0lemonie 8 years ago ReplyUpvoteMuch 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
0rickharris 8 years ago ReplyUpvotesupermarket - buy bacon bits (usually a salad additive) pulverise in porter and pestal add to salt
0diyoutdoorsman 8 years ago ReplyUpvoteCook 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.
Discussions
8 years ago
Heart attack?
8 years ago
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
8 years ago
supermarket - buy bacon bits (usually a salad additive) pulverise in porter and pestal add to salt
8 years ago
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.
8 years ago
Bacon Grease + Saline Solution + Evaporation = Mmmmm... Bacon...