Bacon is brilliant and salt is also brilliant. Therefore this recipe is…brilliant. I first had bacon salt a couple of months ago smothered onto my fries at Foxlow. It just made complete sense, adding a delightfully savoury saltiness. I have been meaning to have a go at it ever since and quite frankly since it was so easy I don’t know what took me so long.
I just can’t see how I can go back to ordinary salt. At the moment every meal I have is being improved by adding a smidge of bacon salt. My buttered popcorn has a couple of heaped tablespoons of this special umami dust poured on as I’m settling down to watch True Detective on a Saturday night. My sweet potato wedges are dredged with bacon salt making them the main feature of the meal instead of a lowly accompaniment and my lunchtime chicken and avocado salads are taken to another dimension, adding a curiously divine depth to the proceedings. A few nights ago I just substituted normal salt with bacon salt when making a tomato sauce which completely transformed a plain jane dinner into blissful reflection.
You can keep your bacon salt in the fridge for as long as you see fit. I suppose technically it should only be a week or so but the salt is a preserver so use your own judgment.
This recipe requires roasting your bacon in the oven which means that after you have taken your bacon off the baking tray you can then collect the bacon fat in a jar to keep in your fridge. If you do this every time you bake or fry bacon then you will build up a little store. Then you can use bacon fat instead of butter when frying steaks or pancakes or as a base to your roux. It’s how I do it in my weird little bacon obsessed world.
Adapted from thewannabechef.net
6 rashers smoked streaky bacon
135g maldon sea salt
¾ tsp ground white pepper
- Place the bacon rashers on a baking tray and then into an oven, pre-heated to 180°C.
- Bake for 20-25 mins until just starting to turn crisp.
- Remove from the oven and place the bacon rashers on some kitchen paper to dry.
- Once cooled, place the bacon in a food processor. Whizz up until it has broken into small pieces.
- Pour in the salt and the pepper and continue processing together until the bacon pieces are tasty meaty dots running through the salt.