Slow Cooker – Bacon Ale Jam – Bacon Beer Jam

Is it true that everything is better with bacon (the same could be said of “butter”)? It must be true because this bacon ale jam sure puts a tasty, sophisticated but rustic spin on a sandwich or used as a condiment spread on a crusty baguette.

I’ve been looking for a good beer bacon jam recipe, but haven’t found one to my liking after reading through other recipes. I’ve reworked this one and am confident it’s a sure winner…

N early three years ago, I featured a tasty, keeper-of-a-recipe for Slow-Cooker Bacon Jam that Martha Stewart’s Everyday Food magazine published. The inspiration for eagerly trying that recipe came from an experience I had after tasting the very infamous Seattle’s Skillet Street Food burger, which is absolutely amazing and uses their secret recipe for bacon jam!

Last month one of our favorite local restaurants was featuring an Octoberfest Happy Hour menu. One item on their newer seasonal, festive menu caught my attention with the mention that it used bacon ale jam (this is when my eyeballs pop out like one of those Looney Tunes cartoon characters!). First opportunity we were on our way to try this new sandwich and the condiment boasting bacon. While the sandwich was a bit disappointing (more on that in a follow-up post), the bacon jam did not disappoint. Inspiration follows…

So a couple of weeks ago I reworked that tried-and-true recipe from MS to create my own version using dark ale beer. I love the results and think it’s not only a great condiment to make for any time of the year, it would also make a heartfelt food gift for the bacon lover or foodie(s) on your holiday list!

Something I noticed in other bacon ale OR bacon beer jam recipes is that the first ingredient lists bacon (fair enough), but listed as “strips of bacon” rather than by weight. This is quite important in that not all bacon is equal. Cut, marbleization, and other factors need to be considered so whether you try this recipe or another – weight is an important measurement for this…NOT how many strips of bacon! The great thing about this stress point is that we are cooking this jam, not baking. Cooking has a lot of flexibility whereas baking is more of a science. Also, like most everything, this is subjective and really up to the cook’s preference.

As suggested in a previous post for Slow-Cooker Bacon Jam (2010):

What to do with bacon jam?

• Serve it as a spread on sandwiches and burgers.
• Use it on crostinis topped with a sliver of Parmesan cheese.
• Part of an appetizer like in stuffed mushrooms or serve at barbecues.
• Can be served as a side condiment.
• This would be fantastic with pasta…
• Kick it up by adding a pepper to spice things up.
• How about as a layer under the egg of a huevos rancheros breakfast?!
• You can make bacon jam any time of the year, it’s not a seasonal gift or condiment.
• Makes a fantastic gift for the bacon lovers on your gift list. Since it’s good for up to 4 weeks refrigerated, package it in an appropriate sized jar, label it and tie a colorful or raffia-type ribbon around the top.

• When cooking the bacon, work it in 2-3 batches and only brown the bacon. Don’t cook it to a crisp.
• Used a smoked bacon, avoiding sweeter versions (like maple bacon).
• Used Negra Modelo Dark Ale®, but any dark ale will do (like a Guiness®).
• For the duration of cooking time, cook uncovered.
• About 2 1/2 hours into the cooking time, taste the mixture. If it seems too “garlicky” adjust by pulling one or all of the garlic pieces the rest of the cooking time.
• Consistency is preference so take note when working it in the food processor.

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Slow Cooker – Bacon Ale Jam – Bacon Beer Jam

Makes about 20 ounces or 2 1/2 cups

Ingredients

1 1/2 lbs bacon, cut into 1-inch pieces

2 medium yellow onions, diced
3-4 cloves garlic, peeled and smashed

6 ounces dark-ale beer (I used Negra Modelo Dark Ale)
1/3 cup apple cider vinegar
1/2 cup packed dark-brown sugar
3 tablespoons pure maple syrup
1/2 cup strong brewed coffee

Directions

In a large skillet, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is lightly browned, about 20 minutes. Transfer bacon to paper towels to drain. Pour off all but 1 tablespoon fat from skillet.

Add onions and garlic, and cook until onions are translucent, about 6 minutes.

Add dark-ale beer, vinegar, brown sugar, maple syrup, and coffee and bring to a boil, stirring and scraping up browned bits from skillet with a wooden spoon, about 2 minutes. Add bacon and stir to combine.

Transfer mixture to a 6-quart slow cooker and cook on high, uncovered, until liquid is syrupy, 3 1/2 to 4 hours. Transfer to a food processor; pulse until coarsely chopped or until desired consistency.

Let cool, then refrigerate in airtight containers, up to 4 weeks.

Teenie Notes

• When cooking the bacon, work it in 2-3 batches and only brown the bacon. Don’t cook it to a crisp.
• Used a smoked bacon, avoiding sweeter versions (like maple bacon).
• Used Negra Modelo Dark Ale®, but any dark ale will do (like a Guiness®).
• For the duration of cooking time, cook uncovered.
• About 2 1/2 hours into the cooking time, taste the mixture. If it seems too “garlicky” adjust by pulling one or all of the garlic pieces the rest of the cooking time.
• Consistency is preference so take note when working it in the food processor.

source Cristina from TeenieCakes.com

Cristina A-Moore | TeenieCakes.com

November 12, 2013