4 slices smoked bacon
1 (750 ml) bottle of bourbon



In a large skillet cook bacon until done.

Pour fat from the pan into a small bowl and let cool– you should have about 1 ounce.

In a large glass bowl combine the bottle of bourbon, reserved bacon fat and 1 slice of bacon.

Cover the bowl loosely with plastic wrap and let sit at room temperature for 5 to 6 hours.

Move bowl into the freezer and freeze for about 8 hours or until the fat has frozen solid.

Carefully remove solidified fat and bacon slice from the bowl and discard.

Strain the bourbon through 2 layers of cheesecloth back into the bottle or other storage container.

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