Salt and bacon are two cooking essentials. The combination of the two is perfection indeed. Use this salt on things like eggs, potatoes, sprinkled onto steak before grilling…
For more on the inspiration of this post, see this post- Bacon Week Part 1: Bacon! Bacon! Bacon!
6 slices of bacon
1/2 cup coarse sea salt
3/4 teaspoon ground peppercorns
Preheat an oven to 350 degrees. Lay your bacon out in single strips over a cookie rack and put that in a baking tray. Bake for 20-25 minutes until the bacon is crisp and starting to blacken(It should look overcooked rather than how you’d normally eat bacon).
Once the bacon has cooled, use a paper towel to press out any excess oil. Transfer the bacon to a food processor and process until there are only small chunks and a paste begins to form. Add in the sea salt and ground pepper(note: whole peppercorns will not break up in the food processor) and continue to process until the salt breaks up into smaller pieces and mixes with the bacon. Transfer to an airtight jar and keep in the refrigerator when not using.
Katie from Katie's Cucina said:
This sounds divine!!! And very easy to make!
Thanks Katie! It was a big hit as a Christmas gift!
This sounds really good!
And the best part is it is so quick!
This sounds like the perfect thing to have handy!!! How long do you think it keeps?
I have no idea but I suspect that it should be quite a while if you use a clean spoon every time and keep it in the fridge. The harsh salty environment should keep the funk at bay.
David Hicks said:
Sounds good Anna.
This sounds good, although I wouldn’t call bacon essential 😉
For Southern cuisine, bacon is essential. It is so different than most of the things you prepare. I wish I could invite you to my house to try a true Southern dinner.
One day we’ll have to do a roadtrip in the South to enjoy the sights, music, and food.
WHO said bacon isn’t essential? Was that, bless their hearts, a yankee? LOL!
Worse- a foreigner… Bless his heart! 🙂 Truthfully, Stefan is from Europe. His cooking style and the ingredients at his access are so different from ours here in the South. I encourage you to check out his blog. It has stretched my imagination!