July 24, 2025 • 8 mins
Sam explains the method and recipe for his bacon onion jam. #food #family #fooddude
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Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Welcome to the Murphy Salmon Jody after the Show podcast.
We're gonna have a little food dude fun today.
Speaker 2 (00:04):
Yeah, I know, you guys have never known me to complaint. Really,
it's not my DNA. Excuse me. Maybe this really isn't
a complaint. Maybe it's just a rebringing to your attention.
But I looked in the fridge here at work, and
the bacon onion Jam I brought you earlier this week
and told you to take home. It's still sitting there.
Speaker 3 (00:25):
It's in the door.
Speaker 4 (00:26):
Yeah, it's not in the main part of the refrigerator.
And I didn't put it there, you know, just not remembering.
But there's two of us.
Speaker 1 (00:34):
I'm not remembering well, I mean, I'm definitely not remembered. See,
by the time realized the number of things that happened
between the time we leave this room and the time
I actually leave this building, You're going to be very
lucky that I remember anything that's not somehow in writing
or in my calendar.
Speaker 3 (00:49):
I've remembered it.
Speaker 1 (00:50):
In fact, maybe that's what I should do. Wait, let
me type that now, Bacon Jam.
Speaker 4 (00:53):
I've remembered it when home when putting dinner together, you know,
because I'm the one that puts dinner together at the
It's like, man, oh, Sam brought us bacon onion jam taste,
which Murphy likes a lot.
Speaker 1 (01:07):
Love it, so I'm typing it now, so it's giving
me an emoji of a strip of bacon. I'm glad
is that bacon jam with two ms?
Speaker 2 (01:18):
Yeah, it actually tastes that good.
Speaker 4 (01:19):
Did you make when you make it? Is it a
big batch? Because it's a small jar, which is all
you need.
Speaker 2 (01:25):
It really surprised me because I always thought when I
make it, it would be a big batch. But every
time I do and I finish, it's like, oh, this
isn't as big as I thought it would be because
the jar I gave you was a short jar, and
I have about that much or a little more left.
But I kept for myself.
Speaker 1 (01:39):
Well, and you don't really need that much. It's really
good and flavorful, right exactly. I mean that's but that's
why I kind of, you know, bum out when I realize, oh, yeah,
you're right, we did forget that, and it's got a
shelf life, so I want to make sure we use it.
Speaker 2 (01:52):
You know, maybe by the weekend. Probably needs to be gone.
Speaker 1 (01:54):
Hey, look, on the bright side of things, we did
use your pizza dough, so it's not like.
Speaker 4 (01:59):
So what you My thought is to put it on
burgers and do burgers one night this week?
Speaker 2 (02:05):
What do you put it on some burgers? I also
have put it on breakfast sandwiches that I.
Speaker 3 (02:10):
Make, Oh not bacon.
Speaker 2 (02:13):
My Saturday mornings are usually like a bagel or toast
and I make whatever it's either bacon or a sausage
and eggs. If there's cheese or some pimento cheese, I
use that, wow or some pepper jelly. I've had that.
And then since I made the bacon jam, I use that.
Give me some bacon jam, egg cheese, yeah, some sausage.
Speaker 4 (02:34):
I had never heard of bacon onion jam until you
And then it's funny when you hear of something then
you see it everywhere.
Speaker 3 (02:40):
That kind of a thing.
Speaker 4 (02:41):
There's a burger place that we went to with the
family not too long ago, and there's a bacon jam
burger that it just has it on it.
Speaker 1 (02:48):
Is that where you got the idea for it was
by eating out.
Speaker 2 (02:51):
Or there was a food there's a burger restaurant here
that used to have it. Started as a food truck
and one of the signature burgers had bacon onion jamam
or bacon jam. I don't know what they call it. Okay,
it's like I ate it and I was like, this
is good? How do you make this? And it's not
that complicated. It takes a while because you have to
well yeah, let's hear that onions in the shallots. You
(03:12):
have to you know them, cooking them down until they
are nice and brown.
Speaker 3 (03:17):
And you put actual bacon in or is it?
Speaker 2 (03:19):
Oh yeah, you Murphy, you'll like this a whole pack yeah,
oh really sixteen ounce pack, not the twelve ounce pack.
Speaker 3 (03:26):
And it comes down to two small jars.
