Friday, December 16, 2011

Bacon. Mmmmm, bacon......

Dave sent this in, said he figured that me and the Irishman might be interested in it.
For ordering information, hit this link:


Hello Birdy said...

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.

Anonymous said...

Apologies ... not trying to turn this into a cooking show, but it's bacon so listen up gents

Bread, bacon, beer repeat

Bacon Jam
Original Recipe by Not Quite Nigella

smoked 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 C
Black 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 m

When 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.