0lemonie 9 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
0rickharris 9 years ago supermarket - buy bacon bits (usually a salad additive) pulverise in porter and pestal add to salt
0diyoutdoorsman 9 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.
Comments
9 years ago
Heart attack?
9 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
9 years ago
supermarket - buy bacon bits (usually a salad additive) pulverise in porter and pestal add to salt
9 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.
9 years ago
Bacon Grease + Saline Solution + Evaporation = Mmmmm... Bacon...