Cut the bacon into chunks and put them in a pan over medium-high heat.

Continue cooking bacon until the fat starts to render out of it.

Cover pan with grease catcher, so the mess is avoided. Stir occasionally and continue cooking until crisp. While the bacon is cooking, chop the onion and mince the garlic. Brew a cup of coffee, if you don't have any on hand.

Remove the bacon from the pan once it's crisp. Remove about 1/2 of the bacon fat from the pan and keep 1/2 of the bacon fat in the pan. You can save this for other recipes. It works really well to saute vegetables in bacon fat!

Add the onion and garlic to the bacon fat and let it cook down. Continue stirring the onions and garlic, until all of the browned bits on the bottom of the pan have been removed.

Measure out the apple cider vinegar, scotch, erythritol, hot sauce, soy sauce, liquid smoke, Worcestershire, black pepper, and liquid stevia. Add all of your liquid ingredients to the pan and let cook for 1-2 minutes, stirring well.

Add the bacon back into the pan and mix it into the liquids. Continue cooking this mixture for 30-45 minutes, stirring occasionally. You want the sauce to reduce well.

Once your sauce has reduced, add all the ingredients into a food processor. Process everything together until a chunky consistency is formed. Measure out your bacon jam into a mason jar and refrigerate. I normally let mine sit in the fridge for 24 hours, letting the flavors steep, and the fat harden.