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RECIPE: Smoked peach bourbon bacon jam

Big Guy's BBQ Roadhouse, located just north of Hudson, is serving up its famous candied bacon.

HUDSON, Wis — Right on the other side of the St. Croix River, there's a roadhouse that's making a name as a truly family-friendly spot for barbecue, sports and fun.  

Big Guy's BBQ Roadhouse, located just north of Hudson, is serving up for its famous candied bacon.

Owner Jethro Lund joined KARE 11 Saturday to show us how to make a special condiment.

RECIPE: Smoked peach bourbon bacon jam

Ingredients:

12 pieces candied bacon

1 cup chopped onion

8 oz butter

1 tbsp fresh garlic

2 cups bourbon

8 fresh peaches peeled and pitted

1/2 cup brown sugar

1/4 cup maple syrup

4 tbsp apple cider vinegar

1 tbsp sea salt

2 tbsp fresh thyme

Directions:

In a heavy stock pot over medium heat, add the candied bacon and cook until crispy. Add the onions and cook until golden brown (about 10 minutes).

Peel peaches and rub with 1 tbsp brown sugar. Smoke peaches for 15 minutes until golden brown. Remove peaches from the smoker. When peaches are cooled, cut the peaches into small cubes and add to the stock pot with the candied bacon and onions.

Add the remaining ingredients and bring to a boil. Reduce heat to low and simmer, uncovered, for 30-35 minutes, stirring occasionally until sauce is a rich brown and you reach the desired consistency. Discard the thyme.

Store in an airtight container in the refrigerator. The jam is best served at room temperature.

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