How to Make Bacon Salt

Bacon SaltAhh I love bacon…OK, only on occasion and primarily to add flavor to dishes like pancake syrup (yes, seriously!) and homemade gelato (yes, seriously!!). My bacon salt recipe is one of Wishful Chef’s most popular posts, and I think for good reason. It’s easy to make and allows you to have a little taste of bacon on things like chips, popcorn, tater tots or even cookies! Just in time for Superbowl Sunday!

If you love the taste of bacon and wish everything tasted like it, then this recipe is for you! Bacon salt is a simple seasoning that can bring so much flavor to a dish. And sorry to mislead you with the title but I actually used prosciutto to make the ‘bacon’ salt. I prefer using prosciutto slices because of their delicate and intense flavor. They’re paper thin, not as fatty and get extremely crisp and flaky after they’re baked. But if you don’t have prosciutto, bacon works just as well.

Add in any salt you like. I like coarse sea salt because you can alter the size of the crystals to your taste while grinding the mixture. Flaked sea salt also works nicely. Use the bacon salt to top on eggs, roasted vegetables, potato chips and dare I say, ice cream! We’ve been using it almost everyday since I made it because it’s that good.

Place your prosciutto or bacon slices on a pan.

Bake until very crispy.

Place slices on a paper towel to absorb the oil.

Break into pieces and place in a mortar and pestle.

Crush into small pieces.

Add salt.

Grind everything together until mixed.

Place in an airtight container and store in the fridge.

Use bacon salt to top on foods like eggs, fries, chips or salads.

How to make Bacon Salt

Bacon Salt

How to Make Bacon Salt Recipe

  • 2-3 prosciutto or bacon slices
  • 1 teaspoon coarse sea salt, or half teaspoon fine

Heat oven to 375°F.

Place prosciutto slices on a baking sheet and cook for 20-25 minutes, until crisp. Let the prosciutto rest outside on paper towels to absorb the oil. With the paper towel, pat off excess oil.

Break prosciutto into small pieces and place in a mortar and pestle. Crush into small pieces, then add salt and grind until salt breaks into smaller pieces and mixes in with the prosciutto. Store in an airtight container in the fridge.

Total Time: 30-35 minutes
Yield: makes about 1/4 cup
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43 Responses to “How to Make Bacon Salt”

  1. cakebrain February 4, 2012 at 9:28 pm #

    oh man. you made my day!

    • Barb February 4, 2012 at 9:45 pm #

      Isn’t bacon (in moderation of course) the best thing in the world? 😉

      • zacnalx February 3, 2014 at 7:10 pm #

        In moderation? Who can eat just a few at a time? Enjoy life and enjoy bacon! lol

  2. Anna @ hiddenponies February 4, 2012 at 11:27 pm #

    Delicious!! How long does it keep for? (Not that I imagine it will last long… :))

    • Barb February 4, 2012 at 11:37 pm #

      Haha, I know, ours is almost gone 😉 But I would say since salt is a natural preservative you can keep it in the fridge for a few weeks, if not longer.

    • Redfox007 February 4, 2014 at 5:58 pm #

      Bacon, being cured already, along with the Salt, should last forever….unless eaten earlier..

  3. Cathy @ Savory Notes February 5, 2012 at 12:05 am #

    I love this idea, it’s brilliant!

  4. Sindy February 5, 2012 at 4:39 am #

    Wow, if only. I was just told a few days ago I can’t have salt anymore and then I come across your post. Gotta be some sort of omen. Looks absolutely fabulous.

    • Barb February 5, 2012 at 9:23 am #

      Sorry to hear that Sindy… Do you think it’s possible to take out the salt and just use bacon bits? Or would that still be too salty?

  5. Diana February 5, 2012 at 10:56 am #

    Ooh…your bacon salt on the homemade chips would make such a tasty snack…

    • Barb February 5, 2012 at 3:29 pm #

      Yeah, we tried that and it was pretty good!

  6. myfudo February 6, 2012 at 4:50 am #

    This is the answer to boring dishes…ANything that this bacon salt touches will turn into gold! Page bookmarked.

  7. Sarah February 6, 2012 at 10:01 am #

    How long can this normally last if left in a air tight jar?

    • Barb February 6, 2012 at 10:12 am #

      Salt is a natural preservative, so it should be good for at least a few weeks, probably longer.

  8. Candy February 6, 2012 at 10:38 am #

    Brilliant! Love your double decker salt cellar too!

    • Barb February 6, 2012 at 3:37 pm #

      Thanks Candy! It definitely helps with my cooking and also looks nice 🙂

  9. ala-kat February 6, 2012 at 2:54 pm #

    Having just made some awesome bacon jam, me thinks it needs a friend in the fridge and this salt will be perfect 🙂

    • Barb February 6, 2012 at 3:40 pm #

      Haha, I’m positive the bacon jam needs a friend in the fridge 🙂 And how did your bacon jam turn out? I never made it before.

      • ala-kat February 6, 2012 at 5:08 pm #

        It turned out GREAT. A little tangy (apple cider vinegar), a little sweet (substituted cane syrup for the maple – that’s how we roll down here), and very bacon-y. Slather some on toast and top with a poached or fried egg, use as a spread for a sandwich, just yummy. This is the recipe I used – it takes a while but it really is very easy.

