Justin Dixon’s Meatloaf Melt Bacon Jam Recipe

Ingredients:

Equal parts*:

Bacon (obviously)**

Granulated white sugar***

Sherry vinegar

Instructions:

Chop up the bacon and put it in a pan. Put it on something low, let it mellow out.

All the liquid will release out of the bacon. Once all the water content has evaporated, the bacon will start to fry in the bacon fat. Once you've gotten to that point, the bacon fat will become foamy, now it’s ready.

Strain off the bacon fat and set it aside. Not for this recipe, but for real don’t waste it.

Put the bacon back in the pan and add the equal parts white sugar and equal parts sherry vinegar.

Reduce it down and cook it until a candy thermometer says it's 222 degrees Fahrenheit, then remove from heat and let cool.

Put it on anything. Biscuit. Pimento cheese. Vegetables. It’s even good enough to put on a cracker.

Store at room temperature. The vinegar and sugar will preserve things. If you really want to put it in the fridge, just be ready for things to get wonky.

Chef’s Notes:

* If you use five pounds of bacon, use five pounds of sugar and five pounds sherry vinegar

** Any brand of bacon works, but Benton’s and Nueske’s take it to another level. The saltier the better.

*** Raw sugar if you’re getting fancy

This episode of Just Sat with Maximilian Hines was produced by Kevin Rinker and Maximilian Hines. Additional production and editing by Scotty Crowe.

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