See my previous post. It has far less sodium than regular salt, and even less than “Lite” salt.
That’s “per serving.” As I found in cooking tests and related in my long message a couple of pages ago, you have to use quite a bit of the seasoning to get acceptable flavor, more than would be suggested by the “serving size” on the nutritional label.
Yesterday I put some bacon salt in one of those Nutrisystem parmesan & broccoli noodles cups. It was HEAVEN and I don’t normally even like that stuff…
It’s HERE!!!
:: happy dance ::
As promised, here’s the Bacon Salt story as it appeared in our newspaper link Scroll down past the skateboarder to the second story. That link will conly be good until about 3 p.m. Thursday, and I’ll post the copy here then.
You, sir, kick all kinds of ass.
I got Bacon Salt in my mailbox today!!! Hubby is grilling pork chops with bacon salt as seasoning as we speak. Can’t wait for them to be done!!
Bacon Salt has jumped the shark. 
I know. Bacon salt is so last week. None of the foodies I know are using it anymore.
Ooo… shark salt!
::doffs hat, bows::
Not at all, sir. It merely consists of swiping (with permission) from the best.
That figures, stuff is always passé by the time I get around to joining in. But I still need to balance my checkbook before ordering and I have had some recent unexpected expenses that may not leave me much for luxuries.*
I did have an idea about a use. Perhaps Cervaise could answer? Has it been tried in baked goods? I thought I saw a mention of biscuits somewhere. I wondered if the amount of bacon salt used would need to be more than plain salt because there’s less salt in the bacon salt? And if you use more would that mess up the recipe? Would it even be enough to impart any bacony flavor? I was thinking of trying it in popovers.
*I know many of you will say it is a necessity not a luxury, but at this point it has to go into my luxury column.
My package arrived this evening! 
Since it was a work day for Jayjay and myself, I didn’t get to try anything fancy. We thoroughly enjoyed it with mashed red potatoes.
Next up? I am planning on using the pepper variety on a roast beef that I will be making Friday, and the regular flavor pasta carbonara next week.
10:45 PM. I wake up in a daze on my couch, with that groggy feeling that only comes from napping too long in a hot room. I reach over to my mouse, and through half-closed eyelids check my e-mail. I have a message from USPS. “Package delivered? What did I order?” my brain thinks, slowed to a turtle’s crawl by the overabundance of sleep. A gear clicks into place. I realize I ordered bacon salt about 3 days ago!!
In one bound I jump off the couch, breaking into a run to the door. Wearing only boxer shorts, I dash to the front of my apartment building where the mailboxes are located. “KEYS!” I realize my keys are back inside. Faster than any man has a right to move in boxer shorts, I bound back up the flight of stairs. I lurch for my keys on the counter, and then back outside I go.
I am panting heavily by this point. My hands shake with adrenaline as I fumble with the mailbox key. With a satisfying click, the key slides into place and the mailbox creaks open. I peer inside at the waiting package. I feverishly tear the box open, and three plastic containers fall out.
I raise my hands to the sky, and let out an animalistic howl like a wolf over his fallen prey. I hear windows slam as the neighbors try to block out the bone-chilling sound, but I do not care. My bacon salt has arrived.
Another 3-pack ordered!
From Hometownboy’s article:
Does this mean we can finally forgive Bob Saget for his crimes against humanity? Could it be that the Creator had a master plan all along, and that he allowed AFHV to exist just to bring us Bacon Salt?
I’m a little late to this party, but my wife and I ordered the three pack about a week and a half ago. We just got our Bacon Salt today. We’ve only tried it on a garden-grown tomato so far and I’m still sort of on the fence about the stuff. I think that the tomato that we used was a little subpar, so that may be coloring my impression so far. You guys weren’t kidding when you said that there was a fine line between using just enough and using too much of the Bacon Salt. The taste really lingers with that stuff, let me tell you.
I’m anxious to try it on a bunch of different things over the next few days. I’ll start mentioning it to family and friends after I’ve given it a fair shake – no pun intended.
Tonight was mostly leftovers, but I did get to try some bacon salt on steamed asparagus, and some avocado.
Steamed the asparagus, and brushed on a little butter. Sprinkled on some original Bacon Salt, and enjoyed. Verdict? [Mr. Burns]Excellent![/MB] Normally I blanch the asparagus, then I wrap asparagus in bacon and cook it on the grill. This recipe is almost as good, and way easier to do.
Again with the original Bacon Salt, on fresh avocado. Again superb.
I’m, out of town this weekend, so a full on road test of all three varieties will have to wait till early next week.
I haven’t tried any baking yet. I think my first test will be something simple, like cornbread.
Hmmm, what am I doing for dinner tonight…
All right then. Cornbread it is!