Bacon Beer Jam
The recipe is done and really an amazing flavor and texture.
- 1 1/2 pounds bacon
- 2 cups shallots, finely chopped
- 1 cup vidalia onion, or any sweet onion, finely chopped
- 4 cloves garlic, finely chopped
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 3/4 cups beer
- 1/2 cup maple syrup
- 1/4 cup balsamic vinegar
- 1/4 cup brown sugar
Cook the bacon in frying pans in batches. You want to allow it to be crispy. Cook over medium heat until it browns. You want the bacon to be cooked enough that you see very little visible fat. Drain on a paper towels.
Pulse your shallots and onions in the food processor or chop them by hand.
Drain your bacon grease from the frying pan but leave about 1 to 2 tablespoons of the fat. 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 beer and maple syrup. Bring to a boil, stirring and scraping the pan to catch the bacon scraps at the bottom of the pan. Low boil for 2 minutes.
Add the balsamic vinegar and brown sugar, continue to boil for about 3 minutes more.
Using a sharp knife or food processor cut the bacon into small pieces. You can also tear it by hand so it looks more rustic, not too perfect.
Note: because our bacon was very meaty we used the food processor since we didn't want the bacon to chewy with bigger pieces.
Toss the bacon into the pan, reduce heat to low and simmer for about 10 minutes, the mixture will thicken.
Remove from heat. If you have a lot of fat you can drain off the excess by pouring it through a sieve or use cheesecloth to drain it through.
You can pop the mixture into a food processor and pulse until it breaks down more. Or you can leave it chunkier and don't bother pulsing it. Transfer to jars and store in the fridge.