Bacon Recipes, Pork Side Dishes, Side Dish Indoor Cooking
October 22, 2016
1Render bacon in a large, heavy skillet on medium-high heat for 10 minutes.
2Remove meat with a slotted spoon and transfer to a paper towel-lined plate.
3Drain all but 2 Tablespoons of the bacon grease.
4Add butter to skillet. Melt while scraping up brown bits from bottom of pan. Add onion and sugar.
5Stir and cook over medium-low heat for 15 minutes.
6Add garlic, dark corn syrup and all spices.
7Cook for 5 more minutes, watching carefully and stirring so the mixture doesn’t burn.
8Add coffee, vinegar, bourbon, maple syrup, hot sauce and salt and pepper. Stir until evenly combined.
9Add bacon back to skillet. Cook on low heat, uncovered for one hour, stirring occasionally.
10Remove from heat. Cool for 20 minutes.
11Pour into a food processor and pulse until consistently chunky. Cool and skim off the fat.
12Spoon into a one-pint canning jar and cover tightly. Store in refrigerator until ready to use.
13You may need to sit out the bacon jam at room temperature for 15 minutes to make it easy to spread.
Recipe via Smithfield
1 24 oz. package of Smithfield Applewood Smoked Bacon
Salt and pepper to taste
1 tablespoon butter
1/2 cup sugar
4 garlic cloves, minced
1 teaspoon chili powder
1/2 teaspoon sweet curry powder
1 teaspoon prepared yellow mustard
1/3 cup raw apple cider vinegar
3 tablespoons maple syrup
1 large onion chopped
2 tablespoons dark corn syrup
2 teaspoons smoked paprika
1 teaspoon ground ginger
1/2 teaspoon cinnamon
dash of cloves
2/3 cup strong brewed coffee
1 shot bourbon
2 tablespoons Louisiana Hot Sauce
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