My adventure with bacon jam is underway...
So, my friend Miranda keeps posting stuff on Facebook about bacon jam, so I naturally had to look it up.
The first thing I came across was Skillet, a restaurant in Seattle that seems to have pioneered the stuff in America. I somehow doubt that they invented it though… cider vinegar and heavy handed use of bacon fat reeks of a grandma in Germany somewhere. My dad’s grandmother was Bavarian and passed on a lot of recipes that are super dear to me (namely Sauerbraten), so I was immediately sold on bacon jam.
The first recipe I found was here:
http://homesicktexan.blogspot.com/2009/09/bacon-jam-recipe-make-it-at-home.html
I thought it sounded a bit overwrought, adding chipotles, chocolate, etc. I wanted something that was more basic, showing off the bacon itself. After a little more digging I found the linked blog above, Not Quite Nigella.
I’ve got the bacon jam on the stove now, and I have to say that it smells ridiculous. That said, I’m only about 20 minutes into the 2 hour slow cooking… who knows how crazy it’s gonna start to smell over the next little bit. I’ll report back once the damage is done.
I’m expecting nothing short of life changing.
