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12-04-2011, 03:33 PM
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#41
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Chef Extraordinaire
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
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Hey Dawg, is is maple syrup tasting? Does the syrup add much? I've got moloasses and I've got honey, but no maple syrup. To tell the truth, I'm not a big fan of maple syrup's taste anyway. I know you can't really swap one for the other, but I might as well use a flavor I like, right? What do you think?
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Give us this day our daily bacon.
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12-04-2011, 03:42 PM
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#42
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Chef Extraordinaire
Site Moderator
Join Date: Apr 2011
Posts: 25,042
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I think go for whatever you like! I saw a similar bacon jam recipe that called for honey. I like maple syrup and happened to have just enough. The biggest caveat I saw was to not overcook the bacon. I also swapped out the cider vinegar with balsamic as that's what I had.
One company sells all sorts of different flavors. Another recipe used pepper bacon. I think you could probably fiddle with any of the ingredients. I'm going to freeze 2 of the little jars and keep one in the fridge.
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She who dies with the most toys, wins.
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12-04-2011, 03:54 PM
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#43
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Executive Chef
Join Date: May 2011
Location: va by way of upstate ny
Posts: 4,428
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Quote:
Originally Posted by Dawgluver
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looks fantastic, dawg--similar to, but better than the recipe pic. what does the sriracha do for the jam, add heat--a bite? overall, does the jam wind up more sweet or savory, and is the smoky bacon flavor a really distinct presence?
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12-04-2011, 04:16 PM
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#44
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Chef Extraordinaire
Site Moderator
Join Date: Apr 2011
Posts: 25,042
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Quote:
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Originally Posted by vitauta
looks fantastic, dawg--similar to, but better than the recipe pic. what does the sriracha do for the jam, add heat--a bite? overall, does the jam wind up more sweet or savory, and is the smoky bacon flavor a really distinct presence?
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Thanks Vit! Sriracha adds some of that back of the throat heat, but not at all hot. It's both sweet and savory, with a bit of tartness. I just used standard Kirkland bacon from Costco. I would imagine the flavor would vary depending on the type of bacon used. Your standard blueberry jam it ain't!
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She who dies with the most toys, wins.
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12-04-2011, 05:28 PM
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#45
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Executive Chef
Join Date: May 2011
Location: va by way of upstate ny
Posts: 4,428
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not for your ears, dawg, but i can just imagine putting together a breakfast of scrapple topped with bacon jam, eggs, over easy and garlic bread, topped with more bacon jam. subLIME! (a breakfast for when you don't have to go anywhere after) :)
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12-04-2011, 05:38 PM
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#46
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Chef Extraordinaire
Site Moderator
Join Date: Apr 2011
Posts: 25,042
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Quote:
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Originally Posted by vitauta
not for your ears, dawg, but i can just imagine putting together a breakfast of scrapple topped with bacon jam, eggs, over easy and garlic bread, topped with more bacon jam. subLIME! (a breakfast for when you don't have to go anywhere after) :)
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 Just make sure whoever you're gonna be around has the same breakfast!
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She who dies with the most toys, wins.
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12-04-2011, 08:13 PM
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#47
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Cupcake
Join Date: Dec 2009
Location: Mid-Atlantic, USA
Posts: 3,138
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It looks and sounds fantastic. I definitely want to try it!
When you said not to overcook the bacon, what do you mean? Cook to the chewy state or what?
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~Kathleen
A little bit Ginger. A little bit Mary Ann.
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12-04-2011, 08:21 PM
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#48
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Chef Extraordinaire
Site Moderator
Join Date: Apr 2011
Posts: 25,042
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Quote:
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Originally Posted by Kathleen
It looks and sounds fantastic. I definitely want to try it!
When you said not to overcook the bacon, what do you mean? Cook to the chewy state or what?
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Not crispy. The recipe says to just cook till the edges brown slightly. Kathleen, I would not eat it this way plain! It was still somewhat flabby. The recipe also never mentioned draining or pouring a bunch of fat into my bacon fat can, but I did anyway.
