Is it safe to put BACON in RUM?

KiterTodd

Okay then, this is a two part question.  To keep this on topic, let's say this is bacon that I smoked and then later cooked on my BGE. Giddy-up...

So, I make my own spiced rum.  I don't distill it or anything, but I blend a couple rums and then add spices to it (cinnamon, vanilla, nutmeg, ginger, peppercorn, cloves), let it sit a couple months and drink up. It's good stuff. 

Both questions below center around the safety of adding meat to alcohol.  As it sits over time in un-refrigerated space, is there a health risk to having meat in here?  I would think that if it is submerged in the alcohol, the food safety risk is very low, but if I am adding whole meat it is always likely that portions or particles will rise to the surface and thus be exposed to air and bacteria growth.

(Question 1) How could I add bacon flavor to the rum?  I typically let my spices sit for 2 months, then filter out all the particles, bottle, and keep as long as I want.  I was wondering how much bacon I'd have to add to impart flavor, if it would even work, and if I'd then have to filter through cheese cloth or something to pull out any oils left in the liquor?

Maybe there is another way to extract the essence of bacon and add it to the rum. Kind of as a separate process then the rum spicing.

(Question 2) After everything was spiced, it'd certainly be nice to then bottle the rum with a slice of bacon in the bottle for effect. It'd look cool and I'm sure someone would enjoy eating it when the bottle is empty. (kinda like a mezcal worm, but much better tasting!). Same question, though, as you drank the rum the bacon would definitely be exposed to the air and there would be a mold growth risk.

Be curious to hear your thoughts on this.  Thanks folks!

PigBeanUs

Is the bacon cured? 

Is the bacon cooked?

Does the Rum have alcohol in it?

Are you refrigerating it?

Yes, yes, yes, yes?

make a cheesecloth sachet filled with your spices and bacon and submerge it. 

GrateEggspectations

I would try this recipe from the Anova app, subbing rum for vodka....

KiterTodd

PigBeanUs said:

Are you refrigerating it?

No.  I would assume alcohol would be kept out and un-refridgerated.

I like your herb sachet idea though.  Good for the spicing portion.

@GrateEggspectations - that's an interesting recipe.  I don't have a Sous Vide... I never would have considered adding bacon fat to the liquor.  That's an odd one.  The screen shot doesn't say if you filter that off at the end.  In any case, while that sounds like an awesome bloody mary idea, I don't know if that would keep.  I guess if after you make it you filter out all the particulates pretty well, though.  I may have to do a test run.

I did look online for bacon infused flavorings.  Most of the reviews say they just taste like liquid smoke and/or have a chemical smell. 

Again, this started out as me just thinking I can stuff a couple of cooked pieces of bacon in with the rum, but I don't want to risk giving my friends botulism or some other food born illness.

PigBeanUs

Can’t give them botulism that way. botulism is anaerobic. 

Alcohol is working for you. So is the nitrite in the pork 

egg nog is safe when taken to pasteurizing temps 

If you are really worried, take it to 140 and then into the fridge

but that’s overkill in my book

Photo Egg

I think better use of the bacon would be as a garnish. Just add half a piece to the glass. But your spiced rum sounds fantastic. Big rum fan.

Todd-Man

I’ve done this with both vodka and bourbon, but never rum. They both turn out great. This is my method: cook six pieces of bacon very crisp. Pour the booze into a mason jar and add the bacon. Let it sit for 2 weeks. I leave it on the bar in my basement, probably around 65 degrees most of the time. After 2 weeks, remove the bacon. Turn the jar upside down for a week or so to allow any fat to rise to the top. Put the jar in the freezer still inverted to get the fat to freeze. Put some cheesecloth in a sieve and quickly pour the contents into another vessel. This will capture most of the fat. At this point if you like a cloudy beverage  you’re ready to go. If you want clear booze, put a coffee filter into a funnel into a bottle. Pour the booze in and allow to drip. This moves at a glacial pace. The first time I did it I got impatient and stirred it which forced the fat through the filter. Just let it go at its own pace.

