Heat Bacon on low until FULLY COOKED and the bacon fat has melted off (approx 5 minutes)

Be careful not to burn the bacon

Combine melted bacon fat and Bourbon in a freezer safe, non-reactive container and let sit in room temperature for 4 hours.

Then place in freezer for 2 hours

Remove the container and remove the solid fat from the surface of the bourbon and discard

Strain the mixture through cheese cloth or fine strainer to remove any solid bacon or fat remains

Bottle and store in fridge. Will last about 2 months