Love. That’s what it is! Some your cruel devil’s heart could never understand. 
You could similarly make a vegetarian and I assume kosher version of Ham Salt with All Natural Vegetarian Ham Flavored Base.
GAH!! My Bacon salt adventure was mightily thwarted today at the Everett Cost Cutter. Apparently, they have had 2 or 3 people a day looking for the stuff. Perhaps tomorrow will bear bacon salt goodness.
Add some sage and sundry spices to the Ham salt and you got sausage salt.
Arrghhh! Stop it! puts fingers in ears la la la, I can’t hear you!
wanders off to find some brain bleach
The menu:
Cornbread muffins with Original Bacon Salt in the batter; six muffins total, three left plain, the other three with additional Bacon Salt, one of each kind, sprinkled on top.
Collard greens, broken down and thoroughly blanched, then sauteed with butter and Hickory Bacon Salt, and a handful of diced tomato tossed in at the end with a healthy dash of Bacon Salt to finish.
Dungeness crab cakes, two, one with Original Bacon Salt, one with Peppered, accompanied by a lemon-herb mayo-based sauce.
Results:
The crab cakes were good, but could have been better. As has been amply demonstrated in previous cooking, the heat definitely takes the body out of the Bacon Salt. A little more would have helped, plus a sprinkle after they came out of the frying pan.
The cornbread muffins were okay, but lacked something. I normally think of cornbread as having a sweet component, but I cut back on that so as not to interfere with the Bacon Salt. Again, the heat of baking degraded the Bacon Salt’s flavor. I don’t know how much more I could add to compensate without making them too salty, though. Next time I’ll make them a little bit moister, add a touch more Bacon Salt and a touch more sugar, and split them immediately after baking in order to add a dollop of Bacon Salt butter. Definitely keep all of this in mind if you want to try baking with Bacon Salt yourself.
The collard greens, thankfully, were great. The bacon flavor was an excellent complement to the dark and slightly bitter/peppery quality of the greens. Previous experiments suggested a final dash of Bacon Salt at the end; that was the right move. Delicious.
Next up: Adding Bacon Salt to the breading for Fried Chicken.
bacon
I’m thinking exactly the same thing, but under the breading. {bacon salt > flour > egg > breadcrumbs} I’m thinking Hickory with this application.
Got my three-pack a couple days ago, and have enjoyed it on everything so far. As a previous poster stated, GREAT with mac n’ cheese. Good with wings, too.
I think I screwed up, though. I talked it up so much before I got it that the SO is starting to forbid it before I cook something. I’ll have to start sneaking it in things and build her up gradually, much like how I got her to enjoy hot sauce.
What in the HELL HELL HELL took me so long to open this thread?!? I thought it was about bacon curing for some reason. Never in my wildest dreams could I have imagined such a product! I want!
I have either a brilliant, or brilliantly stupid idea.
Are any of you, my Bacon Bretheren, fans of the show Top Chef on Bravo?
I’m fairly sure that Season 3 has already finished filming, but there will likely be a Season 4.
We should start a grass-roots viral campaign to get Bacon Salt on the show as an ingredient for one of the quickfire challenges.
I can tell you the bacon salt boys are nice and responsive when contacted by email. (I accidentally ordered twice. They canceled my error-order quickly and pleasantly.)
bacon bacon bacon
I agree. I emailed them about how much I liked the product, and that I wish that I could buy larger sizes. They were very prompt and very nice. They also said that they were working on exactly that.
BTW I am going to be adding the hickory flavor to split pea soup that I am preparing right now… 
I opened this thread on Friday.
Today I gave in and joined the bacony crowd. A 3-pack has been ordered, and I look forward to adding that ineffable flavour of bacon to many dishes.
Would have gone well on the filet mignon I had tonight, which I think is what tipped me over the edge and into the slough created by everyone’s drooling. 
Well, I’ll be getting the bacon salt very soon as well.
However, a friend of mine is a complete and utter nonbeliever.
I shall convert him.
I tried it with some shrimp alfredo.
I added it to a huge pot of Chili Mac tonight. Wonderful! Subtle notes of bacony goodness highlighted the chili sauce.
Can you tell my wife is out of town this week?
Two words:
Hash Browns.
Orgasmic.
I’ve followed this thread right from the off.
I hate all you buggers out there with bacon salt, I really do.
We demand it becomes available in the UK 'cos I aint paying a fortune to have it shipped only for the postie to nick it.
I f just one of you had a heart you’d offer to mail me some in return for some of our excellent British chocolate
Bah, I’m a latecomer as well.
But the order is in!
and the wait will suck!
OK, I’ve got mine and it’s very good, but I think you’re doing something very wrong if you believe that.
Can you gimme until September, chowder? I’m moving, gotta save my pennies until then.