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Whiskey-Fried Bacon.

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Whiskey-Fried Bacon

This is a recipe I received from a dear friend in Scotland: bacon slow-fried in whiskey. The instructions were a little vague, so I filled in the blanks: the thickest bacon I could find, a quick marinade in good whiskey, then slowly fried over 40 minutes with continuous pourings of fresh whiskey every 5 minutes. I then drizzled the finished product in a whiskey reduction sauce.

I could say it came out okay, but that’s a lie. This is ambrosia of the gods. With the marinade and the sauce my house smells like the Willy Wonka factory of whiskey. Whiskey doesn’t smell this good in the bottle.

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