Best 4 Homemade Bacon Salt Recipes

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Homemade bacon salt is a delicious and versatile seasoning that can be used to enhance the flavor of a variety of dishes. It is made using a combination of salt, brown sugar, spices, and bacon. The bacon adds a smoky, savory flavor to the salt, while the brown sugar and spices add sweetness and complexity. Bacon salt can be used as a rub for chicken, pork, or fish, or it can be sprinkled on roasted vegetables or popcorn. It can also be used in place of regular salt in recipes. If you are looking for a way to add a boost of flavor to your next meal, try using homemade bacon salt.

Let's cook with our recipes!

HOMEMADE BACON SALT



Homemade Bacon Salt image

Make and share this Homemade Bacon Salt recipe from Food.com.

Provided by Molly53

Categories     Pork

Time 20m

Yield 1/2 cup, 48 serving(s)

Number Of Ingredients 3

6 slices bacon
1/2 cup coarse sea salt
1/2 teaspoon ground pepper (more to taste)

Steps:

  • Preheat an oven to 350°F
  • Place bacon in a single layer on a cooling rack placed on a baking pan. Bake for 20-25 minutes until the bacon is very crisp and starting to look overcooked.
  • Remove from oven and place cooked strips on a paper towel; press all the grease out.
  • Break into chunks and place into food processor; whirl until nearly a paste.
  • Add remaining ingredients and continue to process until fully incorporated.
  • Store in covered jar in refrigerator.

HOMEMADE BACON



Homemade Bacon image

Provided by Michael Symon : Food Network

Time 3h30m

Yield 3 1/2 pounds bacon

Number Of Ingredients 8

5 pounds pork belly, skin on
1/4 cup kosher salt
2 teaspoons pink curing salt
1/4 cup packed dark brown sugar
1/4 cup honey (preferably chestnut honey)
2 tablespoons red pepper flakes
2 tablespoons smoked sweet paprika
1 teaspoon cumin seeds

Steps:

  • Rinse the pork belly and pat dry. Transfer to a resealable 2-gallon plastic bag. To make the spice rub, mix the kosher salt, pink salt, brown sugar, honey, red pepper flakes, paprika and cumin in a bowl. Coat the pork belly all over with the mixture.
  • Close the bag and refrigerate 7 to 10 days, flipping once a day, until the pork belly feels firm. It should take 7 days for a thin belly that is about 11/2 inches thick, longer for a belly that's 2 to 3 inches thick.
  • Remove the pork belly from the bag, rinse thoroughly and pat dry. Refrigerate the belly on a rack, uncovered, 48 hours.
  • Set up your smoker according to the manufacturer's instructions using applewood chips, and set to 200 degrees F. Smoke the pork belly 3 hours, or until the bacon reaches an internal temperature of 150 degrees F.
  • Remove the rind (optional), then slice and cook as desired. To store, wrap the bacon in plastic wrap and refrigerate up to 1 week or freeze up to 2 months.
  • Pink curing salt is a mix of salt and sodium nitrite. It keeps the meat pink and protects it from bacteria. You can find it at specialty food stores or online.

HOME-CURED BACON



Home-Cured Bacon image

Pink salt, also known as curing salt No. 1, is a nitrate, a combination of sodium chloride - table salt - and nitrite, a preserving agent used to deter the growth of bacteria in cured meats. Bacon is cured in the refrigerator, then slow roasted, and finally cooked again before serving. It is not being consumed as a raw, cured meat, so the use of a nitrate is a personal decision. A small amount of pink salt in your cure provides that familiar pink color and bacon-y flavor, or what we have come to know as bacon-y. It is absolutely possible to cure bacon without nitrates; but be aware that the end product will be more the color of cooked pork and that the flavor will be akin to that of a pork roast. With or without the pink salt, homemade bacon is worth the effort.

Provided by Cathy Barrow

Time 2h

Yield About 2 pounds

Number Of Ingredients 10

2 1/2 pounds pork belly, squared off, rind removed
2 1/2 tablespoons kosher salt
1/2 teaspoon pink salt, optional
1/4 cup maple syrup, or honey, brown sugar, white sugar or molasses
2 tablespoons cold strong black coffee, bourbon or apple cider
2 garlic cloves, smashed
1 tablespoon black peppercorns, crushed
2 teaspoons fresh thyme
1 teaspoon fennel seed, toasted
1 teaspoon coriander seed, toasted

Steps:

  • Place the pork belly in a large Ziploc bag. Add the salt (and pink salt if using) and the cure additions. Rub the cure into the pork belly, turning the bag over and over and pressing the cure into the flesh. Close the bag, squeezing out all the air and refrigerate for seven days. Each day, flip the bag over. Some liquid will begin to gather in the bag.
  • After seven days, wash the cure off the meat, rinsing thoroughly. Pat the bacon dry with paper towels and set it on a rack over a baking sheet. Allow the bacon to air-dry in the refrigerator for 6 to 24 hours.
  • Preheat the oven to 225 degrees. Roast the pork belly in the oven to an internal temperature of 150 degrees for about 90 minutes. Chill the bacon well, then slice thick or thin, to preference. Any bacon that doesn't easily slice may be cut into chunks, for starting a pot of beans or soup. Wrapped in parchment paper, then wrapped in plastic wrap or foil and placed in a Ziploc bag, the bacon will keep for three weeks in the refrigerator and three months in the freezer.

