I have been saving bacon drippings and reusing for cooking for the past thirty years. It's tastier than butter and keeps for a very long time.
Apologies ... not trying to turn this into a cooking show, but it's bacon so listen up gentsBread, bacon, beer repeatBacon JamOriginal Recipe by Not Quite Nigellasmoked bacon 1 lb (or regular bacon & liquid smoke) garlic 4 cloves , chopped brown onion 1 medium diced brown sugar 3 T Tabasco sauce (according to taste) coffee 1 C apple cider vinegar 1/4 C maple syrup 1/4 CBlack pepper to taste Cut bacon into 1 inch pieces Cook over medium heat, drain occasionally, until well browned and beginning to crisp. .Saute onion and garlic in a few Ts reserved bacon fat on medium heat until translucent. Transfer the bacon, onion and garlic into a heavy based cast iron pot and add the rest of the ingredients. Simmer for 2 hours, stir every 10-15 mWhen ready, cool for 30 - 45 minutes. You can process it easily by using a sharp knife against the inside of the pan - simply slicing and stirring and working it for a few minutes. If you have weak hands or wrists, place in a food processor. Pulse for 2-3 seconds ONLY so that you leave some texture to the “jam” You can ensure the right "texture" if you process by hand, in pan, with knife.
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