The Bacon Party

So, once one has made a batch of bacon infused vodka, one must drink it. And where better than in a Bloody Mary. Emily Meyers of Emily G's shared this recipe that is absolutely delicous. It's full of texture, depth and smoky goodness.  

I decided to have a Bacon Party this past Sunday morning, inviting a few friends to my buddy Bob's house. The words 'Bacon Party' proved an easy draw...

Emily's Best Ever Bacon Bloody Recipe: 64 oz. low sodium V8 or tomato juice; 1/4-1/3 cup Pepper Vinegar Sauce; juice of one lemon; 1/2 teaspoon of celery salt; 1/4-1/2 teaspoon of Chinese mustard and 1/2 teaspoon of worcestershire sauce. Add homemade bacon infused vodka to taste. 

Combine with a whisk and adjust to your liking. 

Emily brought over some cheese and her Strawberry Chipotle jam, which was ridiculously good. 

I made dates stuffed with almonds and wrapped in bacon. (Broil for about 5 minutes, till nice and crispy on all sides) and my new favorite recipe, Pig Candy. I first had this at this restaurant I love in Los Angeles called Lou. They have it as an appetizer and I remember fondly not being able to stop eating it. God I miss Lou. The recipe is extremely easy and you'll only need three ingredients; bacon, brown sugar and cayenne pepper. 

These are so delcious....

The Pig Candy is a little crispy, sweet and has that spicy kick of cayenne pepper. It's just slice after slice of heaven.  

My friends Bob, Emily, Susan and Lyn were thirsty, hungry and slightly hungover... perfect candidates for a Sunday Morning Bacon Party. 

Emily finishes the bloodies off with some pickled accoutrements, which included her homemade pickled tomatoes, pickled okra, dill pickles and Phickles pickled carrots from Athens, Georgia. 

Such a good time...perhaps this will inspire you to have your own Bacon Party. It takes a little time and effort but the end result will satiate your deepest salty, sweet cravings... all the while promoting lazy behavior and an incessant desire to rub your belly in deep satisfaction. Who doesn't deserve that on a Sunday? 

 

**A big thank you to Emily Meyers for sharing her recipes, expertise and time with us, to Rusty Bowers for helping to make the bacon infused bacon, to Bob for opening up his home to us and changing Emily's tire... and to Lyn and Susan for being such happy, hungry and thirsty guests. 

 

Photos and Content: Sweet Peach


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