The recipe holds bourbon with melted bacon fat at room temperature for four hours, then freezes and strains it, and states it can be refrigerated for up to two months.
Displayed book p. 108; PDF screen 113
Benton's Bacon Fat-Infused Bourbon
The printed process was visually checked. The book supplies no measured microbial/chemical validation or food-service controls for that shelf life; use only as a historical recipe case.
Source context
The recipe holds bourbon with melted bacon fat at room temperature for four hours, then freezes and strains it, and states it can be refrigerated for up to two months.
Assessment
The printed process was visually checked. The book supplies no measured microbial/chemical validation or food-service controls for that shelf life; use only as a historical recipe case.