Mmmmh… bacon! Salt is a staple in keto and carnivore kitchens, but Smoky Bacon Salt adds a whole new bacony dimension to your culinary creations. Made from bacon, liquid smoke, and unrefined sea salt, this seasoning offers a deliciously indulgent twist on your ordinary salt.
What is This Smoky Bacon Salt About
This Smoky Bacon Salt is a seasoning made by combining pulverized smoke-flavored bacon with unrefined sea salt. It can be used to add a smoky bacon flavor to various dishes, from eggs to steaks and beyond.
What ingredients are needed for a Smoky Bacon Salt recipe?
The ingredients needed for this recipe are bacon slices, liquid smoke, and unrefined sea salt. Be sure to use liquid smoke made with real ingredients. Avoid artificial smoke flavors as they are highly carcinogenic.
How do you make Smoky Bacon Salt?
To make this seasoning, you brush bacon slices with liquid smoke, bake the slices in the oven, let them cool, and then pulverize them in a food processor. Then, you add unrefined sea salt to the pulverized bacon in the food processor and whizz until well combined. Finally, you transfer the mixture into a glass jar and store it in the fridge for later use.
How long does it take to make Smoky Bacon Salt?
The total time it takes to make Smoky Bacon Salt is about 30—40 minutes, including the baking time and the time for cooling and pulverizing the bacon.
Can you store Smoky Bacon Salt for later use?
Yes, you can store your salt in a glass jar in the fridge for up to one month. I don’t recommend to freeze it, though.
What dishes can you use Smoky Bacon Salt on?
My ultimate favorite dish with this smoky seasoning is scrambled eggs. It tastes divine with them and gives an awesome twist to your bacon and egg breakfast. The seasoning is also perfect with steaks, pork chops, chicken thighs, or other main courses. Next, I’m going to try it out with burgers.
Tips How to Make Perfect Smoky Bacon Salt
Even though this recipe is novice-proof, there are two crucial things to remember when preparing it:
1. Bake your bacon until crispy. If you leave it soft, it will make paste rather than pulverize when you process it in a food processor. That said, I have nothing against bacon paste, but we are making bacon salt here.
2. Drain your bacon well after baking so that there is no grease left. Again, if the bacon is greasy, it will turn into paste rather than into powder when processed in the food processor. Grease also shortens the storage life.
Step-by-Step Instructions on How to Make This Smoky Bacon Salt
As this recipe is pretty straightforward to make and needs just three ingredients, let’s take a step-by-step look at how to make this superb seasoning:
Line a rimmed baking sheet with parchment paper.
Place 12 bacon slices on the baking sheet, ensuring they don’t overlap.
Brush the bacon slices generously with liquid smoke.
Bake at 400 °F (200 °C) for about 10—20 minutes, or until completely crispy. Keep an eye on it towards the end of the cooking time to make sure it doesn’t burn. My oven needed just 10 minutes to make perfectly crispy bacon.
Once done, remove the bacon from the oven.
Transfer the bacon on a paper towel-lined plate to cool and absorb any excess grease.
Remember to reserve the bacon grease on the parchment paper for another use (like baconnaise or just cooking purposes).
Place another paper towel on the bacon and press gently to absorb as much grease as possible.
Once cooled, place the bacon into a food processor.
Whizz until pulverized.
Here we go.
Add 1/2 cup = 120 ml unrefined sea salt.
Process again until well combined.
Transfer to a glass jar and store in the fridge for up to one month.
Use to season your scrambled eggs, steaks, burgers, or other main courses.
How I Came up with This Bacony Seasoning Recipe
Lately, I have been thinking of lots of seasonings. In my last week’s post, I mentioned I got an organic certificate for my own brand. As a part of that, I will make some organic seasoning blends.
Thanks to my carnivore diet, I don’t use that much seasonings nowadays. Therefore, I wanted to develop a seasoning that fits my lifestyle. Well, but what could that be?
I use salt, so it obviously could be flavored salt. But since I don’t use spices, how could I season the salt?
Then it hit me: bacon salt! As bacon makes everything better, it should improve the taste of salt (not that the taste of salt should be particularly improved, as I totally love the taste of unrefined sea salt). But still, making something exciting and unique with salt sounded fabulous.
I wasn’t completely happy with the thought of only bacon and salt, but I was thinking of smoky flavors and how to give the seasoning a smoky note.
Well, I had a bottle of liquid smoke in my pantry, so it should do the job, I concluded.
