Smoked Bacon Jam!

I like to use a 3 to 1 ratio when making bacon jam. Three lbs of chopped bacon to 1 lb of chopped sweet vidalia onion (about 2 medium).

Start with the bacon - smoke chopped thin sliced bacon at 225F with super smoke on @traegergrills timberline till the fat has completely rendered out. Stir every 20 minutes for 3 hours. Add in the onions, 3 tbsp of minced garlic, stir & smoke for an additional 3 hours. Continue to smoke till the onions and garlic are completely breaking down and the bacon is softened.

Add: 1/4 cup maple Syrup, 1/2 cup dark brown sugar, 1/4 cup balsamic vinegar, 3 tbsp instant espresso powder, 3 tbsp honey Dijon mustard, 2 tsp Traeger coffee rub, 1 tsp freshly ground black pepper. Turn your grill up to 275/300F.

Stir every 20 minutes and continue to grill until the mixture is slightly thickening approx 2 hours.

Remove from grill and set aside for 1hr to cool at room temperature.

Working with a food processor pulse batches of the bacon mixture until a jam like texture is achieved. Refrigerate for up to over one week or freeze for later use.