Evan is making bacon vodka
MS poster Evan is making bacon vodka for the Aug. 28 soiree at Idle Hour. Remember bacon vodka?
He's writing about the process on his blog. Keep us updated, Evan. I can't wait to try it.
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MS poster Evan is making bacon vodka for the Aug. 28 soiree at Idle Hour. Remember bacon vodka?
He's writing about the process on his blog. Keep us updated, Evan. I can't wait to try it.
I've been The Baltimore Sun's nightlife and local entertainment reporter for a couple years, and it's surprising how much the scene has grown in that time. Most of Baltimore's bars and clubs are unpretentious places with fairly cheap drinks and plenty of character. I like dancing and think this city needs more clubs, but nothing beats having a cold, locally brewed beer with friends in a comfortably full corner bar.
Comments
i took pictures of 'day 2' this morning and it's a little disturbing. i'll definitely be updating the process after work.
Posted by: Evan | August 20, 2008 10:10 AM
sick!
Posted by: lowercase m | August 20, 2008 10:20 AM
Bacon vodka?!?
I recommend bacon bourbon instead:
http://www.theagitator.com/2008/08/16/how-to-baconify-your-bourbon/
Posted by: BA | August 20, 2008 10:33 AM
oh man, this is going to be ...interesting
Posted by: Evan | August 20, 2008 5:43 PM
Evan,
Don't you need to do some skimming occassionally?
Wouldn't infustion more readily occur if it spent sometime at room temperature?
Maestro please advise!
Posted by: GDA | August 20, 2008 8:00 PM
it's ALIVE!!!!
Posted by: K | August 20, 2008 10:40 PM
Actually skimming probably would help but it's kind of hard to get any sort of skimming tool into the mouth at the top, which is very narrow. At this point it has spent roughly half of its time at room temperature, and judging by the look of it should be ready to bottle by Saturday morning. I'm debating whether I should save some of the bacon pieces as sort of "the worm" to put in the final bottle.
Posted by: Evan | August 21, 2008 10:51 AM
prepare for greatness yall, this is some pretty bacon vodka.
Posted by: Evan | August 25, 2008 11:57 PM
Maestro,
In filtering, wouldn't the method women who make chicken soup help?
Which is to siphon the liquid out from under the fat and other debris on the the surface and by passing the cheese cloth ritual.
If one must filter, do coffee filters work?
Posted by: GDA | August 26, 2008 11:21 AM
Well when it comes to chicken soup, nobody ever really has an issue with it when they see chunks of stuff floating around in it, so that sort of filtering works fine for chicken soup. This stuff on the other hand, people get all upset when they see things floating around in it. Siphoning off below the fat line probably wouldn't get rid of the smaller stuff that remains in suspension. So, I opted for the most stringent method available (to me).
I didn't test out coffee filters,but I have no reason to believe that they wouldn't work. Probably better even (than cheese cloth) as a way of getting the smaller stuff out of the mix.
Posted by: Evan | August 26, 2008 1:21 PM