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Thursday
Mar292012

Bacon Infused Vodka

Emily Meyers of Emily G's has been telling me for a while that I must visit the Pine Street Market in Avondale Estates, Georgia. They produce handmade artisan meats from pork, beef and lamb. They also sell local Georgia cheese, jams, bread and pickles. It was on my list but after Emily told me that she makes the best Bacon Bloody Marys with the help of Pine Street Market owner, Rusty Bowers, I decided to make this shoot a priority.

Rusty was a chef for fifteen years before he decided to go into business for himself and become a full time butcher, only selling and working with meat from humanely raised animals. 

His biggest seller is his delicious bacon. It is cured for seven days and smoked for ten hours over a mixture of pecan and apple wood. As Rusty shared, "You know you have good bacon when you hold it up and it looks like a kaleidoscope."   

To make Emily's Bacon Bloodies, we need to first make the secret ingredient- bacon infused vodka. Rusty cuts high quality bacon ends into thick pieces. This bacon has a real smoky, earthiness flavor which will give the vodka an incredibly unique and complex taste. 

Emily and Rusty first poured out the vodka into a large dish to place aside...

Then Rusty stacked the bottle with his signature smoked cuts of bacon. He poured the vodka back into the bottle, then I brought it home to sit in my closet for one month. For this batch, we didn't add any additional flavors but depending on your taste, Emily offers a few suggestions; Garlic and bayleaf add a nice pungent earthiness, peppercorns add spiciness and bite, while smoked paprika will add a seductive smoky flavor and aroma. Have some fun with it and try what you like...

After one month in my closet, I then placed the bottle in my freezer for 48 hours to get the fat to separate out a bit. 

Then I covered a large tupperware dish with a few layers of cheesecloth and poured the vodka through to strain. 

I actually strained this one more time through a coffee filter and ended up with a clear and golden flavored bacon vodka. Delicioso! Stay tuned tomorrow for part two...    The Bacon Party. This will include Emily's recipe for her infamous Bacon Bloodies as well as my new favorite bacon appetizer that I have now decided to serve at every party until the day I die. 

 

Photos and Content: Sweet Peach


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Reader Comments (13)

Wow, I never heard of such a thing but it sounds amazing. My husband is going to love this.

March 29, 2012 | Unregistered CommenterTammy T.

Yeah, i want this.

March 29, 2012 | Unregistered CommenterJason

This looks a-maz-ing!!! My roommate would flip out because she doesn't eat pork but I think I have to find a way to make this. Thanks for the inspiration!

March 29, 2012 | Unregistered CommenterSonja

Never would have thunk it...looks tasty.

March 29, 2012 | Unregistered CommenterKate

I bet this would be good in a chocolate martini.

March 29, 2012 | Unregistered CommenterJ. Jacobs

I'm not sure if that sounds delicious or disgusting.

March 29, 2012 | Unregistered CommenterKaren

I've had the Pine St. bacon and it's really damn good. I imagine that vodka has to taste pretty good too.

March 29, 2012 | Unregistered CommenterSimon Bowie

My two favorite foods.
I never thought of mixing them together but I'll give it a Shot.

March 29, 2012 | Unregistered CommenterBob-O

heaven.

March 29, 2012 | Unregistered Commentermeatclub

Eww, I don't think I could bring myself to drink it! The bacon on its own sounds DELICIOUS though.

March 29, 2012 | Unregistered CommenterKathryn

Is the bacon safe to be used uncooked since it is 1. cured? and/or 2. in alcohol? I would love to try this, but have seen several recipes call for cooked bacon.

June 24, 2012 | Unregistered CommenterJP

The alcohol kills the bacteria. If you try it, use less bacon rather than more as the taste and smell can be a bit too much. I think less is more on this one- if I had to do it over.

June 24, 2012 | Registered CommenterSweet Peach

Hi,

When you are adding the high quality bacon ends are they cooked or they are just cured?

Can't wait to make this!

October 16, 2013 | Unregistered Commentertawnie

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