Speaker 2 (03:28):
Wow, it's a pack of bacon, and you get a
whole bunch of grease. You saved like two of Oh
here's a little trick too. I learned this one. Instead
of you know, cooking your bacon and then crumbling it,
I cut the bacon in advance, so when you cook
it it's already crumbled.
Speaker 3 (03:41):
It's ready.
Speaker 2 (03:42):
Yeah. So and you save like two tablespoons of the
bacon grease. Yeah, and then you do the onions and
the shallots together in that In that probably about twenty
minutes at a lower temperature until they just really soften
and they turn you know, yeah, like grilled onions.
Speaker 3 (03:56):
Yeah, my goodness, so good goodness.
Speaker 2 (03:58):
And then you you dump in brown sugar, some garlics,
some chili paste, and maple syrup. I know, not your
favorite child.
Speaker 3 (04:05):
Oh that's why.
Speaker 1 (04:07):
Well, that's why it was.
Speaker 4 (04:08):
That's why it's not my jam, it's yours. It's the maple.
It's good, it's good, but there's something about it that's not.
Speaker 3 (04:17):
Maybe one reason I'm forgetting.
Speaker 1 (04:18):
It if she's got a maple sensitivity. But you know what,
you could you could probably do a version without that.
It's I mean, it's it sounds like once you start
experimenting with a bacon jam, you can kind of adjust this,
you know, however you want it to be if you
don't really want the sweetness and you really want more
that savory, the bacon and the.
Speaker 4 (04:35):
Actually the maple is also though, what holds it and
binds it probably to Yeah, and then something you need
to do, honey or something apple.
Speaker 2 (04:41):
Side or vinegar in it too. But I was thinking, honey, yeah,
if you wanted to do it without the maple, right,
just because it's only a quarter cup. Yeah, it's not
a lot.
Speaker 4 (04:48):
Sometimes in recipes though, it's not just about the taste.
It's about is it what's binding it? And it sounds
to me like because I remember thinking what's making it
jam like?
Speaker 1 (04:58):
And it sounds like I just thought it was the
grease holding it together.
Speaker 2 (05:01):
The brown sugar too. Yeah, that all holds it together anyway.
Speaker 1 (05:05):
And with a brown sugar you don't really necessarily need
any additional maple, right, I mean it's you've got that
brown sugar kind of overtoned to it.
Speaker 2 (05:11):
It doesn't a reason though, so I'm.
Speaker 3 (05:13):
Saying it's probably some binding. It has to be.
Speaker 2 (05:16):
I'll throw an egg in that's hat anyway. Yeah, and
then after you get the onions where you want them,
you just dump everything back back into it, warm it up,
and then you're good.
Speaker 1 (05:25):
It's hard to believe that that's a whole pack of bacon, though.
It really cooks down the jars. There's no way you
with onion too. Yeah, and it only makes those two
small jars.
Speaker 3 (05:35):
Yeah, that's why it's so concentrated.
Speaker 1 (05:37):
Where'd the bacon go.
Speaker 4 (05:40):
It's so funny about you actually using bacon grease in it.
You know, it's an older it's an older way of cooking.
It's a the way my grandmother's cooked. And that red
sauce Murphy that is a favorite of yours that I
was taught to make. I don't make it the way
I was taught to make it. I make it more
(06:00):
lean way. It's kind of we cooked down these tomatoes
all day long and then you add meat and you
cook it for hours and hours and hours. The way
I was taught to make it was to start with
bacon grease, and I don't do that for us because
I don't know. Whenever you and I got married and
you realize how much bacon grease I was cooking with,
you were like bacon grease in that, and I was.
Speaker 2 (06:21):
Like, oh, you're right in the kitchen right.
Speaker 1 (06:23):
It was my grandmother, you know, that was a depression
eray thing. I mean, you cooked with what you had,
and so a lot of things that she had were
you know, the you know, bacon grease based. The thing
is it's so high and saturated fat. You can't eat
that every day. Well, you can't eat every day, You're
just not gonna want the outcome that you wind up
getting in a few years. So it's to me, it's
like anything else. It's all things in moderation. It's in balance.
(06:45):
When you went up, great, But no, I don't want
a cup of grease sitting anywhere in our kitchen. Is
a regular accouterm for cooking.
Speaker 2 (06:51):
Oh that was going to.
Speaker 3 (06:52):
Lead to my next question is why this is why
he's so fun?
Speaker 2 (06:56):
No, No, I just have I bought this thing off Amazon.
