About 4 or 5 years ago I was watching a show on Food Network where a product was featured that totally peaked my interest, bacon jam. The company that made the bacon jam is Skillet Street Food out of Seattle, originally they started out as a food truck housed in an old Airstream. Now they are a full-blown brand with two restaurants and a product line that is sold throughout the U.S. and Canada. And to think, something as simple as bacon jam propelled them to success they only dreamed of. It’s gotta be good, right?
The thought of bacon jam, and the delivery, a burger, made me think, “I have to figure out how to make this.” So my search for bacon jam recipes commenced. I was, of course, hoping for the Skillet Street Food recipe but that is top secret so no luck there … what was I really thinking??? LOL
I did, however find a few recipes that sounded interesting enough and close enough in flavor description to save. Remember this was 4 or 5 years ago. The thought of bacon jam has entered my mind over the years but that’s as far as it’s gone … until recently. David and I had gone out to eat at a local restaurant last week, Martin’s West Gastropub, and one of the menu items I had decided on before we even got to the restaurant was a hamburger with bacon confit; thank God for online menus. The burger was amazing!!! When we left the restaurant that evening I was inspired once again to make bacon jam, anything that would be close to what I had just eaten.
The recipe below is my first attempt based on several recipes. It has a sweet, salty, smoky, spicy flavor that is downright awesome! The best use I can think of right now for this would be as a spread on a burger, and that’s what we’re going to do this weekend. Can’t wait to get some boneless beef short ribs and sirloin tips to make homemade hamburger with our meat grinder … simply the best!
- 1 pound thick cut smoked bacon, I used Applewood Smoked bacon, cut into 1" pieces
- 1 large red onion, cut in half and sliced
- 2 tbsp chopped garlic, or 4-6 cloves chopped
- ⅓ cup apple cider vinegar
- 1 cup coffee, brewed
- ⅓ cup maple syrup
- ⅓ cup bourbon
- ⅓ cup brown sugar
- 1 chipotle chili in adobo, chopped, plus 1 tsp adobo sauce
- ½ tsp cumin
- Fresh ground pepper to taste
- Cook the bacon in a large sauce pan an over medium heat until the bacon starts to get crispy, set aside bacon, reserving 1 tbsp of fat in the pan.
- Add sliced onions and sauté until tender, about 6-8 minutes.
- Add garlic and sauté about 1 minute.
- Add apple cider vinegar and deglaze the pan.
- Add coffee, brown sugar, maple syrup, bourbon, bacon, chipotle chili, cumin and fresh ground pepper, reduce the heat and simmer until reduced to a syrupy consistency, about 1½ - 2 hours.
- Process the jam in a food processor to smooth it out a little, not too much though as you want to have some texture and be able to pick out pieces of the bacon.
- Jar and/or store in a sealed container in the fridge for up to 4 weeks.
Awesome I want it on a bagel!
That would be yummy! It’s really good on sandwiches too.
I love this on a cheeseburger. It’s a delight!