Though I made five different flavored salts at once, I will be doing a post for each flavor separately.
- 1 package thin cut bacon, cooked, cooled and crumbled
- 2 cups Kosher salt
- food processor, coffee/spice grinder
- small rubber spatula
- jar with lid, large enough to have room to shake the salt, or a mixing bowl
- a larger funnel or canning funnel would also be handy
Note: the bacon needs to be cooked until very crisp, then drained of as much fat as possible. I find the easier way to do this is to cook the bacon in the oven. Line a baking tray (a 13×9 inch jelly roll pan works well for this) with aluminum foil and top with an oven safe cooling rack. Lay your bacon slices out on the rack. It may take some finagling to get them all to fit! Cook the bacon in a 350F oven until dark and crisp, flipping the slices about half way through. Once cooked, place the bacon on paper towels to get rid of any surface fat. Go ahead and crumble it up with the paper towel in the process. Leave the bacon on paper towel to cool completely – I left it overnight.
Step 1: using grinder or processor, pulse the bacon pieces in batches until they are quite fine.
Note: the bacon may quickly become paste-like, and stick to the sides. Use the rubber spatula to scrape it off in between batches.
Step 2: measure 2 cups Kosher salt into a jar.
Step 3: add the bacon bits to the salt and shake.
Note: it may be necessary to use a mixing bowl to combine the salt and bacon. Use your hands to rub the bacon into the salt and break up any clumps, then transfer to a jar, or divide into small gift jars.
Due to the fat content that may still be on the bacon, this salt is best stored in the refrigerator.