There’s no vitamin K in bourbon or bacon.
- Frying pan/skillet: non-stick or cast-iron
- Spatula: see Tips
- Mixing bowl
- Slotted spoon
- Coffee filter
- Heavy towel, in case of spill
- Bourbon: 750 mL, inexpensive
- Bacon: 4-5 strips
- Cook the bacon until crispy
- Enjoy bacon
- Pour the grease that you’ve rendered out of the bacon into the mixing bowl
- Take the pan off the heat, and pour a little bit of bourbon into it so that it starts to sizzle and gets some of the crusted-on bacon bits off the pan
- Pour the pan contents into the mixing bowl
- Add the rest of the bourbon to the mixing bowl
- Cover the bowl and let it sit at room temperature for up to 2 hours, before putting it into the freezer overnight. The bacon grease will infuse the bourbon with some smoky bacon flavour, and then solidify when it’s in the freezer.
- Scoop the large chunks of congealed fat out with a slotted spoon
- Use a funnel and coffee filter to strain the bourbon back into the bottle
- The spatula should be plastic for non-stick pan/skillets in order to not damage the non-stick coating. But it can burn. Similarly, a metal spatula would be ideal for cast iron because cast iron can tolerate use better.