Bourbon Bacon Jam
2# Berkshire No Nitrite Applewood Smoked Bacon – cut into 1” Pieces
1 Large Vandalia Onion – cut into ¼” pieces
¼ C. Croix Valley Steak Sauce – Original Or 3 Tbs. Sorgum
2 Cloves Garlic – Finely Minced
¼ tsp. Allspice
¼ tsp. Cinnamon
1/8 tsp. Fresh Grated Nutmeg
1/8 tsp. Ground Cloves
1 tsp. Dry Chipotle Powder
½ tsp. Smoked Sweet Paprika
½ C. Strong Brewed Coffee
¼ C. Apple Cider Vinegar
½ C. Bourbon
¼ C. Pure Maple Syrup
In a large skillet over medium heat saute’ bacon until it begins to crisp and caramelize around the edges. Remove from heat and drain. Pour all but two Tablespoons of the drippings from the pan, reserve drippings for later uses in other recipes.
Lower the heat to medium-low and add the onion and Croix Valley Steak Sauce or Sorgum. Sautee until the onions are well caramelized, about 20-30 minutes. Add the garlic and spices and saute’ an additional 5-6 minutes.
Add the liquid ingredients and the bacon to the pan. Increase the heat to medium high and bring the mixture to a boil, cook for 1 minute, then reduce heat to low and simmer for about 2 hours. Make sure to check the mixture every 15 minutes. If the mixture becomes dry, add a few Tablespoons of water. The finished mixture is most desirable when it is moist and very sticky.
Let the mixture cool slightly, then place in a blender or food processor and pulse about 20-30 times or until it reaches your desired consistency. We found that a semi chunky consistency allows it to stay on burgers and sandwiches easier.
Store in an airtight container for up to 14 days, or pack into freezer containers or vacuum seal and freeze - we recommend not keeping it in the freezer longer than 3 months.
We have served this condiment both hot and cold on a variety of different burgers and sandwiches. Enjoy!