I did this a few weeks ago. It is awesome on everything! I just smeared it on warm garlic texas toast with a motz cheese sprinkle over it last night...OMG
1 1/2 pounds sliced bacon, cut crosswise into 1-inch pieces(after it is smoked)
I smoked it with our 100% Hickory for 3-4 hours at 250 then cranked it up
for 30 minutes to 450.
2 medium yellow onions, cut into smallish dice
3 garlic cloves, smashed and peeled
3/4 cup strongly brewed coffee
1/2 cup cider vinegar is what it called for but, I used my homemade oak cask red wine vinegar!
1/2 cup packed dark brown sugar, or less to taste
1/4 cup maple syrup
1. As I mentioned I smoked the bacon
2. Put a few teaspoons of bacon fat in a skillet and add the onions and garlic and cook until the onions are translucent, about 6 minutes. Add the coffee, vinegar, brown sugar, and maple syrup and bring to a boil. Cook, stirring and scraping up any browned bits from the skillet, for 2 minutes. Add the bacon and stir to combine.
3. If making this on a stove top, reduce the heat to a bare simmer and cook uncovered, stirring occasionally, until the liquid almost completely evaporates and turns syrupy, 1 to 1 1/2 hours.
If making this in a slow-cooker, transfer the mixture to a 6-quart slow-cooker and cook on high, uncovered, until the liquid almost completely evaporates and turns syrupy, 3 1/2 to 4 hours.
4. Let the bacon concoction cool slightly before transferring it to a food processor and pulsing until coarsely chopped. Or you can do what I did and use my stick blender!! They say it will refrigerate for up to 4 weeks. Transfer to a pan and rewarm gently over low heat prior to indulging or just put on something warm after you let a small amount get to room temp or I put it on a peanut butter sandwich cold!!!!
