Select as Best AnswerUndo Best Answer
Much of the flavour is in the fat, and you wouldn't want greasy-salt, it would clump.Then there's the salt-taste.You could trim some super-lean slices, crisp them in an oven to the point they'll snap and try that?L
supermarket - buy bacon bits (usually a salad additive) pulverise in porter and pestal add to salt
Cook your bacon and let it cool. Crumble it up and place it in a container of salt. The salt will absorb the flavor. Or, you could buy bacon salt from Penzy's.
Bacon Grease + Saline Solution + Evaporation = Mmmmm... Bacon...