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