I’ve also done horseradish vodka and it is great. I did an experiment between grated horseradish and cubed horseradish and cubed is the way to go.

northGAcock

Bacon flavored salt for the flavor. 

paqman

just put a slice of bacon in your drink 🤷‍♂️

KiterTodd

Todd-Man said:

I’ve done this with both vodka and bourbon, but never rum. They both turn out great. This is my method: cook six pieces of bacon very crisp. Pour the booze into a mason jar and add the bacon. Let it sit for 2 weeks. I leave it on the bar in my basement, probably around 65 degrees most of the time. After 2 weeks, remove the bacon. Turn the jar upside down for a week or so to allow any fat to rise to the top. Put the jar in the freezer still inverted to get the fat to freeze. Put some cheesecloth in a sieve and quickly pour the contents into another vessel. This will capture most of the fat. At this point if you like a cloudy beverage  you’re ready to go. If you want clear booze, put a coffee filter into a funnel into a bottle. Pour the booze in and allow to drip. This moves at a glacial pace. The first time I did it I got impatient and stirred it which forced the fat through the filter. Just let it go at its own pace.

I’ve also done horseradish vodka and it is great. I did an experiment between grated horseradish and cubed horseradish and cubed is the way to go.

@Todd-Man thank you for this.  This sounds like a solid method.  I have the rum spicing now, but perhaps two weeks before I pull it I'll give this a try.  Add the crisp bacon, wait 2 weeks, then filter out everything.  Good tip on the fat.

So, when you have done this, once it's done do you feel you can let your vodka or bourbon sit un-refrigerated indefinitely? (after you've pulled the bacon, filtered out the fat, etc.)

-Todd

Legume

I’ve done this with bourbon.  I think it’s called fat washing.  Weird name.  It works well but be careful to not overcook the the bacon, I’ve found that burnt flavors are amplified and much more noticeable than if you’re just eating a slice of bacon.

PigBeanUs

Alcohol is a preservative.

how many times are you gonna ask the same question?

if you don’t feel safe doing it, don’t do it

But for cripe’s sake, Betty Crocker has a recipe out there for bacon infused vodka. “Store in a cool dry place”...

Their lawyers vetted it, I’m sure. 

Or maybe they didn’t. 

And everyone who made it has died 


Distinct possibility. 

Now if the next question is “but can I substitute rum for vodka...” we’re just going to have to repossess your logic card

JohnInCarolina

PigBeanUs said:

Alcohol is a preservative.

how many times are you gonna ask the same question?

if you don’t feel safe doing it, don’t do it

But for cripe’s sake, Betty Crocker has a recipe out there for bacon infused vodka. “Store in a cool dry place”...

Their lawyers vetted it, I’m sure. 

Or maybe they didn’t. 

And everyone who made it has died 


Distinct possibility. 

Now if the next question is “but can I substitute rum for vodka...” we’re just going to have to repossess your logic card

So you’re saying... it’s safe?

Todd-Man

I left it on the bar with rest of the booze.

PigBeanUs

JohnInCarolina said:

PigBeanUs said:

Alcohol is a preservative.

how many times are you gonna ask the same question?

if you don’t feel safe doing it, don’t do it

But for cripe’s sake, Betty Crocker has a recipe out there for bacon infused vodka. “Store in a cool dry place”...

Their lawyers vetted it, I’m sure. 

Or maybe they didn’t. 

And everyone who made it has died 


Distinct possibility. 

Now if the next question is “but can I substitute rum for vodka...” we’re just going to have to repossess your logic card

So you’re saying... it’s safe?

But is it *safe* safe, or just safe? 

and the big question:

"What do I tell my wife when she asks me if it is safe?  I mean, you said it's (probably)  safe, and I know you told me it is probably safe, but my wife wants to know if it is *really* safe"

PigBeanUs

Todd-Man said:

I left it on the bar with rest of the booze.

bUt dOeS tHe resT oF tHe BoOzE hAve bAcOn iN iT?!?!?!

Botch

Todd-Man said:

Put some cheesecloth in a sieve and quickly pour the contents into another vessel. This will capture most of the fat. At this point if you like a cloudy beverage  you’re ready to go. If you want clear booze, put a coffee filter into a funnel into a bottle. Pour the booze in and allow to drip. This moves at a glacial pace. The first time I did it I got impatient and stirred it which forced the fat through the filter. Just let it go at its own pace.

One trick I've seen for absolutely clear ramen broth is, while its still warm but not simmering/bubbling, just laying a single layer paper towel on top of the broth, which absorbs the fine droplets of oil off the surface, and remove.  
Don't know if this would work for rum but might be worth a try.  

