Bourbon Bacon Jam
- 3/4 pound bacon cut into inch slices then cut in half
- 1 large shallot minced
- 2 garlic cloves minced
- 1/2 cup dark brown sugar
- 1/4 cup sherry vinegar
- 1/4 cup water
- 2 Tablespoon Maple Syrup
- 4 Tablespoon Kentucky Sorghum
- 1/2 cup bourbon
- 1 teaspoon yellow mustard
- 1/2-1 teaspoon kosher salt depending on your bacon
In a medium skillet, cook bacon, stirring occasionally, until done and on the verge of crispy, approximately 10 minutes. Remove to a paper towel lined plate.
Add garlic and shallot directly to the same skillet with rendered bacon fat. Soften for approximately 4-5 minutes. Using a slotted spoon, transfer to a medium sauce pan. Add drained bacon and remaining ingredients, stir well. Simmer on low heat for 60-90 minutes, stirring occasionally.
Liquids should evaporate leaving you with a sticky bacon jam fit for any dish.
Give your taste buds my best,