"Because, who can resist eating every last bite of a batch of freshly cooked bacon? I mean, I have seen vegetarians cave in at the sight of perfectly crispy bacon. But let's say that, for some reason, you have a lot leftover after overestimating the amount you needed when hosting a brunch. There are a few unexpected things you could do with leftover bacon, but if you want to make that deliciously meaty, smoky flavor last longer, your best bet is to make bacon salt."
"However, making bacon salt doesn't require any special skills or equipment, and it will literally take you five minutes. Simply crumble the cooled bacon, place it in a food processor alongside coarse sea salt and some smoked paprika if you like, and pulse until you reach the desired consistency. You might like it a bit chunky to use as a finishing salt, but if you prefer a finer powder that you can incorporate into recipes, just pulse everything a little longer."
Leftover bacon can be preserved and concentrated into bacon salt by crumbling cooled bacon and pulsing it with coarse sea salt and optional smoked paprika in a food processor. The process takes about five minutes and requires no special skills or equipment. Texture can be adjusted from a chunky finishing salt to a fine powder suitable for incorporating into recipes by varying processing time. Any bacon variety—cured or uncured, smoked, pepper‑crusted, maple, or jalapeño—can be used to impart different flavors. Store bacon-seasoned salt in an airtight container to keep it usable for several months.
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