This thread is for anyone working on personal projects to share their progress, and hold themselves somewhat accountable to a group of peers.
Post your project, your progress from last week, and what you hope to accomplish this week.
If you want to be pinged with a reminder asking about your project, let me know, and I'll harass you each week until you cancel the service
Jump in the discussion.
No email address required.
Notes -
Thanks for the formatting fix! The nice thing about infusing is that once you've got some larger jars and good strainers, you can infuse just about anything.
Brown Sugar Oatmeal Vodka
In a 1 Gallon glass jar, add:
6c dry oats (rolled/steel cut doesn't matter), 2c brown sugar, 11c vodka(I use Costco. Any flavorless vodka will do), 2 tps cinnamon.
Let it infuse for a 7-10 days. Invert and shake every day or so to mix it.
Filter. I start with a colander to remove the oats, and pour it into a tall bottle to rest.
After a day or so, the sediment falls to the bottom.
Then carefully pour it through ultra-fine nylon mesh strainers and a funnel into bottles. Go too fast or shake the bottle and the sediment will wake up and clog your mesh. You can push your luck by pouring the dregs through the strainer, but that will net you maybe an extra shot of cloudy liqueur.
You can repeat the process for a clearer liqueur, but I typically do only one or two passes because I like a bit of cloudiness.
Enjoy it straight or over ice.
Maple Bacon Bourbon
In a 1 Gallon glass jar, add:
1 handle of your preferred bourbon
Make 1lb of bacon. Enjoy the bacon. Retain the grease. (We bake it in the oven on foil lined sheets at 400F, but I think pan fried could work too. Maybe 1/2C of grease?)
Add the slightly cooled but still liquid grease to the bourbon. Don't put the bacon in, it is a mess and the grease does a better job imparting flavor.
Add 1/4C of maple syrup to taste.
Stir.
Let it sit for a couple days, mixing occasionally. Then put it in the freezer overnight.
Once frozen, the grease should form a sheet at the top that you remove and throw away.
Filter the liquid through ultra-fine mesh strainers and funnel into bottles. This catches any remaining bacon bits or frozen fat shards.
Enjoy it straight, over ice, or as part of your preferred bourbon delivery method.
I will note that straining can take a bit of time, so I often have two sets of strainers and funnels filtering into two bottles so I can keep topping them off as they drain. If they slow down too much, dump it back into the infusing jar, rinse off the strainer, and keep going. This is especially true of sediment heavy infusions like the oatmeal.
Thanks for the details! I'll try these out.
Great tip, this is what I was missing. Internet recipes always instruct you to "strain through a cheesecloth" which is horribly tedious and messy.
More options
Context Copy link
More options
Context Copy link