Monday, August 27, 2012

Bacon JAM!!!! Reason #1,036 Why Pork Fat Rules!

Okay, if you're phony you'll will damn me to hell...but for real we ALL know pork fat rules and the best of both worlds or all worlds in your universe include bacon in just about any facet you can logically include it.

Well now it's a jam...worthy of your Sunday biscuits, your best corn bread or your fancy French baguette.

Bacon jam is so easy to make and well worth the time.  In Cajunland it's known as Cajun Caviar...seriously it is something to behold.

Cut up 1 pound of bacon into 1-inch pieces.  If you have a cast iron skillet, by all mean break it out baby.  If not use a heavy bottomed skillet and brown the bacon.  

Brown the bacon just until it begins to turn golden brown on the edges and then move it to a paper towel lined plate to drain and reserve.

Remove all but about 1-1/2 tablespoons of the bacon fat from the skillet.  Return the skillet to the a burner heated to medium-high heat and add 1 medium size onion, roughly chopped and cook the onion for about 4 minutes until soft. Then add  2 tablespoons of minced garlic and cook 1 minute.

Then add in the cooked bacon, 3/4 cup coffee, 1/4 cup bourbon (optional), 1/4 cup maple syrup, 1/4 cup packed brown sugar and 1/4 cup apple cider vinegar.  Bring to a boil and then lower heat to simmer and cook for 1-1/2 hours, stirring every couple of minutes.

Believe me, you don't want to walk too far away, the brown sugar, onions and garlic, you REALLY need to babysit.

When the 1-1/2 hours is up you will have one big sticky mess that smells like heaven on earth children!
Scrape this delicious mess into your food processor and pulse until you have a chunky "jam-like" mixture.

See this little jar, this it's; that's all you get off one pound of bacon.  Is it worth it?  Oh yeah, no question.  But run, run fast and hide it...this is why it's caviar.  Believe me if you do want to share, it will be with very special people.

Behold, this is why biscuits were created!

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The Japanese Redneck said...

I've seen this recipe (or similar) several times and really want to make it

but, the Dr. has forbid me to eat my favorite four letter word

David said...

Katherine, Dang! ...and I thought that I'd heard everything! This Cajun Caviar sounds scary good... A little of that on a fresh biscuit...hmmmhmmGood! I wonder how it would work in scrambled eggs? Thanks for the idean and the recipe. Take Care, Big Daddy Dave

Chris said...

This bacon jams! Bourbony bacon, yes please!