Smoked Bacon Jam

If you’ve never made bacon jam, let us be the first to tell you — you’re missing out. This one’s cooked low and slow, in a cast iron skillet right over charcoal, so it picks up that perfect kiss of smoke.

Here’s what you’ll need:

• 1 lb thick-cut bacon (chopped)

• 1 large onion (diced)

• 3 cloves garlic (minced)

• ¼ cup brown sugar

• 2 tbsp maple syrup

• 2 tbsp apple cider vinegar

• ½ tsp black pepper

• 1 tsp Ranch & Rifle’s Gunpowder (for that savory backbone)

How we make it:

1. Fire up your charcoal and set a cast iron skillet over the coals.

2. Cook your bacon until just crispy, then remove and set aside — but keep that liquid gold (bacon grease) in the pan.

3. Add onions and garlic, cooking until caramelized.

4. Stir in brown sugar, maple syrup, vinegar, black pepper, and Gunpowder SPG.

5. Return the bacon to the skillet and let it simmer on low, stirring occasionally, until it thickens into a sticky, jam-like consistency (about 30–40 minutes).

6. Let it cool slightly — it’ll thicken even more as it rests.

Spread it on burgers, breakfast sandwiches, or just grab a spoon. You’ll find excuses to put this on everything.

Tip: Store it in a sealed jar in the fridge — it’ll keep for up to two weeks (if it lasts that long).