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.
