A Quick Update on the Bacon Vodka…
The Vodka has been removed from its dark hiding place after three weeks of mingling with the bacon and peppercorn.
The next step was the freezer, to help the liquor separate from the bacon fat and pepper.
Then I began the straining and filtering process.
I poured the sweet nectar of the gods through a coffee filter-lined strainer, then put it back in the freezer.
Rinse and repeat.
Currently, she’s back in the freezer for the night.
I’ll repeat the process tomorrow a few more times, then we move on to the fun part—refining the Bloody Bacon recipe.
It may take a few tries, but I’m willing to make the sacrifice…for you.
Come Christmas morn I’ll be sipping on the world’s greatest Bloody Mary.
More to come.