KiterTodd

PigBeanUs said:

Alcohol is a preservative.

how many times are you gonna ask the same question?

if you don’t feel safe doing it, don’t do it

But for cripe’s sake, Betty Crocker has a recipe out there for bacon infused vodka. “Store in a cool dry place”...

Their lawyers vetted it, I’m sure. 

Or maybe they didn’t. 

And everyone who made it has died 


Distinct possibility. 

Now if the next question is “but can I substitute rum for vodka...” we’re just going to have to repossess your logic card

Wow.  Why all the hostility?  Just walk away if you don't have anything else to contribute. You're the only one who had responded multiple times with the same answer. 

Todd-Man gave a great response with a perfect method for doing exactly what I needed. I plan on following his method and had a follow-up question.  Let it go.

My concern (you have made your response very clear, no need to reply again) was regarding if food or fat particles are floating on the surface, for months, at room temperature. I have seen mold grow in these instances in other liquids that would have been a preservative. Seemed like a fair question to me.  Food safety and all.

Thanks all for the helpful answers.  This continues to be a great forum to learn and share.

KiterTodd

Todd-Man said:

I left it on the bar with rest of the booze.

Awesome.  Thanks!  Also the tips from others on being careful not to burn the bacon.  

I think I'll do a test run of this with a fifth Capt. Morgan before I run it on 4 handles of my own spiced rum.

PigBeanUs

Hostility?

Merely frustration, and disappointment that an adult educated person can’t take the sincere answers he’s been given and understand them

or, if still confused, if dissatisfied, SOLVE HIS OWN PROBLEM and research it using the information he’s been giving

Again. Not hostility. 

Just head-shaking sadness that people still want to be TOLD what to do rather than understand what to do. 

I believe in teaching a man to fish. 

But you do you. Just keep asking the same question fifteen times until someone types the exact answer you need, with every single point addressed, so that you don’t have to think for yourself. 

And the whole time you are drinking that rum you’ll still be all “maybe i should give some to the dog first just to see if it is safe...”

hahaha
lighten up, it’s bacon in rum

JohnInCarolina

PigBeanUs

Genius of that gif is it lets each of us go away thinking it is about the other guy. 

Also. 

The issue with fats or particles being exposed to the air long term won’t be food safety (see: alcohol is a preservative 101), but that fats readily oxidize or “taste funny” when exposed to open air for a while 

picking up off flavors 

in a bottle, probably less of a concern

fishlessman

I believe in teaching a man to fish.

its easier to hand the lure or fly over that you are catching with, tell them its your last one, tie something else on and go back to catching.   99.99 percent of the time people fishing just want to know what you are using

anyways, wonder if infusing with the grease is much different than using bacon, looks quicker and you just freeze and separate and strain out the grease after a few hours

JohnInCarolina

PigBeanUs said:

Genius 

You could've stopped at that, just fyi.  

PigBeanUs

I didn't say that a genius selected the gif, said the gif was genius

that said, if you want to put this on your resumé, I won’t contest it 



speaking of “genius”... I spent an inordinate amount of time wielding my google-fu trying to find in the archives (here and at greeneggers) the thread in which the phrase “I AM A CARD CARRYING MEMBER OF MENSA!!” was dropped by an erstwhile member. 

Sadly, unable to dig it up

like “this used to be a much more friendlier place”, it was an all-timer. 

lkapigian

PigBeanUs said:

I didn't say that a genius selected the gif, said the gif was genius

that said, if you want to put this on your resumé, I won’t contest it 



speaking of “genius”... I spent an inordinate amount of time wielding my google-fu trying to find in the archives (here and at greeneggers) the thread in which the phrase “I AM A CARD CARRYING MEMBER OF MENSA!!” was dropped by an erstwhile member. 

Sadly, unable to dig it up

like “this used to be a much more friendlier place”, it was an all-timer. 

https://eggheadforum.com/discussion/1199842/pest-control-and-wood

https://eggheadforum.com/discussion/650989/bge-demographics

?

JohnInCarolina

PigBeanUs said:

I didn't say that a genius selected the gif, said the gif was genius

that said, if you want to put this on your resumé, I won’t contest it 



speaking of “genius”... I spent an inordinate amount of time wielding my google-fu trying to find in the archives (here and at greeneggers) the thread in which the phrase “I AM A CARD CARRYING MEMBER OF MENSA!!” was dropped by an erstwhile member. 