So, for my first Smoky Bacon Salt experiment, I decided to brush some bacon slices with liquid smoke, then bake until crispy (I was going to heat the oven anyway), process until pulverized, and then mix with unrefined sea salt.
My first experiment turned out okay. Well, to be honest, I accidentally burned two bacon slices. I was prepared to bake them for 20 minutes, but (luckily!) after 12 minutes, I decided to take a peek at what the bacon looked like.
To my horror, my bacon was getting too dark in the oven. I managed to rescue the rest of the slices, but two I had to throw away. However, I baked another batch to compensate for the loss (and to get some more bacon, yum!).
The bacon pulverized nicely in the food processor. I planned to mix it with salt in a bowl, stirring it with a spoon. However, that was a mistake: those two ingredients didn’t want to mix.
After transferring the mixture back to the food processor and pressing the button, the bacon and salt combined beautifully into an evenly distributed and coarse mix. Fabulous!
I tasted the seasoning and was immediately sold: the taste was amazing! Smoky bacon combined with unrefined sea salt was one of the best seasoned salts I have ever tasted!
I sprinkled the seasoning on my scrambled eggs, and the combination was divine!
Here’s the recipe for you to enjoy:
- 12 bacon slices
- natural liquid smoke
- 1/2 cup = 120 ml unrefined sea salt
- Preheat the oven to 400 °F (200 °C).
- Line a rimmed baking sheet with parchment paper.
- Place the bacon slices on the baking sheet, ensuring they don't overlap.
- Brush the slices generously with liquid smoke.
- Bake the bacon for about 10—20 minutes, or until completely crispy. Keep an eye on it towards the end of the cooking time to make sure it doesn't burn.
- Once done, remove the bacon from the oven and transfer it to a paper towel-lined plate to cool and absorb any excess grease. Place another paper towel on the bacon and press gently to absorb as much grease as possible.
- Once cooled, whizz the bacon in a food processor until pulverized.
- Add the sea salt and whizz again until well combined.
- Transfer into a glass jar and store in the fridge for up to one month. Use to season your scrambled eggs, steaks, or other main courses.
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Tips for Variations
Even though I prefer the basic version, there are ways to add even more taste — and smokiness — to your seasoning. Here are some variations on the basic Smoky Bacon Salt recipe:
- Double-Smoky Bacon Salt with Smoked Paprika: Add 1 teaspoon of smoked paprika to the food processor when combining the pulverized bacon and sea salt. This emphasizes the smoky flavors.
- Rosemary-Flavored Smoky Bacon Salt: Add 2 teaspoons of dried rosemary to the food processor when combining the pulverized bacon and sea salt. Rosemary lends the salt a mouthwateringly elegant flavor that pairs well with red meat.
- Smoky Bacon Salt with Black Pepper: Add 1/2 teaspoon of freshly ground black pepper to the food processor when combining the pulverized bacon and sea salt. This basic spice lends a gentle kick to the smoky seasoning.
- Another Double-Smoky Bacon Salt Variation — with Chipotle: Add 1/2 teaspoon of chipotle powder to the food processor when combining the pulverized bacon and sea salt to amp up the smokiness. This is what I’m going to make next!
- Maple-Flavored Smoky Bacon Salt: Brush the bacon slices with natural maple flavoring after brushing them with liquid smoke. You can add a drop of stevia extract or monk fruit drops to your maple flavoring to give it some sweetness. This ultimate sweet and salty combination will add a unique flavor that pairs well with breakfast dishes like eggs and even pancakes and waffles.
Be sure to check my other bacon posts!
It was another busy week working on my online store and my upcoming Finnish carnivore course, which is named an elimination diet because, unfortunately, the majority of people are still hesitating to eat meat as the detrimental plant-based diet is pushed with all kinds of false claims.
I encourage people to be open-minded and find the diet that suits them — whether it’s a carnivore, keto, or low-carb lifestyle — as I strongly believe a high-carb and plant-based diet is not optimal for any human.
I’m also writing now blog posts for my Finnish online store. Yesterday, I posted a recipe about the best (and the worst) keto sweeteners.
For the images, I’m using generative AI. It’s an easy way to create eye-catching images, but it often messes up with trivial things like human body parts and texts.
I asked the generative AI to create a photorealistic image of thick syrup, and although the image is otherwise surprisingly well-created, the text in the bottle is immensely amusing!