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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:
http://www.skilletstreetfood.com/shop.php

2 comments:

  1. 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.

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  2. 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.

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