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Old 01-17-10, 05:19 PM   #1
MillCreek
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Bacon jam!

I just made this recipe. Oh. My. Goodness. It tastes like the love child of bacon and pulled pork with a bit of heat.

Changes I made: I only added 1/4 cup water at 30 minutes, 60 minutes and 90 minutes. After that point, I let it cook down.

I substituted one tablespoon of Siracha for the Tabasco sauce

Simmering for at least two hours at very low heat is the key. My total simmering time was 2.5 hours.

I did a few quick pulses in the food processor to leave it a little chunky.

Although I am sure it is jam-packed with sodium, most of the fat renders out and is discarded, so it may not be as unhealthy as one would think at first glance.





Bacon Jam

An Original Recipe by Not Quite Nigella

* 500grams/1 pound smoked bacon (or use regular bacon and liquid smoke)
* 4 cloves garlic, chopped
* 1 medium brown onion sliced
* 3 tablespoons brown sugar
* Tabasco sauce (according to taste)
* 1 cup coffee
* 1/4 cup apple cider vinegar
* 1/4 cup maple syrup
* Black pepper to taste
* extra water

1. In a non stick pan, fry the bacon in batches until lightly browned and beginning to crisp. Using a pair of scissors cut into 1 inch pieces.

2. Fry the onion and garlic in the rendered bacon fat on medium heat until translucent.

3. Transfer the bacon, onion and garlic into a heavy based cast iron pot and add the rest of the ingredients except for the water. Simmer for 2 hours adding 1/4 of a cup of water every 25-30 minutes or so and stirring.

4. When ready, cool for about 15-20 minutes and then place in a food processor. Pulse for 2-3 seconds so that you leave some texture to the “jam” or of course you could keep whizzing and make it a smoother and more paste like.
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Old 01-17-10, 05:26 PM   #2
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That sounds pretty good. On some crusty bread with tomatoes maybe? The only thing better would be chocolate bacon.
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Old 01-17-10, 06:14 PM   #3
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Turning it into a jam sounds gross. How do you eat it?
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Old 01-17-10, 06:19 PM   #4
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on bread with a fried egg is what I think would work the best.
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Old 01-17-10, 07:11 PM   #5
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Skillet Street Food, who popularized this in Seattle, uses it on burgers and grilled cheese sandwiches. They also suggest putting on baked potatoes and toast. Three 8 ounce jars cost $ 37.

I could see stirring a big spoon of this into rice, or oil and garlic pasta.
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Old 01-17-10, 08:20 PM   #6
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Is bacon peanut butter next?
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Old 01-17-10, 08:45 PM   #7
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Quote:
Originally Posted by Big_e View Post
That sounds pretty good. On some crusty bread with tomatoes maybe? The only thing better would be chocolate bacon.
ugh, no! Try Mo's Bacon Bar for a much better combination of smoked bacon, salt and dark chocolate:

http://blogs.creativeloafing.com/dai...ndy-bar-heaven
http://www.vosgeschocolate.com/produ...tic_candy_bars

The technique for getting the best enjoyment is to swirl the chocolate in your mouth and let it melt away. You can taste the creamy, slightly bitter dark chocolate wrapping itself around your tongue. Slowly swallow the sweet mixture and collect the remaining bacon bits. Savour its salty grittiness. After you've sucked out all the chocolate, chew up the bacon and its divine smokey flavour.
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Old 01-17-10, 09:08 PM   #8
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Is bacon peanut butter next?
*shudder*

On another note....hooray! I've been sigged!
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Old 01-17-10, 09:23 PM   #9
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*shudder*

On another note....hooray! I've been sigged!
For a much different significance than I'm sure you're considering. Muah ha ha.
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Old 01-18-10, 07:10 PM   #10
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For dinner, I just had some butternut squash ravioli. For the sauce, I heated together some heavy whipping cream, gorgonzola cheese and a spoonful of bacon jam. Ahhh, heavenly.
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