In this season of excessive snow and ice, perhaps the only thing that keeps me going is the knowledge that there will once again be another Zingerman’s “Bacon of the Month” delivery awaiting me at the doorstep.
Bacon and hope spring eternal. My pal Zany certainly knew what she was doing when she arranged for a monthly gift of buttery rich fat and smoky goodness delivered directly to my front door.
Delivery Two is Dry Cured Kentucky Smoked Bacon from the Broadbent Company in Kuttawa, Kentucky. The porky creation of Ronny and Beth Drennan, is dry cured for one week in a mixture of salt and sugar, and then smoked over hickory for 72 to 96 hours.
So what kind of culinary adventure might be inspired by the delivery of my Dry Cured Kentucky Smoked Bacon? Perhaps the sugar cure is the connection? My recent adventures in jamming used copious amounts of sugar, so a batch of bacon jam might hit the spot. Of course, a pointed suggestion from my buddy Louise didn’t hurt.
Savory bacon jam is less a traditional jam, but a nouveau jam – a dark and smoky, salty condiment that simmers briefly in the slow cooker and is stored in the refrigerator.
The bacon is chopped and cooked until crispy brown, and then simmered with onions, garlic, maple syrup, brown sugar and brewed coffee.
Perhaps I cooked mine a tad too long. It is more the consistency of a bacon tapenade then a jam, but no less delicious. A decadent indulgence, indeed.
Recipes for bacon jam proliferate on the Internet. I found mine here. You’ll be happier than a pig in … mud … considering all the tasty options. Drop a dollop of bacon jam on a cracker with goat cheese, spread it as a filling for a hot grilled cheese sandwich, or use it as the secret ingredient in a savory omelet. Just don’t make a pig of yourself.