This recipe is all about what I like to eat and drink. Anyhow on to the infusion. Anyone that has been following along knows that I love bacon. More importantly is my love for my Beef Bacon . I also like good whiskey!!! What a combination. I used what was available in my refrigerator which was Maple Peppered Beef Navel Bacon. I did not purchase expensive Bourbon either. I wanted to try it first with the cheap stuff and if I liked it I would buy some good stuff like Makers. Heck if it tastes good with the cheap stuff I can only imagine what the good stuff will taste like.
Some pre-planning I set my Sous-Vide at 135˚ƒ (I have seen temps from 125-150˚ƒ). I used two standard 16 oz Ball Canning jars that were sterilized first. Sterilization was probably not necessary because of the alcohol but you can never be to safe.
Jar sitting in 135˚ƒ Sous-Vide thermal bath. It will sit here for 3 hours.
Review at the bottom...
Update- August 14, 2016- After about 30 hours the infusion mellowed. I won't change a thing.