Recipe courtesy of Laura Silverman
375 ml bourbon, such as Tuthilltown’s Baby Bourbon
2 slices smoky bacon, cooked to render ¾ oz fat
Decant the bourbon into a large glass jar with a wide mouth.
Fry the bacon in a skillet to render the fat.
Once it’s cooled a bit, strain the fat into the jar of bourbon.
Let it sit out for about 6 hours and then put it in the freezer.
Once the fat is completely hardened, scoop it all out with a slotted spoon.
For more recipes please click here: www.gluttonforlife.com
Join us