"For seasoning, we have found that working with a hard-wood smoked bacon or country ham is great. Lay out your bacon on a sheet tray and place into a cold oven, then turn to 350 and cook until golden, brown and delicious. The fat slowly renders out so you can maximize the texture of the bacon."
"You can draw from the tasting notes of bourbon to inform your choice; pecan, maplewood, and applewood smoked bacon would all bring out the fruity, sweet, and nutty notes of bourbon."
"Bacon benefits from a cold oven starting point because, as Anton Kinloch suggests, gradual heat renders fat more thoroughly. It also cooks the bacon more evenly and achieves a very crunchy bite."
"Simply add some of your favorite bourbon to the bacon fat in a freezer-safe bowl, give it a stir, and let it sit for a few hours. Then place the bacon-infused bourbon into the freezer overnight to separate the fat."
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