It's a bacon grease, and yeah, I have one to
so you know, whenever the crumbs and stuff get caught
in there. I grew up with that, and every time
I pour the grease into it, I think I wonder
if Jodie's keeping grease.
Speaker 4 (07:11):
I used to keep grease and then he gave me
grief about the grease. So yeah, not so much anymore.
Speaker 1 (07:17):
It's just one of those I mean to me, if
you if you need the bacon grease for something, then
you just need bacon, and you're right use the fresh grease.
But there's no to me. I mean again, it's just
my opinion. I know it's used and it's cooked everywhere
and there's nothing wrong with it. But if you have
something sitting there on your counter, you're going to use
it all the time, and there is literally no scientific
(07:39):
study that will tell you that that's a healthy move
long term, that saturated fat is really bad for your
body if you use it in everything.
Speaker 2 (07:47):
You know, all the time, I save it, but I
don't use it unless it's a recipe.
Speaker 1 (07:50):
That calls it calls for it. Yeah, So like my
grandmother's what she called German hash Brown's German potatoes, right exactly.
You know that would start and there's a flavor with
that one. You mean, you put bacon in it anyway, it's.
Speaker 3 (08:04):
Flavor with anything, anything.
Speaker 1 (08:06):
And the thing is, I mean, it's not like it's
some big dollup of bacon grease that goes in and
whatever you cook down. It's just you're you're kind of
like what you're doing with the onions. I guess. Really
it's kind of like the way that you're starting out
making the bacon jam. It's just you're adding potatoes into
the mix and then cooking all of that down, you know, together,
same thing. And you know, I mean she would she
(08:26):
would keep her grease, but my grandmother cooked with so
much bacon she didn't really have to keep it because
it was always going to be always fresh grease, right exactly.
Speaker 2 (08:34):
Yeah, Yeah, whenever I do hash Browns. What the recipes,
I always call for oil or and it's like, make
bacon grease. You gotta use bacon grea flavor flavor, right,
it's a flavoring.
Speaker 3 (08:44):
Thing, right, So bacon onion Jam.
Speaker 4 (08:46):
We are taking it home today, we promise, Sam and
thank you.
Speaker 1 (08:50):
Missed any part of the show.
Speaker 3 (08:52):
Get it all on the Murphy Salmon Jody Podcast.
Welcome to the Murphy Salmon Jody after the Show podcast.
We're gonna have a little food dude fun today.
Speaker 2 (00:04):
Yeah, I know, you guys have never known me to complaint. Really,
it's not my DNA. Excuse me. Maybe this really isn't
a complaint. Maybe it's just a rebringing to your attention.
But I looked in the fridge here at work, and
the bacon onion Jam I brought you earlier this week
and told you to take home. It's still sitting there.
Speaker 3 (00:25):
It's in the door.
Speaker 4 (00:26):
Yeah, it's not in the main part of the refrigerator.
And I didn't put it there, you know, just not remembering.
But there's two of us.
Speaker 1 (00:34):
I'm not remembering well, I mean, I'm definitely not remembered. See,
by the time realized the number of things that happened
between the time we leave this room and the time
I actually leave this building, You're going to be very
lucky that I remember anything that's not somehow in writing
or in my calendar.
Speaker 3 (00:49):
I've remembered it.
Speaker 1 (00:50):
In fact, maybe that's what I should do. Wait, let
me type that now, Bacon Jam.
Speaker 4 (00:53):
I've remembered it when home when putting dinner together, you know,
because I'm the one that puts dinner together at the
It's like, man, oh, Sam brought us bacon onion jam taste,
which Murphy likes a lot.
Speaker 1 (01:07):
Love it, so I'm typing it now, so it's giving
me an emoji of a strip of bacon. I'm glad
is that bacon jam with two ms?
Speaker 2 (01:18):
Yeah, it actually tastes that good.
Speaker 4 (01:19):
Did you make when you make it? Is it a
big batch? Because it's a small jar, which is all
you need.
Speaker 2 (01:25):
It really surprised me because I always thought when I
make it, it would be a big batch. But every
time I do and I finish, it's like, oh, this
isn't as big as I thought it would be because
the jar I gave you was a short jar, and
I have about that much or a little more left.
But I kept for myself.
Speaker 1 (01:39):
Well, and you don't really need that much. It's really
good and flavorful, right exactly. I mean that's but that's
why I kind of, you know, bum out when I realize, oh, yeah,
you're right, we did forget that, and it's got a
shelf life, so I want to make sure we use it.
