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Author Topic: Bacon Jam  (Read 10902 times)
h00kemh0rns
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« on: February 18, 2011, 11:52:39 PM »

Brew some strong coffee

Ingredients

Some other ingredients

Fry up the bacon

Lower bacon finished first

Chop the onion

Fry the bacon/onion mixture

Add remaining ingredients and reduce for a couple hours

Cool, pulse in food processor, put in canning jar..seal


Bacon Jam Recipe:
  • 1 1/2 pound smoked bacon
  • 1 medium sized onion, diced
  • 2 cloves garlic
  • 6 Tbs brown sugar
  • 1 cup strong black coffee
  • 3 Tbs real maple syrup
  • 2 Tbs apple cider vinegar
  • 2 Tbs balsamic vinegar
  • 1/2 tsp allspice
  • 1 tsp cayenne pepper

Cut the bacon into 1-inch pieces. Fry over 350* indirect heat, stirring occasionally, until the bacon starts to crisp.

Remove bacon and put into separate pot.  Add the onion to the bacon, and cook until the onion begins to brown and caramelize, approximately 8 to 10 minutes. Add the garlic and cook another 3 minutes.

Add the remaining ingredients and cook over medium heat for two hours, stirring occasionally. If the mixture gets too thick, add a little more coffee (upwards of 6 additional ounces.)

After two hours, the bacon should be very tender and the liquid should be somewhat thick but not stiff (when you pulse the mixture in the food processor, the liquid will be fully incorporated).

Remove the pan from the heat and allow to cool for 15 to 20 minutes. Transfer the bacon mixture to a food processor and pulse until the jam is somewhat smooth, but retains some texture.

Store in the refrigerator. When ready to use, allow to come to room temperature.

This is a modification of a Kevin Gillespie recipe
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Daniel

BBQ is all the same basic idea.  Throw some meat onto the fire, cover, get drunk, pass out, wake up and 14 hours later, eat.  This is not a highly refined art form.

Keg FAQhttp://bubbakeg.com/bboard/index.php?topic=2013.0
Cajunate
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« Reply #1 on: February 19, 2011, 06:08:39 AM »

Well, how is it? I've been meaning to do this myself for a while now.Looks like you did a good job!
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h00kemh0rns
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« Reply #2 on: February 19, 2011, 06:27:57 AM »

Well, how is it? I've been meaning to do this myself for a while now.Looks like you did a good job!

It's LEGEN....wait for it and I hope you're not lactose intolerant because the next word is....DARY!  Grin

In all seriousness, it's very good.  Not surprised though b/c the ingredients are similar to a bacon glaze I use from time to time.  I did add a touch more cayenne (maybe 1/8 tsp) to give it more heat.  But other than that the recipe is as is. 

I tried it on it's own and then had to have another try just to make sure I was right the first time around.  Then that taste test became "What can I toast up so I can smear some of this on it?" 

This is crack in a jar...addicting.
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Daniel

BBQ is all the same basic idea.  Throw some meat onto the fire, cover, get drunk, pass out, wake up and 14 hours later, eat.  This is not a highly refined art form.

Keg FAQhttp://bubbakeg.com/bboard/index.php?topic=2013.0
Smokin in Peosta
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« Reply #3 on: February 19, 2011, 07:46:24 AM »

My cardiologist is on call, my heart jumped at the sight.
That sounds really good.
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Mike
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« Reply #4 on: February 19, 2011, 08:09:43 AM »

This sounds good Hook.  Imagine the things this can be smeared on.
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See post 18
http://smokinitforums.com/index.php?PHPSESSID=oovcf0ho0f6b61ce5v721lodo7&topic=4485.15

They are closed minded idiots (did I just say that?? YEP!) and they can't see the usefulness of other types of cookers.
Bigtom
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« Reply #5 on: February 19, 2011, 08:17:15 AM »

Sounds like it would be great smeared on bacon.
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Yanknrebel
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You want sauce on that??? --Atoka TN


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« Reply #6 on: February 19, 2011, 09:06:59 AM »

MMMMMMMMMM.........BACON!! Grin
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BakonGrill
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« Reply #7 on: February 19, 2011, 10:03:12 AM »

H00k, you've made my day, bro'! I can't wait to try this out. Sounds like it would go great on top of Sunday morning grits...

Dangit,Ijustdrooledonthekeyboardandnowthespacebarwon'twork  Grin

BakonG
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TAURUS BBQ
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« Reply #8 on: February 19, 2011, 10:05:51 AM »

Sounds like it would be great smeared on bacon.

Now that is funny! And sounds good!
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Boat-n-BBQ
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« Reply #9 on: February 19, 2011, 02:19:49 PM »

Now I know what to spread on that loaf of Wonder bread I'm toasting for the throwdown Wink

Joking H00k, looks great!  Can I get a 2nd for the Recipes section?
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TAURUS BBQ
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« Reply #10 on: February 19, 2011, 02:26:46 PM »

I second, and would eat seconds of that!
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Smokin in Peosta
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« Reply #11 on: February 19, 2011, 02:55:41 PM »


This is what I want my Birthday Cake to look like.
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Mike
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« Reply #12 on: February 19, 2011, 03:28:32 PM »

This is what I want my Birthday Cake to look like.

Amen brother ... And a cold beer. It don't get any better.
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TAURUS BBQ - Championship Cooking
Eat well my friends, eat well!
h00kemh0rns
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« Reply #13 on: February 19, 2011, 04:51:53 PM »

The smell was intoxicating from cooking up a pound a half of bacon out on the Keg last night.

If heaven doesn't have bacon I don't want to go.
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Daniel

BBQ is all the same basic idea.  Throw some meat onto the fire, cover, get drunk, pass out, wake up and 14 hours later, eat.  This is not a highly refined art form.

Keg FAQhttp://bubbakeg.com/bboard/index.php?topic=2013.0
smokey
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« Reply #14 on: February 19, 2011, 05:16:11 PM »

Hook thanks for sharing
I have never heard of this before.
the concept seems strange but my mouth is kinda watering thinking about this so my horizons have been broadened
Smiley
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