Thought you all might find this interesting.
Haven't tried it myself... yet.
Have any of you tried it?
Putting the bacon into the liquid you want to infuse is not the correct way to do it. You want to just take the fat from the bacon and pour that into the liquid. Let it sit then freeze and filter through a micron filter to get the solids out. You will be left with a perfectly clear end result. The technique is called enfleurage.