Making moonshine seems to be a continued pastime among Southerners old and young alike. When I first moved to the area I was introduced to the awful substance. The West Coast has its “microbrew in your basement” fad and the southern part of the east coast can boast liquor making skills that can kill. This recipe came up when I googled bacon, so random. I thought since a couple weeks ago parlie called us all out on having slightly alcoholic tendencies, I would assist in taking us all the way to the border of needing AA. I see no better way to achieve that than by making an alcohol (moonshine style) you can drink with your morning eggs?

Cheers villains.

Bacon Vodka

Makes up one pint:

• Fry up three strips of bacon
• Add cooked bacon to a clean pint sized mason jar. Trim the ends of the bacon if they are too tall to fit in the jar. Or you could go hog wild and just pile in a bunch of fried up bacon scraps.
• Optional: add crushed black peppercorns.
• Fill the jar up with vodka. Cap and place in a dark cupboard for at least three weeks.(No need to refrigerate)
• At the end of the three week resting period, place the bacon vodka in the freezer to solidify the fats. Strain out the fats through a coffee filter to yield a clear filtered pale yellow bacon vodka.
• Decant into decorative bottles and enjoy

***I almost forgot…TGIF!

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