Speaker 2 (01:52):
You know, maybe by the weekend. Probably needs to be gone.
Speaker 1 (01:54):
Hey, look, on the bright side of things, we did
use your pizza dough, so it's not like.
Speaker 4 (01:59):
So what you My thought is to put it on
burgers and do burgers one night this week?
Speaker 2 (02:05):
What do you put it on some burgers? I also
have put it on breakfast sandwiches that I.
Speaker 3 (02:10):
Make, Oh not bacon.
Speaker 2 (02:13):
My Saturday mornings are usually like a bagel or toast
and I make whatever it's either bacon or a sausage
and eggs. If there's cheese or some pimento cheese, I
use that, wow or some pepper jelly. I've had that.
And then since I made the bacon jam, I use that.
Give me some bacon jam, egg cheese, yeah, some sausage.
Speaker 4 (02:34):
I had never heard of bacon onion jam until you
And then it's funny when you hear of something then
you see it everywhere.
Speaker 3 (02:40):
That kind of a thing.
Speaker 4 (02:41):
There's a burger place that we went to with the
family not too long ago, and there's a bacon jam
burger that it just has it on it.
Speaker 1 (02:48):
Is that where you got the idea for it was
by eating out.
Speaker 2 (02:51):
Or there was a food there's a burger restaurant here
that used to have it. Started as a food truck
and one of the signature burgers had bacon onion jamam
or bacon jam. I don't know what they call it. Okay,
it's like I ate it and I was like, this
is good? How do you make this? And it's not
that complicated. It takes a while because you have to
well yeah, let's hear that onions in the shallots. You
(03:12):
have to you know them, cooking them down until they
are nice and brown.
Speaker 3 (03:17):
And you put actual bacon in or is it?
Speaker 2 (03:19):
Oh yeah, you Murphy, you'll like this a whole pack yeah,
oh really sixteen ounce pack, not the twelve ounce pack.
Speaker 3 (03:26):
And it comes down to two small jars.
Speaker 2 (03:28):
Wow, it's a pack of bacon, and you get a
whole bunch of grease. You saved like two of Oh
here's a little trick too. I learned this one. Instead
of you know, cooking your bacon and then crumbling it,
I cut the bacon in advance, so when you cook
it it's already crumbled.
Speaker 3 (03:41):
It's ready.
Speaker 2 (03:42):
Yeah. So and you save like two tablespoons of the
bacon grease. Yeah, and then you do the onions and
the shallots together in that In that probably about twenty
minutes at a lower temperature until they just really soften
and they turn you know, yeah, like grilled onions.
Speaker 3 (03:56):
Yeah, my goodness, so good goodness.
Speaker 2 (03:58):
And then you you dump in brown sugar, some garlics,
some chili paste, and maple syrup. I know, not your
favorite child.
Speaker 3 (04:05):
Oh that's why.
Speaker 1 (04:07):
Well, that's why it was.
Speaker 4 (04:08):
That's why it's not my jam, it's yours. It's the maple.
It's good, it's good, but there's something about it that's not.
Speaker 3 (04:17):
Maybe one reason I'm forgetting.
Speaker 1 (04:18):
It if she's got a maple sensitivity. But you know what,
you could you could probably do a version without that.
It's I mean, it's it sounds like once you start
experimenting with a bacon jam, you can kind of adjust this,
you know, however you want it to be if you
don't really want the sweetness and you really want more
that savory, the bacon and the.
Speaker 4 (04:35):
Actually the maple is also though, what holds it and
binds it probably to Yeah, and then something you need
to do, honey or something apple.
Speaker 2 (04:41):
Side or vinegar in it too. But I was thinking, honey, yeah,
if you wanted to do it without the maple, right,
just because it's only a quarter cup. Yeah, it's not
a lot.
Speaker 4 (04:48):
Sometimes in recipes though, it's not just about the taste.
It's about is it what's binding it? And it sounds
to me like because I remember thinking what's making it
jam like?
Speaker 1 (04:58):
And it sounds like I just thought it was the
grease holding it together.
Speaker 2 (05:01):
The brown sugar too. Yeah, that all holds it together anyway.
Speaker 1 (05:05):
And with a brown sugar you don't really necessarily need
any additional maple, right, I mean it's you've got that
brown sugar kind of overtoned to it.
Speaker 2 (05:11):
It doesn't a reason though, so I'm.
