I was camping with a buddy of mine and he pulled out some bacon butter. Wow. Just wow. So I sought out the recipe and here is my first attempt.
I made a couple of tweaks from the original ingredient list.
Cook in oven at 425 until browned, then set aside to cool, move drippings to heavy sauce pan:
- 1 pound bacon
In the drippings on the stove cook for 10-15 minutes:
- 1 large onion, thinly sliced
- 5 cloves of garlic, minced
Cut the bacon into 1-inch pieces.
Add the bacon back in as well the following:
- 3 tablespoons brown sugar
- 2 tablespoons Tiger Sauce (original called for Sriracha)
- 1 cup pear cider (original called for coffee)
- 1/4 cup apple cider vinegar
- 1/4 cup maple syrup
Bring to boil and reduce to simmer.
Cook 3-4 hours, stirring between episodes of Deep Space 9.
Pulse in a food processor until finely chopped.
Put in a covered container in the fridge over night.
In the morning, use a spoon to remove most of the fats on the top.
Return to pot to low heat add:
- fresh cracked black pepper to taste
- 1/4 teaspoon smoked Spanish paprika
- 1 tablespoon red wine vinegar
Adjust seasonings to taste.
Cook until most of the liquid has evaporated (about 45 minutes).
Let cool and put into jars.
Make two 4 oz jars.
I think I should have used a tall sided sauce pan and not my low wide 12" skillet.
About an hour into the simmering the bacon mix was basically charcoal. I still had a good 3/8" of fat in the bottom of the pan so it wasn't that the pan had gone dry. I was stirring every 20 minutes on the lowest heat.
It did make the kitchen smell fantastic.
Make the bacon in the same pan as I do the cooking.
Use a sauce pan and not a skillet.
Keep a closer eye on the simmering.