Bacon floats. No, I didn’t sacrifice a strip of the divine meat candy to test this out, because it wasn’t necessary. Bacon will rise to the surface every time, because Bacon, like most animal fats will float in water. Case in point, the swimming pigs of Exumas.
What could be more relaxing then snoozing on white sand beaches, and swimming in the ocean? In Big Major, Exumas, Bahamas, there is a family of brown and pink piggies that are doing just that. Forget swimming with the Sharks and Stingrays, the newest sensation in tourist attractions is swimming with the pigs. The pigs live on what the locals have dubbed “Pig Beach” and this group of domesticatedly- feral pigs have ample room to scavenge, and live the good life. But they are not contained to the beach, these “Babes” swim.
But how did the porkers get there? According to the Tourism Bureau of the Bahamas, it seems as though it all started with some raiding pigs harassing local homeowners. Apparently the nuisance pigs were rounded up and dropped off on an uninhabited island. The island has a lovely beach, and would appear to be a nice location for a traveling boat for a picnic or swim. Once the unsuspecting visitors unloaded lunch, out the pigs would charge, scaring off the guests. And to the victor, goes the spoils. Before long, the pigs would charge the water at the sound of an approaching motor boat, in hopes of another lunch. They’ve gotten so used to their popularity, that when boats come by to visit (and feed them), the little pigs will swim up to greet the guests.
If would like to read more about these pigs, check out… Pigs-swim-in-sea-in-Bahamas
So why am I talking about swimming pigs? Why not? I don’t tell you how to do your job…
If the pigs didn’t do it for you, maybe this will…Bacon Infused Whiskey. There! Now I have your full attention! I thought that might do it. So yes, there is Bacon Flavored Vodka out on the market. I personally haven’t tried it, because I was advised that it wouldn’t hold up to my bacon standards. But what does hold up…making your own Bacon-infused whiskey. Try it with coke. It really helps bring out the salty-smoky flavor of the bacon and the whiskey. (You could probably substitute the whiskey with rum)
12 ounces of your preferred whiskey (or bourbon -I prefer Jack Daniels Green Label. It’s aged as long as the black label version, but has a sweeter, non-charcoal tasting finish.)
4-5 thick slices of bacon (or a few tablespoons of reserved bacon fat)
Jar with a lid
You want to start by cooking the bacon. If you are using reserved bacon fat from your fridge, then you’ll want to warm the fat up. We need to work with the liquid fat.
Put your whiskey in the jar you are working with, adding the rendered bacon fat to the jar. (Use a couple slices of bacon and put in the whiskey concoction if you’d like to help infuse more flavor.) Cover with a lid, and let this sit at room temperature for 5-6 hours, shaking occasionally. For the last hour, put the jar in the freezer to help the bacon fat congeal. After that, you’ll want to strain out the big chunks o’fat from the jar, and then pour the concoction though a coffee filter-lined sieve into another container or jar. It’s a slow process and can take 15-20 minutes to work completely thru, but it’s worth it. Store your finished product in the fridge or freezer. Salud!
I’m betting this Bacon Whiskey would go really well with the recipe that inspired this post…Which would be hard, as these were absolutely phenomenal on their own. I highly recommend them!
Bacon-Wrapped Teriyaki Scallops
8 Large Sea Scallops, rinsed and patted dry with a papertowel
4-8 Slices of Bacon
¼ - ½ cup Teriyaki Sauce or Marinade (Don’t have any on hand? You can make it, recipe below)
In a bowl, toss the Scallops in enough marinade to cover and marinate for 30 minutes in the fridge.
Preheat the broiler to 500 degrees Fahrenheit and wrap each scallop with just enough bacon to cover but not overlap the sides, stretching the bacon thin will help for a crispier bacon shell. Thread a toothpick through the scallop and bacon to secure. Brush with more marinade and then place in the oven, approximately 6 inches below the broiler. Cook for 10-12 minutes, until scallops are firm, but not rubbery, and the bacon is crisp.
(I also found that the left over bacon, with teriyaki marinade glaze worked exceptionally well under the broiler. It was a bonus treat, almost like a bacon jerky. You’re Welcome!)
Homemade Teriyaki Marinade
½ cup Soy Sauce 1 cup water
½ cup white sugar ¼ cup Worcestershire Sauce
1 & ½ Tbsp distilled white vinegar 1 & ½ Tbsp vegetable oil
3 Tbsp dried onion flakes 1 Tsp Garlic Powder
½ Tsp Ground Ginger
Whisk all ingredients together in a bowl, until the sugar dissolves. Done, and Done. A simple and easy marinade.