Monday, September 24, 2012

Bacon salt

Yes, bacon salt. I've seen lots of flavored salts out there: saffron salt, truffle salt...why not bacon?? It's a great way to easily add that smoky, porky flavor to anything you cook. I have seen commercial bacon salt for sale but you know what ISN'T in it?? BACON. That is unacceptable. So, I decided to make my own.

I decided to use a combination of smoked salt and regular, as the smoked salt made the bacon flavor stand out more. You can use just regular sea salt or kosher salt, but it will be much more subtle.

I made this batch a while ago and I use it all the time. Finally I got around to posting it! Some standouts that I have made with it include:
  • Bacon roasted broccoli: Cut a head of broccoli into florets and toss with a tablespoon of melted bacon grease. Roast at 450 for 20 minutes, then sprinkle with bacon salt. This works with all kinds of veggies: cauliflower, green beans, Brussels sprouts, sweet potato wedges, chunks of cabbage...just adjust the cooking time if necessary.
  • Beat it into your eggs before scrambling them -- it is INCREDIBLE with eggs!
  • Sprinkle it on cooked hearty greens such as kale, collards, mustard greens, and so forth.
  • Dessert! Make salted chocolate truffles using a sprinkle of bacon salt. I've also made a single-serving microwave brownie with half a chocolate-caramel square in the middle, then sprinkled it with bacon salt for a bacon salted caramel brownie (mmm...)
Makes about 1/2 cup

  • 6 strips bacon
  • 3 Tbs smoked salt (I used VSpicery applewood smoked; Williams Sonoma carries a few varieties)
  • 4 Tbs coarse sea salt or Kosher salt
  1. Adjust oven rack to middle position and preheat to 400 F.
  2. Lay bacon slices on a shallow baking pan. Roast until fat begins to render, about 5 to 6 minutes. Rotate pan and continue roasting for another 5-6 minutes or until bacon is very crisp and brown. You do not want soft or chewy bacon for this. Transfer with tongs to paper towel-lined plate.
  3. When bacon is completely cool, transfer to a spice grinder and pulse until powdery. If you don't have a spice grinder, you can hand chop with a knife, though it may take a while.
  4. Combine the bacon with the salts. Store in the refrigerator in a covered container.


Juliet said...


Erica said...

Haha yeah it's awesome to have around...I can bacon-ify ALL THE THINGS

Anonymous said...

How long can you store this before it goes bad?

Erica said...

@Anon: I honestly don't know what the "official" food safety guidelines are :( I've had mine in the fridge for months, but I live dangerously.

Anonymous said...

what does "rotate pan" mean? clockwise or counter clock wise? I also can not see how this affects the the baking bacon..

Anonymous said...

also is it suppose to smell terrible when the salt is blended with the bacon? cause I just did it and it smells horrible and unappetizing.

Anonymous said...

Dear Anon,
You rotate the pan, because usually the back of your oven is hotter than the front, so you can have both ends of the pan cook evenly.

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