Speaker 3 (05:13):
Saying it's probably some binding. It has to be.
Speaker 2 (05:16):
I'll throw an egg in that's hat anyway. Yeah, and
then after you get the onions where you want them,
you just dump everything back back into it, warm it up,
and then you're good.
Speaker 1 (05:25):
It's hard to believe that that's a whole pack of bacon, though.
It really cooks down the jars. There's no way you
with onion too. Yeah, and it only makes those two
small jars.
Speaker 3 (05:35):
Yeah, that's why it's so concentrated.
Speaker 1 (05:37):
Where'd the bacon go.
Speaker 4 (05:40):
It's so funny about you actually using bacon grease in it.
You know, it's an older it's an older way of cooking.
It's a the way my grandmother's cooked. And that red
sauce Murphy that is a favorite of yours that I
was taught to make. I don't make it the way
I was taught to make it. I make it more
(06:00):
lean way. It's kind of we cooked down these tomatoes
all day long and then you add meat and you
cook it for hours and hours and hours. The way
I was taught to make it was to start with
bacon grease, and I don't do that for us because
I don't know. Whenever you and I got married and
you realize how much bacon grease I was cooking with,
you were like bacon grease in that, and I was.
Speaker 2 (06:21):
Like, oh, you're right in the kitchen right.
Speaker 1 (06:23):
It was my grandmother, you know, that was a depression
eray thing. I mean, you cooked with what you had,
and so a lot of things that she had were
you know, the you know, bacon grease based. The thing
is it's so high and saturated fat. You can't eat
that every day. Well, you can't eat every day, You're
just not gonna want the outcome that you wind up
getting in a few years. So it's to me, it's
like anything else. It's all things in moderation. It's in balance.
(06:45):
When you went up, great, But no, I don't want
a cup of grease sitting anywhere in our kitchen. Is
a regular accouterm for cooking.
Speaker 2 (06:51):
Oh that was going to.
Speaker 3 (06:52):
Lead to my next question is why this is why
he's so fun?
Speaker 2 (06:56):
No, No, I just have I bought this thing off Amazon.
It's a bacon grease, and yeah, I have one to
so you know, whenever the crumbs and stuff get caught
in there. I grew up with that, and every time
I pour the grease into it, I think I wonder
if Jodie's keeping grease.
Speaker 4 (07:11):
I used to keep grease and then he gave me
grief about the grease. So yeah, not so much anymore.
Speaker 1 (07:17):
It's just one of those I mean to me, if
you if you need the bacon grease for something, then
you just need bacon, and you're right use the fresh grease.
But there's no to me. I mean again, it's just
my opinion. I know it's used and it's cooked everywhere
and there's nothing wrong with it. But if you have
something sitting there on your counter, you're going to use
it all the time, and there is literally no scientific
(07:39):
study that will tell you that that's a healthy move
long term, that saturated fat is really bad for your
body if you use it in everything.
Speaker 2 (07:47):
You know, all the time, I save it, but I
don't use it unless it's a recipe.
Speaker 1 (07:50):
That calls it calls for it. Yeah, So like my
grandmother's what she called German hash Brown's German potatoes, right exactly.
You know that would start and there's a flavor with
that one. You mean, you put bacon in it anyway, it's.
Speaker 3 (08:04):
Flavor with anything, anything.
Speaker 1 (08:06):
And the thing is, I mean, it's not like it's
some big dollup of bacon grease that goes in and
whatever you cook down. It's just you're you're kind of
like what you're doing with the onions. I guess. Really
it's kind of like the way that you're starting out
making the bacon jam. It's just you're adding potatoes into
the mix and then cooking all of that down, you know, together,
same thing. And you know, I mean she would she
(08:26):
would keep her grease, but my grandmother cooked with so
much bacon she didn't really have to keep it because
it was always going to be always fresh grease, right exactly.
Speaker 2 (08:34):
Yeah, Yeah, whenever I do hash Browns. What the recipes,
I always call for oil or and it's like, make
bacon grease. You gotta use bacon grea flavor flavor, right,
it's a flavoring.
Speaker 3 (08:44):
Thing, right, So bacon onion Jam.
Speaker 4 (08:46):
We are taking it home today, we promise, Sam and
thank you.
Speaker 1 (08:50):
Missed any part of the show.
Speaker 3 (08:52):
Get it all on the Murphy Salmon Jody Podcast.
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