Yeild: approx 1 cup Prep: 5 mins Cooking Time: approx. 25 mins The bacon cheer: Bacon Bacon, in the pan its so much better than unsmoked ham yay bacon! Alright now the pom poms are away and the mini skirt is off ... Here's my preferred ingredient list to make bacon salt. Of course change the seasonings to suit your own style, however I recommend DON'T add in any more salty flavours such as onion salt, garlic salt etc. This stuff keeps for ages. Feel free to give us some ideas where we can use more bacon INGREDIENTS 6 rashers of bacon 1/2 Cup Sea Salt / large grain salt 2 teaspoons freshly ground Peppercorns 1 teaspoon Smokey Paprika 1/2 teaspoon cayenne pepper 10 ml EVOO / Oil METHOD 1. Preheat your oven to 180 deg C. remove the round end of the bacon rasher and reserve for another meal. 2. Leaving the rhind on, coat the strip very lightly with oil & place into the oven til very well cooked & crisp. 3. Remove to cool & thoroughly pat dry with paper towel This is how crisp bacon should sound. Nb: the bacon will harden slightly during cooling. This is called bacon grease. Keep this in the fridge next time you make popcorn OR cook a burger. 4. Break the cooled bacon into smaller chunks and blitz in a food blender to create a semi-paste 5. Scrape down the sides, add in the Sat flakes & seasoning. If you want a finer grain process further in a coffee grinder. 6. Keep in an airtight jar in the fridge for 6 months. (salt is a natural preservative) The flavours will improve as time goes on. Serving ideas: grilled sandwiches Mac & Cheese Potato bake Baked potatoes poached eggs Steaks with Worcestershire sauce the list is endless.