Sunday, July 14, 2013

Bacon Butter FAIL

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.
Let cool.
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.

That was the plan.


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.

Next time:

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.


  1. Sugar, sugar, sugar. Oh burned sugar, sugar, sugar. Poor baby.

  2. Trying again. Keeping after the stirring. Timer every 10 minutes.