If you read the title “Bacon Salt” but you didn’t immediately swoon, you’re a bad person and you should feel bad.
- 2 pounds thick-cut bacon
- Chunky salt (sea salt or Maldon salt work especially well)
- OPTIONAL: Brown sugar, spices, pepper flakes
Lay out the bacon in a cold skillet and cook over low heat, pouring off fat as it renders and taking care not to burn the bacon.
When the bacon has cooked as far down as it seems it will, remove the bacon from the pan, blot it with paper towels, and place it on a sheet pan in a 200° oven or a food dehydrator. Pour off fat or blot the bacon as needed. This may take 4 to 6 hours, but excess fat may cause the end product to have a clumpy texture or taste rancid.
When the bacon is completely dry, crumble it as finely as you can with your hands or in a food processor. Shockingly enough, there will still be more fat left, so place the bacon bits in a paper towel and blot as much as you can. You may even return the bacon to the oven and cook for an additional 1 to 2 hours. What you’re looking for is bacon dust.
Once the bacon is as dry as possible, place it in a measuring cup, then measure out the same quantity of salt. Combine the two using a food processor, spice grinder, mortar and pestle, or by placing the bacon and salt in a paper bag and crushing them together with a rolling pin.
Add spices, pepper, or sugar to taste, and store in lidded containers.