Cook and stir bacon in a large saucepan over medium-high heat until bacon is lightly browned; drain grease, retaining 1/4 of the drippings.
Stir onions into bacon and drippings; cook and stir until soft and somewhat translucent. Stir in brown sugar; cook until onions are sticky and browned, about 5 more minutes. Mix in garlic, cayenne pepper, red pepper flakes.
Mix in bourbon whiskey, coffee, red wine vinegar, and maple syrup.
Bring to a boil, reduce heat to low, and cook until the bacon jam is thickened not runny, stir occasionally to prevent burning, about 20 minutes. Mix in Sriracha sauce and cook 5 more minutes.
Remove from heat, let cool, put in a food processor and pulse until slightly chunky, spreadable consistency. Store covered in the refrigerator for up to one week.
In no event shall Festival Foods, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.
Cook and stir bacon in a large saucepan over medium-high heat until bacon is lightly browned; drain grease, retaining 1/4 of the drippings.
Stir onions into bacon and drippings; cook and stir until soft and somewhat translucent. Stir in brown sugar; cook until onions are sticky and browned, about 5 more minutes. Mix in garlic, cayenne pepper, red pepper flakes.
Mix in bourbon whiskey, coffee, red wine vinegar, and maple syrup.
Bring to a boil, reduce heat to low, and cook until the bacon jam is thickened not runny, stir occasionally to prevent burning, about 20 minutes. Mix in Sriracha sauce and cook 5 more minutes.
Remove from heat, let cool, put in a food processor and pulse until slightly chunky, spreadable consistency. Store covered in the refrigerator for up to one week.
Please enter a phone number you would like to text this recipe to.
Please enter a valid phone number.
There was an error sending your shopping list! Please try again.
order online
weekly specials
What's Trending
Be In The Know!
Sign up for our email list and receive weekly deals, special offers,
event information and much more!
Please enter a valid email address.