1 ½ pounds of our Sliced Smoked Bacon
1 cup sweet onion (finely chopped)
4 garlic cloves (finely chopped)
1 teaspoon chili powder
½ teaspoon smoked paprika
½ cup bourbon
½ cup maple syrup
¼ cup balsamic vinegar
½ cup brown sugar


  1. Cook the bacon until it is crispy. Transfer to paper towels to drain excess fat off.
  2. Pulse your onions and garlic in the food processor (or cut them by hand).
  3. Leave about 1 to 2 tablespoons of the fat in one of the pan. Add the garlic and onion to the pan, cook over medium heat until they start to caramelize.
  4. Add the chili powder and smoked paprika. Stir to combine.
  5. Increase heat to high and add the bourbon (carefully) and maple syrup. Bring to a boil, stir and scrape the pan so all the little bacon bits comes loose. Continue boiling for about 2 to 3 minutes.
  6. Add vinegar and brown sugar, continue to boil for about 3 minutes.
  7. Cut the bacon into small pieces (or crumble it for a rustic look).
  8. Toss the bacon into the pan, reduce heat to low and simmer for about 10 minutes, the mixture will thicken and look jam like in the process.
  9. After removing it from the heat, you have two options — you can put the mixture into a food processor and pulse until it breaks down more, or you can leave it chunkier.
  10. Transfer to jars and store in the fridge.

Enjoy on burgers, over sausage, with crackers, on a cheese display — so many options!