Sunday, May 18, 2008
The above picture is bacon fat left over from the bacon bourbon that I finally finished today. I'm looking forward to mixing this with a couple of different things tomorrow.
I smoked about 2 cups of light brown sugar, the smoking took all the moisture out of the sugar and it caked up. I ended up taking the smoked sugar and doing a 2-1 simple syrup. Its currently getting a pecan infusion and I'll strain that off tomorrow. I'm looking at this as an ingredient for my homage to the Screen Door's Praline Bacon.
The smoked maple syrup is amazing. I don't want to say too much about this yet, as I have some cool plans in store for it.
The peach vinegar really reduced, its a dark syrup now. I'm thinking of adding it to some aquavit and tonic to see how it does.