Homemade Bacon Salt
Posted: August 14, 2011 8:23 pm
I know we have a lot of Bacon lovers here and I found this on a sewing site I belong to. Thought some of you may enjoy it too. It is posted on this site as well. http://www.thewannabechef.net/2011/01/1 ... acon-salt/
Bacon Salt
Ingredients: 6 slices of bacon 1/2 cup coarse sea salt 3/4 teaspoon ground peppercorn
Preheat an oven to 350 degrees. Lay your bacon out in single strips over a cookie rack and put that in a baking tray. Bake for 20-25 minutes until the bacon is crisp and starting to blacken(It should look overcooked rather than how you’d normally eat bacon).
Once the bacon has cooled, use a paper towel to press out any excess oil.
Transfer the bacon to a food processor and process until there are only small chunks and a paste begins to form. Add in the sea salt and ground pepper(note: whole peppercorns will not break up in the food processor) and continue to process until the salt breaks up into smaller pieces and mixes with the bacon. Transfer to an airtight jar and keep in the refrigerator when not using.
I did some googling for it as well, and found out that there is commercially sold Bacon Salt in various flavors as well.
Apparently I lead a sheltered life as I've never heard/seen of it before and people use it on everything from eggs, to potatoes, to chicken, to pasta salad.....I guess anywhere you'd use salt! Enjoy!
Bacon Salt
Ingredients: 6 slices of bacon 1/2 cup coarse sea salt 3/4 teaspoon ground peppercorn
Preheat an oven to 350 degrees. Lay your bacon out in single strips over a cookie rack and put that in a baking tray. Bake for 20-25 minutes until the bacon is crisp and starting to blacken(It should look overcooked rather than how you’d normally eat bacon).
Once the bacon has cooled, use a paper towel to press out any excess oil.
Transfer the bacon to a food processor and process until there are only small chunks and a paste begins to form. Add in the sea salt and ground pepper(note: whole peppercorns will not break up in the food processor) and continue to process until the salt breaks up into smaller pieces and mixes with the bacon. Transfer to an airtight jar and keep in the refrigerator when not using.
I did some googling for it as well, and found out that there is commercially sold Bacon Salt in various flavors as well.
Apparently I lead a sheltered life as I've never heard/seen of it before and people use it on everything from eggs, to potatoes, to chicken, to pasta salad.....I guess anywhere you'd use salt! Enjoy!
I've made a lemon/rosemary salt, but the process was a lot different.
