What’s better than eating a mound of bacon and drinking a beer?
Pause for audience participation…
Nothing? Yeah, my thoughts exactly. Unless of course, we’re talking about a way to SPREAD that goodness.
I first heard about Bacon Jam through Skillet Street Food. These guys rock around the mean streets of Seattle and deliver some serious food to the fine people of the Northwest.
I’ve added my own spin on this delectable treat – adding beer and other goodies of course.
I went with Flying Dog’s Coffee Stout, to offset the actual coffee. Jahva Imperial Coffee Stout from Southern Tier is also fantastic. For coffee, I rocked a crème brûlée flavor, but your favorite will do. A high quality maple syrup is preferred, but use what ya got.
Think of this treat as an adult version of a mixed tape for that guy or girl that you’ve had your eye on in the office. It’s also great party fare on bread, crostinis, whatever!
The flavor is so complex, so delicious, so ridiculous! Enjoy, friends.
1 1/2 lbs smoked bacon
1 large onion, thinly sliced
4 cloves garlic, roasted
5 cloves of garlic, minced
3 tbl brown sugar
2 tbl Sriracha
1 c coffee
1 c Coffee Stout
1/4 c apple cider vinegar
1/2 c maple syrup
fresh cracked black pepper
1 pinch Paprika
1 tbl red wine vinegar
Cook the bacon over medium high heat. Set aside to cool.
Reserve about 3 tablespoons of bacon grease.
In a large pot, add bacon grease, onion, and garlic. Cook over medium heat until soft and translucent.
Slice bacon into 1-inch strips.
Return bacon to the pan and add brown sugar, coffee, Stout, apple cider vinegar and maple syrup. Bring to a boil and reduce to a simmer.
Simmer over low heat, stirring occasionally for 3-4 hours. Jam will be thick, and deep rich brown in color.
Let cool, and place in a food processor. Pulse for several seconds.
Place in a small container and place in refrigerator overnight.
Remove from the fridge and remove any visible fat from the top of the jam.
Place jam in a small sauce pan over low heat, add black pepper, paprika and red wine vinegar.
Cook for 45 minutes, until liquid is evaporated.
Let cool and place in a glass jar.