__________________
She who dies with the most toys, wins.
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12-05-2011, 08:02 AM
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#49
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Chef Extraordinaire
Join Date: Aug 2004
Location: My mountain
Posts: 21,539
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hey, i love flabby bacon!
btw, the term i was looking for was rillette. i was thinking that this was like a pork rillette.
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The past is gone it's all been said.
So here's to what the future brings,
I know tomorrow you'll find better things
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12-05-2011, 11:26 AM
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#50
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Chef Extraordinaire
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 13,466
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Because we have so much maple syrup (being that we make our own), I always add maple syrup to bacon...it adds a nice top note.
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12-20-2011, 09:21 PM
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#51
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Executive Chef
Join Date: May 2011
Location: va by way of upstate ny
Posts: 4,428
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lately, there's been lots of talk about maple bacon cupcakes. wondering if dawg's bacon jam might be the key ingredient for a new really revolutionary type of cupcake, man cave style....
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12-20-2011, 09:48 PM
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#52
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Head Chef
Join Date: Aug 2010
Posts: 1,737
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Wow, bacon, maple syrup and coffee...it's breakfast in a jar!
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12-20-2011, 09:50 PM
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#53
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Chef Extraordinaire
Site Moderator
Join Date: Apr 2011
Posts: 25,042
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The bacon jam is outstanding on eggs. With extra bacon strips on the side. Bet it would make some interesting cupcakes!
__________________
She who dies with the most toys, wins.
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12-20-2011, 10:15 PM
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#54
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Chef Extraordinaire
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,365
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Quote:
Originally Posted by Dawgluver
In some sick and twisted way, it is really quite good! It makes a surprisingly teeny amount after it cooks down. It's supposed to sleep in the fridge overnight, have the fat scraped off, then additional ingredients added and recooked. I have to smack DH's hand to keep him out of it.
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A wooden spoon will leave enough pain to keep him out of it. 
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
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12-20-2011, 10:21 PM
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#55
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Chef Extraordinaire
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,365
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Quote:
Originally Posted by pacanis
Or as I would call it, redneck caviar |
I live in the big city, but would be pround to be called a Redneck. 
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
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12-21-2011, 01:19 PM
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#56
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Head Chef
Join Date: Aug 2011
Location: Mississippi
Posts: 1,022
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As much as I love bacon.....I don't think this sounds very appetizing.
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12-21-2011, 03:20 PM
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#57
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Chef Extraordinaire
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,365
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Quote:
Originally Posted by jusnikki
As much as I love bacon.....I don't think this sounds very appetizing.
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Bacon jam just may replace all other condiments except butter and garlic. Forward march! All ye bacon jam lovers.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
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12-21-2011, 03:59 PM
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#58
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Chef Extraordinaire
Site Moderator
Join Date: Apr 2011
Posts: 25,042
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Quote:
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Originally Posted by Addie
Bacon jam just may replace all other condiments except butter and garlic. Forward march! All ye bacon jam lovers. |
You got that right, Addie!
__________________
She who dies with the most toys, wins.
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12-21-2011, 04:36 PM
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#59
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Wine Guy
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 6,345
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Quote:
Originally Posted by jusnikki
As much as I love bacon.....I don't think this sounds very appetizing.
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I'm with you. I'll go one step further and say it sounds downright gross. But reading some of the other posts, we're obviously in the minority. 
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12-21-2011, 04:40 PM
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#60
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Master Chef
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 6,651
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How about a Maple Bacon Ice Cream Sundae?
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Atten: BACON lovers!!
Kayelle
:chef: [B]TAAAAAAA DAAAAAAAAAAA......... announcing BACON JAM !!
How's come WE didn't think of it??
This would make great Christmas gifts, but I wonder who could give it away??
Imagine having this delectable sweet salty spread for your morning toast!!!!!!
Sigh.........
check it out:
[/B][URL="https://www.yumsugar.com/Bacon-Jam-Recipe-6599476"]Bacon Jam Recipe[/URL]
3 stars
1 reviews
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