Wednesday, September 26, 2012

bacon jam

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words
words...I'll add more later



1.5 lbs. bacon
2 large yellow onions- sliced
4 cloves crushed garlic
½ cup apple cider vinegar
¼ cup maple syrup
1/3 cup bourbon
½ cup brown sugar

Cut bacon into 1 inch strips and brown until crisp. Remove the bacon and drain on a paper towel. Pour off all the rendered bacon fat except for a couple tablespoons. Over med-high heat, add the sliced onion and crushed garlic. Stir so everything is coated and sauté until the onions are soft and translucent, 5-10 minutes. Turn the heat to high and add the remaining ingredients and the bacon. Bring the mixture to a rapid boil for a few minutes and then turn the heat to low. Simmer uncovered for a couple hours or until you start to get a syrupy consistency. Be sure you stir every once in a while to make sure nothing is sticking. If you get low on liquid add a splash of water. Remove from the heat and use a blender or pulse in a food processor but don’t overdo it or you’ll end up with gooey bacon paste rather than jam.







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