1 lb sliced bacon
5 cloves of garlic, minced
1 small yellow onion, chopped
1 tsp Smoked Bacon Salt
1-1/4 Cups amber ale or stout, divided
1/4 Cup Sherry Vinegar
1/2 Cup Dark Chocolate Balsamic Vinegar *
2/3 Cup brown sugar
In a large heavy-bottom pot, cook bacon. Transfer bacon to a plate lined with a paper towel to drain; reserve 1-2 Tbsp of the rendered fat from the pan. When cooled, roughly chop bacon.
Wipe pot out with a paper towel to remove any browned bits. Return pan to medium heat on the stove, and add reserved bacon fat. Add onion and salt – the salt will help to remove moisture from the onion. Cook onion until translucent and soft. Add minced garlic to the onion and cook until fragrant but not browned, lowering heat if needed.
Add sherry vinegar to deglaze the pot, scraping up any browned bits from the bottom of the pan. Add balsamic vinegar and 1 Cup of the beer. Stir in the brown sugar and chopped bacon. Reduce heat and simmer, partially covered with the lid, stirring occasionally until mixture has reduced and has become thick, about 40-45 minutes.
Using an immersion blender or food processor, blend mixture until most of the bacon has been chopped into very small pieces, adding remaining beer, a little at a time, to thin the mixture as necessary.
Allow to cool and serve at room temperature. Keep leftovers refrigerated in a covered container and use within 1 week.
* Traditional Balsamic Vinegar works great here, but you can add a touch of additional sweetness by using our Vermont Maple Balsamic, or some fruitiness with Red Apple Balsamic, or a chocolate note with our Dark Chocolate Balsamic.