sense, but I assume you could also store in the fridge for 5 days then transfer to the freezer to fully solidify the fat. I just assume the exchange of flavour would be inhibited by the extreme cold of the freezer. Could be another science experiment for you?
Nice video, you did a good job with it. Not a bourbon guy, but have been getting into flavored whiskies, salted caramel. Chocolate, banana, pineapple, ...may have to try making this. Have you infused peanutbutter cups into bourbon or vodka?
All the best- RG
Thank you for showing me how to fat wash bacon flavor into Vodka for the ultimate Bloody Mary ❤😋😊☺️
Thank you for showing me how to fat wash bacon flavor into Vodka for the ultimate Bloody Mary ❤😋😊☺️