I have a lot of bacon that I'm trying to put to good use
before it goes bad or I get completely sick of it, whichever comes first. I also occasionally like to make hot sauce
. So, in an attempt to make these two worlds collide, I want to make a bacon-based hot sauce.
I've seen several articles about infusing vodka with bacon, but never vinegar. My idea was to infuse standard white distilled vinegar with a dozen strips of cooked bacon. Let it sit in the fridge for a week, then take it out, and strain the liquid and use it as a base for the hot sauce, to which I would add hot peppers, garlic, maybe a little onion, and then blend the crap out of it.
Does this sound sane? Potentially dangerous? The bacon has been cooked, and has been sitting in a dark, refrigerated area, in a clean capped bottle, and submerged in vinegar with a healthy amount of salt. Are the odds good that this will somehow grow undesirable things / posion my guts out, or is the salt - vinegar - cooked combo more than enough to ward the evils of food poisoning away?