Sadly, unable to dig it up

like “this used to be a much more friendlier place”, it was an all-timer. 

First of all, you didn't say anything, you wrote something.  Unless you are the type who reads his own posts out loud in addition to typing them.  I can see you doing that, actually.  Probably scaring the crap out of the cat in the process, too.   

Secondly, I know what you meant when you wrote it, and that's why my comment about the genius thing is funny, you see?  Humor, try to have a sense of one sometimes.   Sheesh.

Am I annoying you yet?  Because that's the goal.  At least temporarily.

Mensa members are kind of like vegans in the sense that the first thing out of their mouths is invariably their membership in their respective tribe.  I had a colleague many years ago, full prof at Berkeley, reasonably well known and accomplished, upon first meeting me tell me that he had a 4.0 at MIT as an undergraduate.   My response was "gee, well that's too bad, you really could have done something with your life!"    

Legume

fishlessman said:

I believe in teaching a man to fish.

its easier to hand the lure or fly over that you are catching with, tell them its your last one, tie something else on and go back to catching.   99.99 percent of the time people fishing just want to know what you are using

anyways, wonder if infusing with the grease is much different than using bacon, looks quicker and you just freeze and separate and strain out the grease after a few hours

Yep, that’s the fat washing mentioned above.  Add the grease, wait, freeze and scrape, filter or don’t. You get to eat the bacon right away.

PigBeanUs

lkapigian said:

PigBeanUs said:

I didn't say that a genius selected the gif, said the gif was genius

that said, if you want to put this on your resumé, I won’t contest it 



speaking of “genius”... I spent an inordinate amount of time wielding my google-fu trying to find in the archives (here and at greeneggers) the thread in which the phrase “I AM A CARD CARRYING MEMBER OF MENSA!!” was dropped by an erstwhile member. 

Sadly, unable to dig it up

like “this used to be a much more friendlier place”, it was an all-timer. 

https://eggheadforum.com/discussion/1199842/pest-control-and-wood

https://eggheadforum.com/discussion/650989/bge-demographics

?

Nope

both threads making reference to the original, where it was used unironically

PigBeanUs

JohnInCarolina said:

PigBeanUs said:

I didn't say that a genius selected the gif, said the gif was genius

that said, if you want to put this on your resumé, I won’t contest it 



speaking of “genius”... I spent an inordinate amount of time wielding my google-fu trying to find in the archives (here and at greeneggers) the thread in which the phrase “I AM A CARD CARRYING MEMBER OF MENSA!!” was dropped by an erstwhile member. 

Sadly, unable to dig it up

like “this used to be a much more friendlier place”, it was an all-timer. 

First of all, you didn't say anything, you wrote something.  Unless you are the type who reads his own posts out loud in addition to typing them.  I can see you doing that, actually.  Probably scaring the crap out of the cat in the process, too.   

Secondly, I know what you meant when you wrote it, and that's why my comment about the genius thing is funny, you see?  Humor, try to have a sense of one sometimes.   Sheesh.

Am I annoying you yet?  Because that's the goal.  At least temporarily.

Mensa members are kind of like vegans in the sense that the first thing out of their mouths is invariably their membership in their respective tribe.  I had a colleague many years ago, full prof at Berkeley, reasonably well known and accomplished, upon first meeting me tell me that he had a 4.0 at MIT as an undergraduate.   My response was "gee, well that's too bad, you really could have done something with your life!"    

Exactly. 

The dude whipped out the virtual
mensa membership card when someone disagreed with him about something. 

funniest part was he mentioned that he had submitted his score on the armed forces aptitude test to mensa as his qualifying score 

that test quite possibly was the easiest test ever devised. I couldn’t imagine it was a qualifying test for mensa membership

turned out that it *used* to be (when our resident member got in) but was no longer recognized as 
a qualifying test 

fishlessman

Legume said:

fishlessman said:

I believe in teaching a man to fish.

its easier to hand the lure or fly over that you are catching with, tell them its your last one, tie something else on and go back to catching.   99.99 percent of the time people fishing just want to know what you are using

anyways, wonder if infusing with the grease is much different than using bacon, looks quicker and you just freeze and separate and strain out the grease after a few hours

Yep, that’s the fat washing mentioned above.  Add the grease, wait, freeze and scrape, filter or don’t. You get to eat the bacon right away.

just googled fat washing, didnt connect it to just using the fat. alot less planning ahead