I'm currently trying to assist a bar/grill in preparing a set of house-made wing sauces. They want to produce a bacon-flavored sauce for their wings and for general use.
The problem they have encountered is most vinegars overpower any bacon flavor they add to the sauce. I'm looking for suggestions to help them.
Currently my thoughts are:
Steep bacon in a weaker vinegar.
Use of bacon fat in some degree (although the solidification makes this difficult.)