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[quote=Anonymous]OK, good points. Scratch my canning jar suggestion. I wonder if that's why the bacon-infused bourbon I tried a few years ago tasted like s**t. I used Woodford Reserve and Niman Ranch bacon, followed a recipe, and let it infuse about 3 weeks. It tasted like a college prank; I had to throw it out. I've had bacon-infused bourbon in bars and it was tasty. Some things I guess you leave to the pros. [/quote]
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