Bacon powder?What is that?
That looks awesome.
Thanks, it is.
What I do is cook up a ton of bacon on a foil-lined cookie sheet in the oven at 375F...the best way...until it's totally crunchy but not burnt. Remember, it will continue to harden as it cools. Then, when it is cooled, I break it up as small as I can by hand then I run it through my beasty 1980's Mini Cusinart food processor until it's powdered. Add a bit of sea salt and/or seasoning salt to taste, and Voila!
There are a few pieces like bacon bits left in there, but nothing large. If you wanted it without the bits, just chuck it through a standard wire mesh strainer like one of these:

Then, you'd have the bacon salt AND bacon bits separately. =)
I started making my own after a local chain stopped carrying their bacon salt in the bulk foods section and I was crushed...gotta have the BACON!!
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What is that?