From sprinkling on your chips to adding to your salad dressings and even adding to your margarita salt rim, Homemade Bacon Salt just makes everything taste better.
Servings: 50 servings
- 6 rashers smoked streaky bacon
- 135 g maldon sea salt
- ¾ teaspoon 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 minutes 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 the rashers have crumbled into tiny shards.
Pour in the salt and the pepper and continue processing together until the bacon pieces are tasty meaty dots running through the salt.
Bacon salt keeps well for at least 2 weeks in the fridge.
Adapted from thewannabechef.net
Calories: 11kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 1064mg | Potassium: 5mg | Fiber: 1g | Calcium: 1mg