Bacon & Beer Jam

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As a recent convert to bacon-on-the-side (instead of sausage) with breakfast, our marketing coordinator has been on the hunt for creative ways to enjoy our housemade, locally raised, double smoked (yum!) bacon. With New Year’s Eve fast approaching, her search for the perfect bacon recipe crossed paths with her search for appetizers. Bacon & Beer Jam was found. Here’s our marketing coordinator’s take on this recipe:

Charlotte has made a Bacon Jam in the past, but when I was browsing through other versions of it, I found one that called for a dark, malty ale. I had been looking for a good excuse to visit Abbotsford’s local brewery, Field House, so I took this as my cue. Off I went with my ingredients in tow,  and upon letting them know I was cooking up a batch of bacon jam, their team directed me to their Salted Black Porter. This proved to be a great choice! It wasn’t overpowering but instead added the right depth of flavour to the dish.

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There’s no doubt that this concoction packed a punch, being abundant in onions, garlic and paprika, so I piled it on top of Lepp’s Crusty Artisan Baguette, and Okanagan’s Choice Maple Cheddar to add just the right hint of sweetness.

So to summarize – Bacon, Beer and Maple Cheddar. What more could a proud Canadian ask for in an appetizer?

Ingredients

– 3/4 pound Lepp’s Double Smoked Bacon

– 3 yellow onions

– 3 cloves garlic

–  1 ½ teaspoons freshly ground black pepper

– ½ teaspoon smoked paprika

– 3/4 cup brown sugar

– 3 Tablespoons John Greek’s Balsamic Vinegar

– 1 ¼ cups Field House Brewery‘s Salted Black Porter

– 1/2 teaspoons salt

Method
  1. Chop the bacon into small pieces.
  2. Heat a large skillet over a medium heat and add the bacon. You’ll want to use the biggest one you have, as the entire concoction will be made in it. Fry until the bacon is crispy. Remove the bacon from the pan. Discard most of the bacon fat, leaving one tablespoon in the pan.
  3. Peel and chop the onions, then add to the pan with the garlic, pepper and paprika. Cook on medium heat for about ten minutes, until the onions are very soft.
  4. Add the sugar and stir, then add the vinegar, beer and salt. Bring to a boil, then turn down the heat and simmer for ten minutes. Add the bacon back in and continue to cook for a further 10-15 minutes, until thickened. Check the seasoning and add a little more salt and pepper if required.
  5. Serve warm or allow to cool, then store in an air-tight container in the fridge for up to a week. Bring up to room temperature before serving.