📝 About This Recipe
This luxurious condiment is a masterclass in the 'Smoked & Cured' tradition, transforming humble salt-cured pork into a complex, umami-rich spread. Slow-simmered with caramelized onions, dark brown sugar, and a kick of Kentucky bourbon, it offers a perfect balance of smoky, salty, sweet, and acidic notes. It is the ultimate artisanal addition to any charcuterie board or gourmet burger, embodying the soulful essence of Southern-inspired preservation techniques.
🥗 Ingredients
The Cure & Smoke
- 1.5 pounds Thick-cut Smoked Bacon (high-quality, applewood or hickory smoked)
Aromatics & Base
- 2 large Yellow Onions (finely diced)
- 2 large Shallots (minced)
- 4 Garlic Cloves (minced)
- 1 tablespoon Butter (unsalted)
The Sweet & Sour Glaze
- 1/2 cup Dark Brown Sugar (packed)
- 1/4 cup Maple Syrup (grade A pure syrup)
- 1/3 cup Balsamic Vinegar (aged quality)
- 1/4 cup Apple Cider Vinegar
- 1/2 cup Bourbon (such as Bulleit or Maker's Mark)
Seasoning & Depth
- 1 teaspoon Smoked Paprika
- 1/2 teaspoon Chili Powder (for a subtle warmth)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/2 cup Strong Brewed Coffee (adds deep roasted notes)
- 1/4 teaspoon Salt (adjust to taste after cooking)
👨🍳 Instructions
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1
Slice the bacon into 1/2-inch pieces. Place them in a large, cold Dutch oven or heavy-bottomed skillet.
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2
Turn the heat to medium and cook the bacon slowly, stirring occasionally, until the fat has rendered and the bacon is crispy and golden brown (about 15-20 minutes).
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3
Using a slotted spoon, remove the bacon bits and transfer them to a paper-towel-lined plate. Set aside.
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4
Pour off all but 2 tablespoons of the bacon fat from the pan. Add the butter to the remaining fat over medium heat.
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5
Add the diced onions and shallots. Cook for about 10-12 minutes, stirring frequently, until they are soft, translucent, and starting to turn a light caramel color.
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6
Add the minced garlic and cook for another 1-2 minutes until fragrant, being careful not to burn it.
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7
Deglaze the pan by pouring in the bourbon. Use a wooden spoon to scrape up all the brown bits (fond) from the bottom of the pan—this is where the flavor lives!
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8
Add the brown sugar, maple syrup, balsamic vinegar, apple cider vinegar, coffee, smoked paprika, chili powder, and black pepper. Stir well to combine.
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9
Bring the mixture to a gentle boil, then reduce the heat to low. Stir the crispy bacon bits back into the pot.
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10
Simmer uncovered for 45-50 minutes, stirring every 10 minutes. The liquid should reduce and thicken into a syrupy, jam-like consistency with a dark, glossy sheen.
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11
Remove from heat and let it cool for 15 minutes. For a spreadable 'jam' texture, pulse the mixture 2-3 times in a food processor, or leave it chunky if preferred.
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12
Transfer to a clean glass jar. The jam will thicken further as it cools completely.
💡 Chef's Tips
Use thick-cut bacon; thin slices will disintegrate and lose the satisfying chew that makes this jam special. Don't rush the onion caramelization; the natural sugars in the onions provide the essential depth to balance the salt. If the jam becomes too thick after chilling, simply warm it up slightly or stir in a teaspoon of warm water to loosen it. Avoid over-salting at the beginning, as the bacon and the reduction process will naturally concentrate the saltiness. Store in an airtight jar in the refrigerator for up to 2 weeks (if it lasts that long!).
🍽️ Serving Suggestions
Slather generously over a medium-rare Wagyu beef burger topped with melted brie. Spread onto toasted baguette slices with a dollop of goat cheese and a sprig of fresh thyme. Pair with a sharp aged cheddar and a glass of smoky Islay Scotch or a bold Cabernet Sauvignon. Use as a sophisticated topping for savory waffles or breakfast biscuits with poached eggs. Fold a spoonful into a warm grilled cheese sandwich made with sourdough and gruyère.