Yes, this is exactly what the name suggests: spreadable bacon. And it is really good! I bought it in a jar before, but I also came across a recipe on the Internet to make it myself. It didn't look that difficult at all, so I needed to try it myself. The result is a simple yet highly addictive bacon jam. I use it on burgers, between a grilled cheese sandwich or as a topping for fries. And believe me, when you taste this you really just want to spoon out the whole jar!
- 600 grams Smoked Bacon
- 1 Large Onion
- 100 milliliters Apple Cider Vinegar
- 50 milliliters Maple Syrup
- 50 grams Dark Brown Sugar
- 2 tablespoons Honey
- 1 tablespoon Smoked Paprika Powder
- 1 teaspoon Chili Powder
- 150 milliliters Water
- Freshly Ground Black Pepper
- Cast Iron Pan
- Food Processor
- You don't need the BBQ for this recipe, although you could prepare it on the Q as well. If so, keep a temperature of about 150 degrees Celsius (300 Fahrenheit) and make sure you have both a direct and an indirect zone, so that you can move the pan away from the heat every now and then if it goes too fast. I make the bacon jam in my "normal kitchen", so this recipe is based on that procedure.
- Place the cast iron pan on medium heat and let it get warm. Meanwhile cut the bacon into small pieces and chop up the onion.
- Is the pan warm? Then add the bacon and fry it until it starts to get a little crispy. This takes 5 to 8 minutes. Stir the bacon regularly.
- Is the bacon a little crispy? Take it out of the pan and set aside . Now lower the heat and add the onions. Fry these until they soften a bit and then add the paprika and chili powder. Bake this for 2 minutes.
- After 2 minutes add the apple cider vinegar, brown sugar, maple syrup and honey, followed by the bacon. Stir everything together well and add the water. Put the lid on the pan and let it simmer slowly, until thickened, but still liquid. This took more than an hour for me.
- When ready remove the pan from the heat and scoop the contents into the food processor. Turn the mixture into a coarse jam. You may still come across pieces of bacon, but the jam must be spreadable. Season the bacon jam with freshly ground black pepper and transfer it to a sealable jar. You can keep the bacon jam for about 5 weeks now, but I doubt you will keep it for that long!