3 Booze-Infused Bacon Jam
This isn’t just any jam – hell it’s not just any bacon jam – it’s boozy bacon jam. A condiment that’s growing in popularity on the west coast, this booze-infused variation can be used as a sandwich spread, stirred into soups and it can be a great addition to any traditional Mexican dish. To create your own, render a pound of applewood smoked bacon for six to eight minutes and drain all but one tablespoon of fat from the pot. Add butter and melt while adding onion, brown sugar and a pinch of salt, and then after 10 to 15 minutes, mix in shallot, garlic, and spices so everything can be sauteed. Once you’re given a potent smell, return the bacon to the pot and stir while adding 3/4 cup of sweet bourbon or brandy and a few other spices (paprika, maple syrup, Sriracha), and cook down and simmer for an hour and a half. Immediately after, allow the pot to cool for 15 to 20 minutes, skim off any fat or grease that may have accumulated, and then pour the mixture into a food processor. Just like that, you have bacon jam that can be stored or devoured right away!
