Tips from the Pros: Smoked Bacon Salt
April 1, 2014
Homemade bacon salt is one of those ingredients that I always keep on hand in the refrigerator, allowing me to add a slight bacon-y finish to virtually any dish – from eggs to grilled chicken to baked potatoes to steak and so on.
In addition to be darn tasty, it’s also extremely easy to create, combining extra crispy bacon with Kosher salt and blending until the bacon is finely chopped and incorporated in to the salt. Once complete, you can really take the finishing salt over the top by giving it a quick blast of smoke on the grill.
Simply preheat 3-5 charcoal briquets, place them in a small pile in the grill and add a handful of smoking wood chips to the ashed over briquets before placing the bacon salt in a single layer on a baking sheet pan and on to the grill. Cover the grill and let it smoke for 30-40 minutes until the bacon salt has a light smoky flavor, adding additional wood chips as needed.
Smoked Bacon Salt
12 slices bacon, cooked until extra crisp
1 cup Kosher salt
Place salt and bacon into a food processor and pulse until the bacon is completely chopped and incorporated in to the salt. Pour the bacon salt on to a small baking pan and spread out in to a single layer.
Preheat 3-5 charcoal briquets and place in a pile in the grill. Once the briquets are completely ashed over, top with a handful of your favorite smoking wood chips. Place the baking pan with the bacon salt on to the main grill grate and place the cover on the grill. Allow the bacon salt to smoke for 30-40 minutes until it has a light smoky flavor, adding more wood chips if needed during the smoking process.
Place the bacon salt in to an airtight container and refrigerate until ready to use.
- Clint Cantwell, Grilling.com Editor