Bacon Jam

That’s bacon jam on a burger with no bun. Bacon Jam is great to have on hand if you don’t have time to go through that messy step of cooking bacon. Once you’ve made a batch, put it on your eggs, omelet, burger, sandwich or whatever and boom, instant bacon flavor! Here’s the link to the original Bacon Jam recipe coming from Mark Sisson’s

OK, here’s a few notes, tips and suggestions. Here’s the original recipe:

12 to 16 ounces of bacon (340 g to 450 g)
2 cloves garlic, finely chopped
2 shallots, finely chopped
1 teaspoon chili powder (5 ml)
1/4 teaspoon cinnamon (a pinch)
1/2 teaspoon unsweetened cocoa powder (2.5 ml)
1/2 of a chipotle pepper en adobo, chopped (or more, but these canned peppers add a lot of heat)
2 tablespoons sherry vinegar (30 ml)
1 tablespoon maple syrup (15 ml)
1/2 cup strongly brewed coffee (120 ml)
1/2 cup water (120 ml)

I added a lot more garlic. I like garlic. I added a lot more shallots. I like shallots. I added 2 cups of coffee and a little more water so it could simmer for a half hour without adding more liquid. I also julienned the bacon for easier handling and processing in the food processor. The point is play with your food! For me recipes are suggestions. Do what you want and what you like. Have fun! If what you make is off a little, adjust and do it again. The Bacon Jam I ended up with tasted like a chocolate mole sauce with a lot of bacon in it! And I have no problems with that. I loved it! I think the next one might lean toward Italian with basil pesto and sundried tomatoes!

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