Bourbon Bacon Jam

Ingredients

• 1 bag Southern Recipe Small Batch Pork Rinds, for dipping

• 1 1/2 lbs. Bacon

• 2 cups Shallots, finely chopped

• 1 cup Vidalia or other sweet onion, finely chopped

• 4 Garlic cloves, finely chopped

• 1 tsp. Chili powder

• 1/2 tsp. Smoked paprika

• 1/2 cup Bourbon

• 1/2 cup Maple syrup

• 1/4 cup Balsamic vinegar

• 1/2 cup Brown sugar

Directions

1. In two frying pans, cook bacon over medium heat until browned and crisp. Transfer to paper towels to drain.

2. Leave 1–2 tablespoons of bacon fat in one pan. Add shallots and onion; cook over medium heat until caramelized.

3. Stir in garlic and cook for 2 minutes, then add chili powder and smoked paprika.

4. Increase heat to high. Carefully add bourbon and maple syrup, scraping the bottom of the pan to loosen any browned bits. Boil for 3 minutes.

5. Add vinegar and brown sugar; boil another 4 minutes.

6. Chop or tear bacon into small pieces and stir into the pan. Reduce heat to low and simmer about 10 minutes, stirring until thick and jam-like.

7. Serve warm with Southern Recipe Small Batch Pork Rinds, or cool and store in jars in the refrigerator.