Skillet Bacon Spread (Bacon Jam): Buy It Or Make It!
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CAPSULE REPORT: THE NIBBLE’s Chef Eric, whose favorite food group is all things pork, has been making bacon jam for us for the past two years. He invented it as a new way to enjoy bacon.
It’s easily addictive, and we clamored for it at every meal. But chefs like to do new and different things, so we jammed on bacon infrequently.
Then we discovered that someone else had the same idea. Chef Josh Henderson, proprietor of Skillet Street Food, went into commercial production with his bacon spread, so that everybody has the opportunity to dig in.
Skillet Street Food’s condiment was originally called bacon jam. But too many people thought it was sweet, like fruit jam, so it’s now called bacon spread.
Like our own chef’s recipe, Skillet Street Food uses Niman Ranch uncured bacon, with no added nitrites or nitrates. The bacon is rendered down in a skillet along with onions, balsamic vinegar and seasonings. The result: a savory condiment that’s smoky and tangy with a sweet note from the balsamic vinegar.
While Chef Eric’s chunky-style recipe ends there, the folks at Skillet Street Food simmer the mix for six hours so that it’s easily spreadable in a thin layer.
What can you do with spreadable bacon? Let your imagination run wild—but also make sure to check out the ideas on the next page.
And put Skillet Bacon Spread on your list of stocking stuffers and other small gifts. While it’s hot and sunny today, you-know-what is coming soon.
If you get to Seattle, look for Skillet Street Food’s roving food truck or visit their diner in the Capital Hill neighborhood. Get the details at SkilletStreetFood.com.
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And yes, we’ve included Chef Eric’s recipe if you want to make your own!