Bacon Jam Smoked Cream Cheese

Crosshatch cream cheese, and season liberally, place in smoker to smoke for about 20-25 minutes. Take care that your cream cheese doesn't liquify, you'll want a jiggly consistency

While cream cheese is smoking make the bacon jam. Start by chopping the bacon into small pieces.

Cook the bacon in a large skillet over medium heat until crispy, stirring occasionally.

Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving about 2 tablespoons of bacon grease in the pan.

Add the diced onion to the skillet and cook over medium heat until soft and golden, about 8-10 minutes.

Stir in the minced garlic and cook for another minute, until fragrant.

Reduce the heat to medium-low and add the brown sugar, maple syrup, and balsamic vinegar. Stir well to combine.

Return the bacon to the skillet and let the mixture simmer gently for 20-25 minutes, stirring occasionally, until it thickens into a jam-like consistency.

Let the bacon jam cool slightly, then transfer it to the smoked cream cheese

Store leftovers in the refrigerator for up to 2 weeks in an airtight container. Warm slightly before serving for the best flavor.