        • Barb February 6, 2012 at 8:04 pm #

          Nice! Glad the hard work paid off.

          I need to make this soon, maybe even post my own version of it here on Wishful Chef 🙂

          • ala-kat February 6, 2012 at 9:29 pm #

            me thinks this recipe has great potential… maybe some chocolate undertones or maybe some heat from adobe or Hungarian paprika? Hmmmm….

  10. ala-kat February 6, 2012 at 9:30 pm #

    I did only make 1/2 the recipe.. glad I didn’t lock into the whole thing cuz you now have me thinking 🙂

    • Barb February 6, 2012 at 10:30 pm #

      Hmm, I like your idea with adding some heat to the bacon jam. I must experiment!

  11. Bacon Salt February 13, 2012 at 6:12 am #

    Does look as easy and simple as official Bacon Salt. Probably tastier though…

  12. ala-kat February 16, 2012 at 7:24 pm #

    Now sitting in the fridge keeping the bacon jam company. Had the better part of a red onion that I needed to do something with, so guess what? Homemade onion salt, keeping the bacon jam & salt company 🙂 Hmmm, thinking about garlic salt, have to look up drying garlic….

    • Barb February 16, 2012 at 7:29 pm #

      Awesome! Sounds like one big happy family 🙂

      Happy you made the bacon salt and onion salt sounds like a great idea too. Did you follow a specific recipe for that?

      • ala-kat February 16, 2012 at 8:11 pm #

        No recipe, unless you count yours 🙂 I took your lead and dehydrated the onions, grind them and add salt. Don’t know if my ratio is all good, but I made it mostly onion. Now this is some onion salt I don’t mind using, as will the garlic. It is just better 🙂

        • ala-kat February 16, 2012 at 8:26 pm #

          and now I’m really starting to think outside the box. Poblano pepper salt? Jalapeno salt? Tomato salt? Oh my, the possibilities…

        • Barb February 16, 2012 at 8:26 pm #

          Oh nice, glad my recipe could be adapted so easily. I might add that to the post.

          Still need to make that bacon jam…

          • ala-kat February 16, 2012 at 8:38 pm #

            Do add it to your post!! This is a very adaptable recipe and we should not put limits on ourselves. I was just playing around and it worked 🙂 We should play more.

  13. Beth @ Aunt B's Kitchen February 17, 2012 at 6:08 pm #

    Oh my! You made my day! This looks absolutely wonderful!

    I’ve pinned a link to this page on my Pinterest boards. Hope that’s okay with you.

    • Barb February 17, 2012 at 6:17 pm #

      Thank you Beth! No worries, appreciate you linking back to my site. Let me check out your Pinterest boards now 🙂

  14. ala-kat February 18, 2012 at 5:17 pm #

    This stuff brings a Bloody Mary up a to a new level 🙂

  15. Katherine March 28, 2012 at 8:40 pm #

    This is such a smart idea! Thanks for sharing! I think I am gonna give it a try 🙂

  16. Leslie April 11, 2012 at 11:50 am #

    Thanks for sharing, you put a smile on my face! I’ll definitely make this. 🙂

    • Barb April 11, 2012 at 12:12 pm #

      Awesome Leslie, thanks for stopping by and hope to see you around 🙂

  17. Dale Bejger December 18, 2012 at 10:46 pm #

    Maybe bacon[prociutto] pepper? Will the bacon retain enough salt to form a trifecta?

    • Barb December 19, 2012 at 10:45 am #

      Ooh, never thought of making a pepper version, thanks for the suggestion! Might have to include some salt to preserve it? I’ll have to do some testing 😉

  18. Redfox007 February 4, 2014 at 5:59 pm #

    My question on this is, where do you find Bacon with that much lean meat on it?

  19. Miriam June 4, 2014 at 5:33 pm #

    My son loves bacon almost more than life itself. Can’t wait to make this for him! Thanks for the idea!

  20. Sean October 27, 2014 at 6:17 pm #

    I’m the founder/moderator for Punk Domestics (, a community site for those of use obsessed with, er, interested in DIY food. It’s sort of like Tastespotting, but specific to the niche. I’d love for you to submit this to the site. Good stuff!

  21. Julia January 7, 2015 at 4:17 pm #

    This is a great tutorial, thanks Barb! We used a similar method to make Prosciutto salt for cocktails, but like you mentioned, I sneak it on eggs all the time! (And we also gave some away as stocking stuffers for Christmas!)


  1. Homemade Baked Sweet Potato Chips - Wishful Chef - March 15, 2014

    […] I love sweet potatoes. Whether they’re made into fries, oven roasted or mashed, I can’t get enough. Oh and they’re also super healthy, so there’s nothing not to like! This recipe is really easy and all you need is ONE sweet potato, olive oil, salt and pepper. That’s it! But I strongly advise to have a mandoline for making homemade chips, using a knife will take forever. A mandolin is a lifesaver when slicing up super thin veggies. I didn’t bother peeling the sweet potato but feel free if you don’t like the tough exterior. My baking method is slow and on a low heat setting. This helps prevent burning the chips. Top with a sprinkle of herbs or bacon salt. […]

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