BACON SALT RECIPES

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BACON SALT RECIPE | REAL SIMPLE



Bacon Salt Recipe | Real Simple image

Provided by Sarah Karnasiewicz

Total Time 25 minutes

Yield Makes about 1 1/2 cups

Number Of Ingredients 3

12 ounces bacon
¾ cup flaky sea salt (such as Maldon)
1 teaspoon freshly ground black pepper

Steps:

  • In a large skillet, cook the bacon over medium heat until very dark and crisp, 8-10 minutes. Drain on paper towels. (You want the bacon to be as dry as possible.) Set aside and let cool.
  • Once the bacon is cool, process it in a spice grinder or food processor, working in batches if necessary, until it breaks down into coarse granules. Combine with sea salt and black pepper. Pack into an airtight jar and store in refrigerator.

Nutrition Facts : Calories 20 calories, CholesterolContent 5 mg, FatContent 1.5 g, ProteinContent 2 g, SodiumContent 1270 mg

HOMEMADE BACON RECIPE | MICHAEL SYMON | FOOD NETWORK



Homemade Bacon Recipe | Michael Symon | Food Network image

Provided by Michael Symon : Food Network

Total Time 3 hours 30 minutes

Prep Time 30 minutes

Cook Time 3 hours 0 minutes

Yield 3 1/2 pounds bacon

Number Of Ingredients 8

5 pounds pork belly, skin on
1/4 cup kosher salt
2 teaspoons pink curing salt
1/4 cup packed dark brown sugar
1/4 cup honey (preferably chestnut honey)
2 tablespoons red pepper flakes
2 tablespoons smoked sweet paprika
1 teaspoon cumin seeds

Steps:

  • Rinse the pork belly and pat dry. Transfer to a resealable 2-gallon plastic bag. To make the spice rub, mix the kosher salt, pink salt, brown sugar, honey, red pepper flakes, paprika and cumin in a bowl. Coat the pork belly all over with the mixture.
  • Close the bag and refrigerate 7 to 10 days, flipping once a day, until the pork belly feels firm. It should take 7 days for a thin belly that is about 11/2 inches thick, longer for a belly that's 2 to 3 inches thick.
  • Remove the pork belly from the bag, rinse thoroughly and pat dry. Refrigerate the belly on a rack, uncovered, 48 hours.
  • Set up your smoker according to the manufacturer's instructions using applewood chips, and set to 200 degrees F. Smoke the pork belly 3 hours, or until the bacon reaches an internal temperature of 150 degrees F.
  • Remove the rind (optional), then slice and cook as desired. To store, wrap the bacon in plastic wrap and refrigerate up to 1 week or freeze up to 2 months.
  • Pink curing salt is a mix of salt and sodium nitrite. It keeps the meat pink and protects it from bacteria. You can find it at specialty food stores or online.

More about "bacon salt recipes"

HOME-CURED BACON RECIPE - NYT COOKING
Pink salt, also known as curing salt No. 1, is a nitrate, a combination of sodium chloride — table salt — and nitrite, a preserving agent used to deter the growth of bacteria in cured meats. Bacon is cured in the refrigerator, then slow roasted, and finally cooked again before serving. It is not being consumed as a raw, cured meat, so the use of a nitrate is a personal decision. A small amount of pink salt in your cure provides that familiar pink color and bacon-y flavor, or what we have come to know as bacon-y. It is absolutely possible to cure bacon without nitrates; but be aware that the end product will be more the color of cooked pork and that the flavor will be akin to that of a pork roast. With or without the pink salt, homemade bacon is worth the effort.
From cooking.nytimes.com
Reviews 4
Total Time 2 hours
Calories 341 per serving
  • Preheat the oven to 225 degrees. Roast the pork belly in the oven to an internal temperature of 150 degrees for about 90 minutes. Chill the bacon well, then slice thick or thin, to preference. Any bacon that doesn't easily slice may be cut into chunks, for starting a pot of beans or soup. Wrapped in parchment paper, then wrapped in plastic wrap or foil and placed in a Ziploc bag, the bacon will keep for three weeks in the refrigerator and three months in the freezer.
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Dec 10, 2018 · Instructions. If you just cooked your bacon, allow cooling for at least 5 minutes. Chop Cooked bacon bits. Add Bacon bits and salt to a spice grinder. Pulse 8-10 times until a fine consistency. Place in airtight container and store in the refrigerator for up to 1 month. YouTube. Ben Myhre. 6 subscribers.
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BACON BOURBON FLAVORED SALT - THREE OLIVES BRANCH
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From threeolivesbranch.com
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BACON SALT RECIPE - [BONUS] SMOKED BACON SALT RECIPE
Be sure to get all of the greases off. Allow bacon to cool. Pulverize the strips in a processor by hand until they are fine and powdery. Mix in the Salt and Pepper. Shake your bacon salt powder over a shallow plate, pour a small amount of water into plate and add some dashes of liquid smoke. Dip rim of pint glass into the liquid, then the powder.
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KITCHEN CHEETAHS: THE BEST BACON SALT RECIPE - AND IT'S ...
Jul 23, 2015 · Best Bacon Salt Recipe: 1 c. well rendered bacon (1 to 2 pounds raw smoked bacon) 1/2 to 1 c. BioSalt or sea salt, to taste 1/4 to 1/2 t. of your favorite smoke salt, to taste 2 T. Bacon-Yeast 1 t. fresh ground black pepper, optional, to taste Method: Use the healthiest, most flavorful smoked bacon you can find. Preheat the oven to 325 degrees F.
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BACON SALT – MAKING YOUR OWN DELICIOUS SEASONING ...
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BACON BOURBON FLAVORED SALT - THREE OLIVES BRANCH
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