Sunday, February 09, 2014

A Porcine Jam

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.
©2014 T.W. Barritt All Rights Reserved


Anonymous said...

What a great, tasty & genius idea, my friend! Waw, that must be well-flavoured too!
The uses are endless, I imagin! :)

MMMMMMMMM, a georgous colour too!

Sam Hoffer / My Carolina Kitchen said...

This is my kind of jam. I always say since I don't have a sweet tooth, I must have a fat one :)

Zany said...

I really need to stop reading these posts BEFORE I eat breakfast. This looks delicious!

Barbara said...

Well now, that's brilliant, T.W.! Bacon jam. How divine. Love the cracker idea. That would be heavenly.
It's going to be fun watching all the inventive things you come up with! Zany sure knows how to pick out the perfect gift.

Debra Eliotseats said...

I have tried my hand at making bacon jam (after a app from a fave restaurant), but I definitely want to try your version. (Bacon of the month? Where do I sign up?)

Gloria Baker said...

look delicious!!

~~louise~~ said...

There's just one more thing I need to know, T.W. The smell? The aroma? Did the neighbors bang down the door in search of the bouquet of fragrance!

That's some mighty fine looking jam. I'd go hog wild if I were in your neck of the woods.

Thank you so much for sharing and for the shout out too:)

Lydia (The Perfect Pantry) said...

I made bacon jam in the slow cooker a couple of times, and found my husband eating it with a spoon, from the jar, until it was all gone! Too addictive to keep in the house, that's for sure.

Catherine said...

Dear T.W., This certainly is a treat to have bacon delivered to your door.
I can think of so many things to pair this with, no less vanilla ice cream!
Enjoy every minute and keep cozy and warm in these last days of winter.(wishful thinking, I know)
Blessings, Catherine

Deana Sidney said...

This must be in the air. I just made a fish pie with dried fruit... savory, salty and sweet are just so good together ... especially in cold weather. Looks divine!!

Kalyn Denny said...

I'm intrigued by the idea of bacon coming in the mail!

Tammy said...

I've got to say that sounds delicious! :D Great idea for a party spread. I bet it's delicious on thinly sliced crusty bread...yum!

Thank you for stopping by and commenting on my cupcakes T.W.!!