*ears perk up* Did somebody say bacon? Ya. Go on, go on. I’m listening.
Bacon. It is all powerful.
So, how is it that I missed this recipe from the December issue of Everyday Food? Clearly I was preoccupied with the holiday and birthday madness.
Well, we won’t let that happen again.
Thank goodness I have my friends Rebecca and Krysta to kick me in the head, who both posted this on Tuesday. Rebecca made it in a dutch oven pot, while Krysta stayed true to Martha’s crock pot method.
I used my handy dandy crock pot as well. But honestly, the entire time it was cooking…with the lid off, per instruction…I kept thinking “Huh? This seems silly. What’s the point of using a crock pot without the lid?” In the end, it turned out juuust fine. However, the next time (and yes, there will be a next time), I’ll slow cook it in a dutch oven.
The color of my batch didn’t have that deep rich brown hue that theirs did. I’m guessing it’s because I used light brown sugar, instead of dark like the recipe called for. But hey, when bacon jam calls, who has time to run to the market? You use what you have on hand. Stat.
Also, I deliberately left out the maple syrup, which I thoroughly love on pancakes, but do not love on everything else. Who knows how that affected the end result…it sure didn’t ruin the yummy factor. My toast and eggs were quite happy. And so was I.
It is worth noting that Paul, who even loves bacon more than I do, did not care for this. He thought the vinegar flavor was too dominant. To which I say, “I pity the fool.”
Makes 3 cups
Prep time: 30 minutes
Cook time: Dutch oven method (2 hours), Crock Pot method (3 1/2-4 hours on high)
• 1 1/2 pounds sliced bacon, cut crosswise into 1-inch pieces
• 2 medium yellow onions, diced small
• 3 garlic cloves, smashed and peeled
• 1/2 cup cider vinegar
• 1/2 cup packed dark-brown sugar
• 1/4 cup pure maple syrup (I left this out)
• 3/4 cup brewed coffee
In a large skillet, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is lightly browned, about 20 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon fat from skillet (reserve for another use); add onions and garlic, and cook until onions are translucent, about 6 minutes. Add vinegar, brown sugar, maple syrup, and coffee and bring to a boil, stirring and scraping up browned bits from skillet with a wooden spoon, about 2 minutes. Add bacon and stir to combine.
Transfer mixture to a 6-quart slow cooker and cook on high, uncovered, until liquid is syrupy, 3 hours. Transfer to a food processor; pulse until coarsely chopped. Let cool, then refrigerate in airtight containers, up to 4 weeks.
Note: If you’re using a dutch oven pot instead of a slow cooker, just prep everything in there (no need to use a skillet or transfer to a different pot), simmer for 2 hours, and then finish in the food processor.