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 flavor at home! In our restaurants, we top many of our burgers, paninis and sandwiches with this welcomed boost of sweet and salty flavor. 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 firstname.lastname@example.org for a chance to get featured on our channels!