You can add the savory, smoky taste of bacon to almost anything with this Smoky Bacon Salt. Save this recipe—you’ll reach for it again and again.
Why we love bacon salt
- Get a gentle bacon flavor without cooking bacon every time. A sprinkle of bacon salt brightens savory dishes quickly and easily.
- This seasoning actually includes real bacon and works great wherever you’d normally use salt. One of my favorite swaps is using it instead of regular salt in creamed corn recipes.
- Use it as a finishing salt on fries, steaks, burgers, roasted vegetables, or stirred into pasta for an addictive, smoky note.
- Making your own bacon salt at home is simple and often tastes better than store-bought versions, which can be expensive or include strange additives.
What is bacon salt made of?
Bacon: Use thick-cut or your preferred bacon. See notes for tips on getting it perfectly crispy so it grinds well.
Salt: Coarse sea salt or kosher salt works best. Coarser grains break down to the ideal texture when processed with the bacon; pre-fine salts can become overly powdery.
Paprika: Smoked paprika adds color and enhances the smoky flavor. Adjust amount to taste for more or less smokiness.
How to make bacon salt
Step 1: Cook the bacon until it is very crisp. Reserve and let it cool slightly, then break into pieces.
Step 2: In the bowl of a food processor combine the bacon pieces, the coarse sea salt, and smoked paprika. Pulse or process until the mixture reaches a fine, even consistency. For a coarser texture, pulse less.
Step 3: Transfer the bacon salt to an airtight jar and store in a cool, dark place. Use it to season dishes as you would any finishing or table salt.
Tips & tricks
- Cook bacon however you prefer—skillet, air fryer, or microwave—but make sure it’s very crispy so it pulverizes cleanly with the salt.
- Microwave method: Lay bacon in a single layer on paper towels, cover with another towel, and microwave about 4–5 minutes depending on thickness and power.
- Store bacon salt in an airtight container away from moisture and heat. It will keep up to six months at room temperature in a dark, dry spot. Do not refrigerate—moisture will make it clump.
- For a stronger smoke flavor increase the smoked paprika or replace part of the sea salt with smoked salt.
Bacon salt FAQs
How do you use bacon salt?
There are many uses: rim a Bloody Mary or whiskey cocktail, finish grilled steak, toss with fries, rub into baked potatoes before roasting, or simply use it in place of regular salt in savory recipes. Try bacon-salted fried or sunny-side-up eggs for instant flavor.
Is bacon salt vegan?
No. This homemade recipe uses real bacon. If you want a vegetarian bacon-flavored option, commercial vegetarian “bacon salt” products exist, but they won’t contain actual bacon.
More delicious bacon recipes
- Bacon Pancakes
- Bacon-Wrapped Jalapeño Poppers
- Bacon-Wrapped Little Smokies
- Southern Fried Corn
- Loaded Bacon Ranch Potato Salad
- Bourbon Bacon Pecan Pie
Smoky Bacon Salt
Julie Kotzbach
Pin Recipe
Equipment
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Food Processor
Ingredients
- 8 strips bacon
- ½ cup coarse sea salt
- 1 teaspoon smoked paprika
Instructions
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Cook the bacon until crispy in a large skillet, air fryer, or microwave. Drain on paper towels if needed.
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When the bacon is cool enough to handle, break it into pieces. Add bacon, sea salt, and smoked paprika to a food processor. Cover and process until the mixture becomes a fine, even salt. Pulse less for a coarser texture.
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Transfer to an airtight container and store in a dry, dark place for up to six months. Avoid refrigeration to prevent clumping.
Nutrition
Calories: 46 kcal
Carbohydrates: 1 g • Protein: 1 g • Fat: 4 g
Sodium: 3610 mg (per serving — high due to salt content)
All nutritional information is an estimate and can vary based on brands, measurements, and portion sizes.
If you made this recipe, leave a comment and star rating to let others know how it turned out.