1 package of bacon
1/2 Gallon of Moonshine (190 proof)
Mason jars
tongs
1. Soak bacon in shine.
2. Fry the bacon, then drain on paper towels, blot off as much grease as possible and allow to cool. Once the bacon is cooled, place it in your sterilized mason jars and then fill with moonshine. Let sit in a cool, dark cupboard for 3 weeks.
3. After 3 weeks, place your filled mason jars in the freezer overnight. This helps solidify the bacon fat and other impurities. Using a pair of tongs, remove any pieces of fat and all of the bacon strips. Then using a fine cheese cloth, strain the moonshine to rid it of any other finer impurities. Repeat this process at least 2 times.
(Cook's note: You can also add dried cayenne peppers or dried red chiles to give it a bit of a kick, which is what I like! Simply follow the same process but add and strain the peppers at the same time as you add and strain the bacon.)
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