Bacon salt you say? Indeed. Sounds like a really good idea doesn’t it? I thought so. I saw this in the store the other day but it’s filled with MSG and corn syrup to give it a bacon taste while remaining vegetarian and Kosher with a big K. I don’t really have either concern so I’m going with simple REAL bacon salt. Like bacon and salt for ingredients.
I’m also cheating a little bit because, well, I’m not using bacon. Not exactly. I’m using prosciutto. Why? Prosciutto makes these delightful thin wafers of crispy meat when it’s baked. Like crispy, low on oil, and full of flavor. Like super bacon. It just works really well for this recipe so I’m going with it. You can find it in most supermarkets if you look hard enough – even in the prepacked cold cuts area if need be. It should be sliced wafer thin – like thin enough to see through a bit. If you can’t find any or just don’t care bacon does indeed work, it’s just a little chunkier in the final version.
It’s fantastically easy to make. I do it in fairly small batches. Get your oven preheated to 375 degrees F and lay out three or so slices of prosciutto on a cookie sheet or baking pan. Once your oven is up to temp, bake them for 20 to 25 minutes. They should be a bit darker and crispy and light when done. I transfer them over to some paper towels to dry out. There’s usually not that much oil to prosciutto but just to be sure.
Once cooled you can transfer them over to a mortar and pestle. If you don’t have one (it’s a pretty cheap investment – especially if you get one in an ethnic food market – like a couple of bucks cheap) you can always use a food processor or even a coffee grinder in a pinch (just make sure it’s cleaned out before and after – I don’t think anyone likes bacon coffee.) I grind the prosciutto into a pretty fine sort of bacon powder. Add the salt (about 1 teaspoon of coarse Kosher or sea salt works great – cut that in half if you’re using finer grained salt) and continue to grind. In short order you’ve got some bacon salt.
This is great on eggs, potatoes, vegetables, I’m sure I could even be persuaded to try some on ice cream. I wouldn’t go trying to crust a steak with it (I’m sure it would burn long before the steak cooked) but it’s certainly a great way to bring some bacon flavor to any dish right before you get your mouth around it.
For about 1/4 cup of salty bacon goodness you’ll need the following short list:
- Three or Four Pieces of Prosciutto – Depends On Size
- 1 Teaspoon of Coarse Sea (or Kosher) Salt – 1/2 Teaspoon If Fine Grain
- Mortar And Pestle (A Food Processor or Coffee Grinder Also Works)