She took it literally.
Precautionary measures…I was so nervous!!!
Couldn’t even get it open correctly…
…sliced the entire pound still in its package, so as not to contaminate the cutting boards.
FYI, if you’re totally clueless like me – you just shove the whole thing in a dry skillet…
…no oil/butter/nonstick surface needed – let it fry in its own fat.
About 10 minutes on medium high, you get crispy bacon! Drain it on a plate lined with paper towels…
…and save that leftover grease – now sitting in my fridge, wondering what it’s doing surrounded by miso paste and Ume Plum Vinegar.
Chop up 2 red onions…
…and sautee for about 5-7 minutes with garlic in the residual bacon drippings.
When those are translucent, add 1/2 cup cider vinegar, 3/4 cups coffee, 1/2 cup brown sugar (I dissolved it in the brew)…
…and about 1/4 cup honey.
Bring the whole thing to a boil, using a spoon to scrape up all the browned up bits…
…then add the bacon, remove from heat…
…and transfer to a crock pot.
Let it cook on high – uncovered – for 3.5 – 4 hours. I had breakfast and ran errands…
…when I returned, the house smelled heavenly. (Well, Abe probably wouldn’t think so.)
Puree in a blender till smooth…
…I put aside a few jars as gifts for my fellow meat-eaters…
…and enjoyed a taste test with my homemade pita chips.
- 1 pound of bacon
- 2 red onions
- Heaping tablespoon chopped garlic
- 1/2 cup cider vinegar
- 3/4 cup brewed coffee
- 1/2 cup brown sugar
- 1/4 cup honey
- Slice the bacon and place in a skillet. Fry for 10-15 minutes until brown and crispy over medium high heat. Place the meat on a plate lined with paper towels. Drain the fat.
- Chop up two red onions and sautee for about 5-7 minutes with garlic in the residual bacon drippings.
- When those are translucent, add 1/2 cup cider vinegar, 3/4 cups coffee, 1/2 cup brown sugar (I dissolved it in the brew) and about 1/4 cup honey.
- Bring the whole thing to a boil, using a spoon to scrape up all the browned up bits, then add the bacon, remove from heat, and transfer to a crock pot.
- Let it cook on high - uncovered - for 3.5 - 4 hours. Puree in a blender till smooth. Let cool before canning.
I apologize to my vegan readers…this stuff is incredible.