11/20/12, 11:36 AM
Join Date: Oct 2010
This isn't sausage, but here's a recipe for bacon jam I originally posted on BWH. It's fantastic on fresh bread or toast, and because it's pressure canned it's shelf stable till opened. Excellent way to store a high protein/high fat/high calorie prep for cold winter days.
I've been monitoring some recent posts on bacon canning and attempted it myself. I used the folded paper method with so so results, but recently stumbled upon a great bacon preservation alternative, Bacon Jam! Here's the recipe I tried and it was so fantastic I was licking the remaining jam off the sharp tines of the food processor.
2 lbs sliced bacon
1 medium onion
4 cloves of garlic
1/2 cup brown sugar
1/2 cup vinegar
1/4 cup maple syrup
1/2 cup strong black coffee (I used an eppresso shot)
1 teaspoon black pepper.
Cut the bacon into 1" strips and fry in batches till brown and very crisp. Pour off rendered oil and save for another use. Place browned bacon in a bowl.
Use a little of the retained fat to fry the onion and garlic. Once browned, add the sugar, vinegar, syrup, coffee and pepper. Mix, bring to a boil, then return the browned bacon to the boiling mix. Cover and turn down to a very low simmer for 2 hours. Some, but not all of the liquid should have boiled away in that time. Turn off the stove and allow the mix to cool.
Purree the bacon mix in a food processor for 30-60 seconds, till you get a fine even blend the thickness of thin peanut butter. Add a bit of water if it's too thick to spoon. You want it thick enough to be a spread but not so wet it's runny.
I processed the jam in three 1/2 pint jars for 60 minutes at 15psi. Process for 75 minutes if your canner only goes to 10psi. Leave lots of headspace because of the amount of oil in the jars. The jam is now shelf-stable and needs no refrigeration. Refrigerate after opening.