Bacon Salt

Bacon Salt

  • Servings: 1 Cup
  • Difficulty: Easy

Like it’s umami rich friend the porcini, bacon makes everything better. Now with this recipe all your foods can be seasoned with magic yum dust. Sprinkle it over popcorn, baked potatoes, eggs, vegetables, burgers, fries, salads, dips and avocados.


  • 1/2 cup unrefined salt

  • 8 ounces thin cut bacon


  1. Preheat your oven to 375F. Crinkle up your parchment so that there are grooves for the bacon grease to drip into, then lay bacon across and cook for until completely crisp. Mine took about 25-30 minutes, but you’ll want to start checking around the 15 minute mark to make sure the bacon doesn’t burn.

  2. Once the bacon is crisp, transfer it to a paper towel and let the grease drain off. Blot it if needed and then place in the coffee grinder and pulse until it reaches the consistency you prefer.

  3. Nearly all versions of bacon salt that I’ve found online call for it to be stored in the fridge. I’m not sure that’s necessary given that salt is used to cure meats, but because I could not find any definitive resources on the subject I decided to keep mine in the fridge just in case

What You’ll Need

Cookie sheet, Parchment paper, Coffee grinder


Bacon Jam

Bacon Jam

  • Servings: 1/2 Cup
  • Difficulty: Easy

Finally a jam that's fit for a burger. You'll want this one on stand by for burger night's or just in general


  • 1/2 pound of Bacon (sliced)

  • 1/4 cup of Shallots (diced)

  • 1/4 cup of Brown Sugar

  • 2 tablespoons of Apple cider vinegar

  • 2 tablespoons of Orange juice (seeded)

  • 2 tablespoons of Bourbon

  • 3 Ginger (peeled; freshly-sliced)

  • 1 Bay Leaf

  • 1/2 teaspoon of Honey

  • Fresh ground pepper

  • 1 Jalapeño pepper (seeded; minced)


1. Cook the bacon in a large skillet over medium heat until browned and crisp and the fat is rendered, 7 to 10 minutes, stirring often and adjusting the heat as necessary. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain, reserving 1 to 2 tablespoons of the bacon fat in the skillet.

2. Add the shallot and jalapeño to the skillet and cook over medium-low heat until the shallot is softened, about 2 minutes, stirring often and scraping up the brown bits from the bottom of the skillet. Return the bacon to the skillet and add the brown sugar, cider vinegar, orange juice, bourbon, ginger and bay leaf.

3. Cover the skillet and let come to a boil, then reduce the heat and let simmer gently, uncovered, until most of the liquid has evaporated, 10 to 15 minutes, stirring occasionally.

4. Remove and discard the bay leaf. Transfer the bacon mixture to a mini food processor and pulse until the bacon is finely diced but not puréed, 10 to 15 times, pausing several times to scrape down the side of the bowl.

5. Place the Bacon Jam in a small bowl and stir in the honey and a couple of grindings of black pepper. Serve with crackers and assorted cheese, if desired. The jam can be refrigerated, covered, for up to 1 week.

BLT Salad

BLT Salad

  • Servings: 8 As A Side 4 As A Main
  • Difficulty: Medium

Wait a sandwich that's now a salad shut the front door


  • French baguette

  • 6 oz. bacon (about 9 slices)

  • About 6 cups washed lettuce (a delicate, leafy green is best)

  • 2 pints cherry tomatoes, halved

  • 1/4 cup loosely packed fresh basil, sliced into ribbons


For The Vinaigrette:

  • 2 tablespoons bacon drippings

  • 1/4 cup extra-virgin olive oil

  • 2 tablespoons cider vinegar

  • 1 tablespoon Dijon mustard

  • 2 teaspoons brown sugar

  • 1 teaspoon freshly ground pepper

  • Salt to taste


  1. Cube the baguette into 1/2 inch pieces (should provide around 4 cups of croutons).

  2. In a large non-stick pan, fry the bacon over medium-high heat until crispy. Transfer to paper towels to drain. Carefully remove 2 tablespoons of the bacon drippings and set aside, returning the pan to the heat. Add the bread cubes and toss until golden and crispy, stirring regularly, about four minutes.

  3. Mix all vinaigrette ingredients in a small bowl and whisk until emulsified. Crumble the bacon. Toss salad ingredients, bacon and croutons, drizzle with dressing and serve.


Bacon, Vinaigrette, Dressing, Straight Outta My Kitchen

Bacon Vinaigrette

Bacon Vinaigrette

  • Servings: 1/2 Cup
  • Difficulty: Medium

A Bacon Dressing So simple you'll keep it on hand


  • 2 Tablespoons Bacon Drippings
  • 1/4 Cup Extra-Virgin Olive Oil
  • 2 Tablespoons Cider Vinegar
  • 1 Tablespoon Dijon Mustard
  • 2 Teaspoons Brown Sugar
  • 1 Teaspoon Freshly Ground Pepper
  • Salt To Taste


1. Mix all vinaigrette ingredients in a small bowl and whisk until emulsified.

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Coq Au Vin

Coq Au Vin

  • Servings: 8 Servings
  • Difficulty: Medium

A classic French dish of chicken cooked in red wine, with Onions, Mushrooms and Bacon


  • 8 Chicken drum sticks
  • 1/2 cup of All-Purpose Flour
  • 2 Slices of bacon
  • 1 Onion (chopped)
  • 1 Carrot (chopped)
  • 1 Celery (chopped)
  • 1 cup of Red wine
  • 1 1/2 cups of Chicken broth
  • 10 Button mushrooms (chopped)
  • 6 Thyme sprigs


  • In a large re-sealable plastic bag combine drumsticks and flour and toss to evenly coat the chicken.
  • Cook bacon over medium-high heat in a preheated large heavy bottom pot or Dutch oven. Remove bacon from pot and set aside. Cook chicken pieces in oil from bacon until well browned, about 10-12 minutes. Remove chicken and set aside.
  • Add onion, carrot, and celery and cook until vegetables are tender, approx. 3-4 minutes.
  • Return chicken to pot; add stock, mushrooms and thyme, bring to a boil. Reduce to a simmer, cover, and bake in a 325°F (170°C) oven for 90 minutes.
  • Carefully remove chicken pieces from pot using a slotted spoon and arrange on serving platter. Spoon vegetables and sauce over chicken and serve.