- Preparation time
- Cooking time
Finely chop the bacon slices finely and lay on a grease-proof baking tin. Srinkle with a tablespoon of fresh thyme and a minced garlic clove.
Bake at 180°c for at least 2 hours. Check form time to time: drying times may way up to the quality of bacon and the thickness of your pieces.
While baking the bacon grease will melt and the rest will dry but not get burnt.
When completely dried, remove the bacon from the oven, wipe off excess grease with a paper towel, and allow the bacon to cool down.
In food processor, mix the coarse salt with the dried bacon, thyme and garlic. Avoid to introduce in the mixture the melted grease. Process until minced and thoroughly combined, for at least 45 seconds.
Pour flavored salt over a baking sheet and spread into a large thin. Allow flavored salt to dry overnight.
Store in an airtight container in a cool dry place, you can use it for weeks…
If you’ve always dreamt all foods in your life to taste like bacon, this recipe will make your dreams come true!
Industrial flavored salts often contain Monosodium Glutamate, to enhance the savory and meaty taste of bacon. My home-made version is just natural: all you need is bacon, garlic, thyme and coarse salt.
This recipe makes a coarse bacon salt. If you prefer a finer salt, process the salt a bit more, let it dry and process again once dried.
You can use this flavored almost everywhere: on soups, french fries, steaks, hamburgers, baked potatoes, popcorn, anything you would normally salt that goes well with an extra-bacony flavor.
This picture has been taken by my friend Martin Bruckmanns, the most amazing food photographer I have ever met. I really wish to thank him for his incredible pics and blowout we’re having together while shooting!