This recipe is really easy to make and will have you slathering this Bourbon Bacon Jam on everything in sight.
Yes….I made Bacon Jam.
Yes…I added Bourbon.
No…I don’t feel one bit guilty about any of that.
Slather it on everything in sight.
I guarantee your eyes will roll back in your head.
And that’s a good thing.
Trust me on this one.
Orgasmic jam. Life is good.
My regular readers know I don’t do very well with alcohol and use it sparingly when cooking. But this recipe had to have some alcohol in it. It just had to.
So I added some. I figure why not live a little. Crossing fingers my IBS doesn’t punish me for this decision. In this case it might be worth it though.
I mean it’s bacon jam….with bourbon. So I have to stick close to home for a day or so. Big whoop!
I’ll rent a movie, eat more bacon jam, and live with the consequences. It’s Bacon Jam, so it’s totally worth it.
Plus it’s a good excuse to hop on Netflix and stay in my jammies all the live long day! I never pass up a chance to spend a day in jammies.
I should really find some jammies with bacon pictures on them. Now that would be epic. And awesome. One could say it would be porktastic.
Now run along. Make this Bourbon Bacon Jam. Slather, make, repeat. I mean it IS orgasmic jam after all.
Places to stalk Cravings of a Lunatic!
Cook the bacon in two frying pans to allow for room for it to crisp up properly. Cook over medium heat until it browns perfectly. You want the bacon a little crisper with as little visible fat as possible. Transfer to paper towels to drain excess fat off.
Pulse your shallots and onions in the food processor or cut them by hand.
Leave about 1 to 2 tablespoons of the fat in one of the pan. Add shallot and onion to the pan, cook over medium heat until they start to caramelize. Add the garlic and cook for about one more minute.
Add the chili powder and smoked paprika, stir to combine.
Increase heat to high and add the bourbon (carefully) and maple syrup. Bring to a boil, stir and scrape the pan so all the little bacon bits comes loose Continue boiling for about 2 to 3 minutes.
Add vinegar and brown sugar, continue to boil for about 3 minutes.
Using a sharp knife cut the bacon into small pieces. You can also tear it by hand so it looks more rustic, not too perfect. Personal choice.
Toss the bacon into the pan, reduce heat to low and simmer for about 10 minutes, the mixture will thicken and look jam like in the process.
Turn off the stove top. Drain any excess fat off the bacon jam by pouring it through a sieve or use cheesecloth to drain it through.
Now you have two options, you can pop the mixture into a food processor and pulse until it breaks down more. Or you can leave it chunkier (I like the more rustic, chunkier look) and don't bother pulsing it. Your choice.
Transfer to jars and store in the fridge.
You can heat it up in the microwave whenever you want to top something with the jam. I used it over smoked sausages cooked on the grill. Divine.
Serve with a big old bacon loving smile!
Adapted from Martha Stewart's Bacon Jam
Okay who wants some? Any takers?
I hope you make this. Right now. You deserve a treat today. This Bourbon Bacon Jam is just what you need.
Stay tuned for lots of great bacon recipes this month. Bacon Month rules the world.
Other Awesome Bacon Recipes:
Toodles and smoochies! xx