Best imitation bacon uses I’ve found this week:
- Bacon Flavor Diet Spray
- Bacon Soap
- Bacon Candle
- Bacon Envelopes
- Bacon Briefcase
- Bacon Water
- Bacon Beer
Over the weekend I experimented in my laboratory, ugh, I mean kitchen and developed this sweet concoction. It isn’t pretty, and it might sound strange or weird. But let’s embrace the bizarre and peculiar, and explore BACON JAM!
This is the most concentrated form of bacon I have ever experienced. It’s got a rich, smoky, porky flavor with a sweet and salty finish. I found it best on buttered toast, or toasted corn muffin, however, there are many uses, so experiment and enjoy!
- Put it on your breakfast toast/muffin/bagel over butter or cream cheese
- Spread it thickly on buns for a twist on burgers.
- Livin up your grilled cheese sandwiches by spreading it on bread before adding the cheese.
- stir a spoonful into your favorite brownie or cookie batter before baking
- Make an awesome BLT sandwich
- Or try it on chicken - slice a chicken breast in half, and put the bacon jam on the inside of the chicken, add a piece of Swiss cheese, fold back, and bake in the oven for 20 minutes at 350 degrees.
They say that “Forbidden Fruit creates many jams”, but I’d like to add that it can also create Bacon Jam. What a perfect expression of Bacon!
1 and ½ pounds of Bacon, cut crosswise into 1-inch pieces
2 medium yellow onions
3 garlic cloves, smashed and peeled
½ cup of cider vinegar
¾ cup packed dark-brown sugar
½ cup pure maple syrup
¾ cup of brewed coffee
2 tbsp honey
In a large skillet, cook bacon over medium-high heat, stirring occasionally, until fat is rendered and bacon is lightly browned, about 15 minutes or so. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon of bacon fat from the skillet (reserve rest for future use); add onions, garlic and cook until onions are translucent (about 6 minutes). Add vinegar, brown sugar, maple syrup and coffee and bring to a boil, stirring often (about 2 minutes). Add bacon in and stir to combine.
Transfer mixture to a 6-quart slow cooker and cook on high, uncovered until liquid is syrupy, 3 and ½ to 4 hours. Transfer to a food processor; pulse until coarsely chopped. Let cool then refrigerate in airtight containers up to 4 weeks. This recipe yields two 6-ounce jars of bacon jam.