Smoked Cream Cheese with Bacon Jam
Smoky, creamy, sweet, and just the right amount of heat, this appetizer is a real crowd pleaser. The bacon jam brings all the flavour, and paired with soft smoked cream cheese, it really is a match made in heaven.
1 hr 45 mins
Easy
6
What you’ll need
INGREDIENTS
- 500g SunPork bacon, diced
- 250g block cream cheese
- BBQ rub or seasoning of choice
- 1 brown onion, finely diced
- 2 garlic cloves, minced
- ½ cup brown sugar
- ¼ cup apple cider vinegar
- 1 tsp. smoked paprika
- ½ jar Sweat Heat Co. Cowboy Candy (Sweet & Spicy Candied Jalapeno)
- Crackers, to serve
How to make it
- Preheat your smoker or BBQ to 120°C/250°F.
- Score the top of the cream cheese in a criss-cross pattern and sprinkle with BBQ rub. Place in the smoker and cook for 1.5 – 2 hrs.
- While the cream cheese smokes, make the bacon jam. Fry bacon in a pan over med. heat until crispy. Remove and set aside, leaving the bacon fat in the pan.
- Add onion and garlic to the pan, cooking until soft and caramelised.
- Stir in brown sugar, vinegar, smoked paprika, Cowboy Candy, and the cooked bacon. Simmer for 10–15 mins, stirring occasionally until thick and sticky.
- Remove the cream cheese from the smoker and top generously with the bacon jam. Serve immediately with crackers.
