Best Bacon Jam Recipe | Gettin' Basted

Gettin' Basted's easy Bacon Jam recipe makes the best burger and bread spread you could imagine. There’s a reason we use this secret bacon jam recipe in all of our restaurants; if it's on the menu, we can’t keep it off the top-seller list.

The secret’s out. For the first time ever, you can recreate Gettin’ Basted’s bacon jam flavour at home! In our restaurants, we top many of our Ozark-style burgers, paninis and sandwiches with this welcomed boost of sweet and salty flavour. At home, our best bacon jam recipe will take your ordinary bread/meat combinations to brand-new levels, guaranteed.

So, what is bacon jam anyway? It’s where you pair the awesomeness of bacon and pork fat with dark brown sugar, and bring them to a slow simmer until you create a jam-like consistency. Once properly prepped, blend all the ingredients together while slowly emulsifying back in the reserved pork fat to create a smooth, spreadable, bacon-flavored party. Enough talkin’, let’s (bacon) jam!

INGREDIENTS FOR BACON JAM

Prep time: 5 minutes Cook time: 20 minutes Yield: 2 cups Bacon - one package (pound), cut into 1” pieces Apple cider vinegar - ¼ cup plus more to taste Small white onion - diced Garlic - 3-4 cloves, minced Brown sugar - 1 pound Chicken stock - 2 cups Salt and pepper to taste

HOW TO MAKE BACON JAM

1 - Cook chopped bacon in a cast iron skillet over medium heat until rendered and beginning to crisp, drain and reserve bacon grease as you cook. 2 - Add onions and garlic and season with salt and pepper. Allow the onions to sweat for a couple of minutes 3 - Add. brown sugar and stir constantly until it is is completely melted and begins to bubble 4 - Continue to stir for a minute or two longer and add in half of the stock.

5 - Once the mixture has reduced back to a thick, bubbly mixture, add the remaining stock and reduce again 6 - Carefully pour mixture into a blender of food processor and add the vinegar, salt and pepper 7 - Being extremely careful (this stuff is LAVA and will expand when you turn the blender on hold lid on TIGHT with a kitchen towel), turn your blender on to puree. Once it is smooth, slowly pour in the reserved pork fat, creating a creamy emulsion

8 - Let cool for a bit on the counter before using. Store leftovers in the refrigerator. Best if eaten within one week of being made. Like it hot? Add a bit of chili (jalapeno or serrano) to the mix with your onion and garlic We’d love to see the creative ways you use this recipe. Tag us in a photo, use #gettinbasted or send a photo to media@gettinbasted.com for a chance to get featured on our channels!