Finally sampled the baco-rum.
Done with grease/drippings, in Cruzan amber rum. I strained out the fat in two stages, chilling the rum down before filtering to solidify the fat. Worked really well...after straining through a coffee filter the fat was gone.
When I smelled it I was surprised at how little smell I got from it. I wondered if the filtering had removed the flavor too! ....NOT SO! wow! Very, well, bacony...smokey and porcine. I then mixed up a bloody mary, but then realized afterwards that, well, I don't really like bloody marys anyway, so I'll try it again straight. Neat trick, would be a nice gimmick to have on hand for guests!