When I made infused vodka the other week, there was a little tidbit I left out of that post. A small omission, really. See, in addition to cucumber and hibiscus vodka, I decided to use the remaining liquor for a slightly off-putting experiment: bacon vodka. Since bacon has been in the trendy public eye for far too long, every bacon-flavored product that can exist does exist, so you don’t even need to Google bacon vodka to know that people are putting it in their bodies. Ironically, commercial bacon vodka does not actually contain bacon, just chemicals and food coloring. So of course, bacon enthusiasts were quick to remedy that by making a liquor chock full of salty meat strips. If you weren’t already glad to be vegan, one of the complaints associated with bacon vodka will do that for ya: the grease yielded a layer of bacon fat in the final product. Nothing like chunky bacon liquor! In my vegan version, the bacon was extremely low in fat, so not much could go wrong, right? In the spirit of entertainment, I tasted it (a whole shot, so you guys better enjoy this!) for the first time on camera:
If you still want to make your own vegan bacon vodka, here is the recipe. Usually, infused vodka doesn’t need to be refrigerated, but it seemed really gross to let veggie bacon hang out at room temperature for days on end.
4-5 strips prepared vegan bacon
1 cup vodka
- Preheat oven to 350°F.
- Arrange bacon on a parchment-lined baking sheet.
- Bake bacon for 4-5 minutes, until it starts to crisp up, but remains pliable.
- Combine vodka and bacon in a bottle and store in the refrigerator for a week before consuming.
This will be my last post before Vegan MoFo, which starts next week (!!). I’m thrilled to participate and will be posting more information soon!