- 1 (24 ounce) package Smithfield® Applewood Smoked Bacon
- 1 tablespoon butter
- 1 large onion, chopped
- 1/2 cup sugar
- 2 tablespoons dark corn syrup
- 4 garlic cloves, minced
- 2 teaspoons smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon ground ginger
- 1/2 teaspoon sweet curry powder
- 1/2 teaspoon ground cinnamon
- 1 dash ground cloves
- 1 teaspoon prepared yellow mustard
- 2/3 cup strong brewed coffee
- 1/3 cup raw apple cider vinegar
- 1 (1.5 fluid ounce) jigger bourbon whiskey
- 3 tablespoons maple syrup
- 2 tablespoons Louisiana Hot Sauce
- Salt and pepper to taste
- Render bacon in a large, heavy skillet on medium-high heat for 10 minutes.
- Remove meat with a slotted spoon and transfer to a paper towel-lined plate.
- Drain all but 2 Tablespoons of the bacon grease.
- Add butter to skillet. Melt while scraping up brown bits from bottom of pan. Add onion and sugar.
- Stir and cook over medium-low heat for 15 minutes.
- Add garlic, dark corn syrup and all spices.
- Cook for 5 more minutes, watching carefully and stirring so the mixture doesn't burn.
- Add coffee, vinegar, bourbon, maple syrup, hot sauce and salt and pepper. Stir until evenly combined.
- Add bacon back to skillet. Cook on low heat, uncovered for one hour, stirring occasionally.
- Remove from heat. Cool for 20 minutes.
- Pour into a food processor and pulse until consistently chunky. Cool and skim off the fat.
- Spoon into a one pint canning jar and cover tightly. Store in refrigerator until ready to use.
- You may need to set out the bacon jam at room temperature for 15 minutes to make it easy to spread.