Sous Vide Bacon-Infused Bourbon


Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)

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Recipe Temp 150 F / 65.6 C
Recipe Time
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Bacon and bourbon, two of our favorite things, come together with the Anova Sous Vide Precision Cooker. We like to serve this bacon-infused bourbon like an old fashioned: with a large ice cube and an orange peel.

Ingredients for 8

  • 2 cups bourbon

  • 8 ounces smoked bacon, cooked until crisp

  • 3 tablespoons bacon fat reserved from cooking

  • 3 tablespoons light brown sugar


  • Step 1

    Set the Anova Sous Vide Precision Cooker to 150°F (65°C).

  • Step 2

    Combine all ingredients in a large zipper lock bag. Seal the bag using the water immersion technique. Place the bag in the water bath and set the timer for 1 hour.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath. Strain the contents of the bag through a fine-mesh strainer into a large bowl. Let cool to room temperature.

    • Step 1

      Transfer bourbon to the refrigerator and chill until the pork fat solidifies on top. Skim off the fat.

    • Step 2

      Strain the bourbon a second time through a cheesecloth-lined strainer. Transfer to a storage container and store in the refrigerator.

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150 F / 65.6 C Recipe Temp
Recipe Time
Prep Time