Homemade Bacon Salt Recipes

HOMEMADE BACON

Provided by Michael Symon : Food Network

Time 3h30m

Yield 3 1/2 pounds bacon

Number Of Ingredients 8

Homemade Bacon image

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.

Ingredients

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

HOMEMADE BACON SALT

Make and share this Homemade Bacon Salt recipe from Food.com.

Provided by Molly53

Categories Pork

Time 20m

Yield 1/2 cup, 48 serving(s)

Number Of Ingredients 3

Homemade Bacon Salt image

Steps:

Preheat an oven to 350°F
Place bacon in a single layer on a cooling rack placed on a baking pan. Bake for 20-25 minutes until the bacon is very crisp and starting to look overcooked.
Remove from oven and place cooked strips on a paper towel; press all the grease out.
Break into chunks and place into food processor; whirl until nearly a paste.
Add remaining ingredients and continue to process until fully incorporated.
Store in covered jar in refrigerator.

Ingredients

6 slices bacon
1/2 cup coarse sea salt
1/2 teaspoon ground pepper (more to taste)

HOMEMADE SMOKY VEGGIE BACON SALT

This stuff is addictive and the uses are endless! Here are some uses for Bacon Salt: on corn on the cob, popcorn and homemade oven-fries; seitan steaks; in BBQ sauces; in marinades for seitan TVP and tofu; in dips, spreads, and vegan mayonnaise; in baked beans; in salad dressings and on salads; as a seasoning in homemade seitan products; in mashed potatoes; on scrambled tofu; in eggless egg salad (made with tofu); roll tofu pieces in it and pan-fry; mix with olive oil for a French bread dip; on potatoes; in potato salad; on or in veggie burgers; on a grilled (vegan) cheese sandwich; with vegan cream cheese and/or vegan sour cream as a dip or spread; on steamed or grilled or roasted veggies; on pasta with a thin creamy sauce (a sort of vegan carbonara); on grits; in vegan mac'n'cheeze; on many types of sandwiches; in soups (or on them); on homemade potato crisps (chips) or other veggie crisps-- kale chips, maybe?-- I'm sure that's just the beginning! From theKitchn.One teaspoon equals 1 serving. (IMPORTANT NOTE: The texture of this salt is a bit like kosher salt- so, if you use a granulated salt, you need to use less, and if you use a coarse crystal salt you need to use more)

Provided by Sharon123

Categories Vegetable

Time 10m

Yield 1 1/2 cups, 72 serving(s)

Number Of Ingredients 11

Homemade Smoky Veggie Bacon Salt image

Steps:

NOTE: If you want the salt to be a little more coarse, mix all of the ingredients EXCEPT the salt in the blender or VitaMix first. When they are powdery, add the salt and whiz until it's the texture you want.
Mix everything in the DRY VitaMix (or use a good blender) and blended on high, stopping now and then to stir everything up (because it tends to clump together), and then blend again. When you can't feel any tomato bits anymore, stop. IScrape the mixture into a dry bowl and mix it with a spoon to fluff it up. Scoop it into a dry 1-pint canning jar with a tight lid. You can put some in a shaker-jar for table use.

Nutrition Facts : Calories 7.4, Fat 0.2, SaturatedFat 0.1, Cholesterol 0.3, Sodium 533.9, Carbohydrate 1.4, Fiber 0.1, Sugar 1.2, Protein 0.2

Ingredients

1/3 cup smoked salt (your choice, recommended- fine Saltworks Salish Alderwood Smoked Salt-see recipe description)
1/4 cup veggie bacon bits (of your choice, if homemade, make sure they are very dry!)
6 pieces sun-dried tomatoes, chopped (dry, NOT in oil)
3 tablespoons brown sugar
3 tablespoons granulated organic sugar
2 tablespoons hot smoked paprika (pimenton)
1 tablespoon sweet smoked paprika (pimenton)
1/2 tablespoon granulated garlic
1/2 teaspoon fresh ground black pepper (OR use smoked black pepper, freshly-ground)
1/2 teaspoon mustard powder
1/2 teaspoon onion powder

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