Nutrition Facts : @context http, Calories 341, UnsaturatedFat 19 grams, Carbohydrate 4 grams, Fat 33 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 12 grams, Sodium 163 milligrams, Sugar 3 grams

HOMEMADE SMOKY VEGGIE BACON SALT



Homemade Smoky Veggie Bacon Salt image

This stuff is addictive and the uses are endless! Here are some uses for Bacon Salt: on corn on the cob, popcorn and homemade oven-fries; seitan steaks; in BBQ sauces; in marinades for seitan TVP and tofu; in dips, spreads, and vegan mayonnaise; in baked beans; in salad dressings and on salads; as a seasoning in homemade seitan products; in mashed potatoes; on scrambled tofu; in eggless egg salad (made with tofu); roll tofu pieces in it and pan-fry; mix with olive oil for a French bread dip; on potatoes; in potato salad; on or in veggie burgers; on a grilled (vegan) cheese sandwich; with vegan cream cheese and/or vegan sour cream as a dip or spread; on steamed or grilled or roasted veggies; on pasta with a thin creamy sauce (a sort of vegan carbonara); on grits; in vegan mac'n'cheeze; on many types of sandwiches; in soups (or on them); on homemade potato crisps (chips) or other veggie crisps-- kale chips, maybe?-- I'm sure that's just the beginning! From theKitchn.One teaspoon equals 1 serving. (IMPORTANT NOTE: The texture of this salt is a bit like kosher salt- so, if you use a granulated salt, you need to use less, and if you use a coarse crystal salt you need to use more)

Provided by Sharon123

Categories     Vegetable

Time 10m

Yield 1 1/2 cups, 72 serving(s)

Number Of Ingredients 11

1/3 cup smoked salt (your choice, recommended- fine Saltworks Salish Alderwood Smoked Salt-see recipe description)
1/4 cup veggie bacon bits (of your choice, if homemade, make sure they are very dry!)
6 pieces sun-dried tomatoes, chopped (dry, NOT in oil)
3 tablespoons brown sugar
3 tablespoons granulated organic sugar
2 tablespoons hot smoked paprika (pimenton)
1 tablespoon sweet smoked paprika (pimenton)
1/2 tablespoon granulated garlic
1/2 teaspoon fresh ground black pepper (OR use smoked black pepper, freshly-ground)
1/2 teaspoon mustard powder
1/2 teaspoon onion powder

Steps:

  • NOTE: If you want the salt to be a little more coarse, mix all of the ingredients EXCEPT the salt in the blender or VitaMix first. When they are powdery, add the salt and whiz until it's the texture you want.
  • Mix everything in the DRY VitaMix (or use a good blender) and blended on high, stopping now and then to stir everything up (because it tends to clump together), and then blend again. When you can't feel any tomato bits anymore, stop. IScrape the mixture into a dry bowl and mix it with a spoon to fluff it up. Scoop it into a dry 1-pint canning jar with a tight lid. You can put some in a shaker-jar for table use.

Nutrition Facts : Calories 7.4, Fat 0.2, SaturatedFat 0.1, Cholesterol 0.3, Sodium 533.9, Carbohydrate 1.4, Fiber 0.1, Sugar 1.2, Protein 0.2

Tips:

  • Choose high-quality bacon: The better the bacon, the better the bacon salt will be. Look for thick-cut bacon with a good amount of marbling.
  • Cook the bacon until it's crispy: This will help to bring out the flavor of the bacon and make it easier to crumble.
  • Use a food processor to grind the bacon: This is the easiest way to get a fine, even grind.
  • Add other seasonings to taste: You can add garlic powder, onion powder, smoked paprika, or any other spices that you like to the bacon salt.
  • Store the bacon salt in an airtight container: This will help to keep it fresh for up to 6 months.

Conclusion:

Bacon salt is a versatile seasoning that can be used to add a smoky, savory flavor to a variety of dishes. It's easy to make and can be stored for up to 6 months, making it a great addition to any kitchen pantry. So next time you're looking for a way to add some extra flavor to your food, reach for the bacon salt!

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