Upon reading a few food blogs and magazines, it's obvious people love to find out about new trends and new items.
Emeril Lagasse always talked about his love of pork in his meals, and perhaps it is through that that one can learn about our own culinary preferences. Why did we become a fan of this or that, was it passed along from our parents? Or we know that our parents may have alternates recipes through time, only to realize that the original way you remember a dish was the best way. Maybe it shouldn't be a surprise that people have shown a re-appreciation for bacon, enough for a company to create something as trippy of a concept as
Baconaisse. Now, I'm not big on mayo unless it's with canned tuna to make sandwiches, but the idea of bacon mayonaisse is interesting. Some thing it's disgusting, and yet most of the time people are eating mayonaisse with some other flavor. The people behind Baconaisse,
J&D's (for Justin & Dave) have created something that is equally as interesting, and one that I was able to find locally:
Bacon Salt.
Maybe you're asking "do I need Bacon Salt in my life?" It may not be a deep need, but it is something that you will want to try on everything once you taste it. I found this amongst the other salts and seasonings and had to try it. There are a number of varieties: Original, Peppered, Hickory, and Natural, but I decided to try the Original, I figured it was safe. Bacon Salt's slogan is
Everything should taste like bacon, so if you are a bacon freak, you are going to love this.
The label states that this salt is "Bacon Flavored Seasoning Salt" and that it's "Artificially Flavored". It is being promoted as being something even vegetarians can have, and it's "zero calorie, zero fat, and kosher". Believe it or not, this Bacon Salt is "low sodium". Okay, so this Bacon Salt is vegetarian friendly and low sodium? How in the world did this happen? The first ingredient in the list is sea salt, but then you're getting into garlic, paprika, and a number of other things so while salt is obviously primary, it's the mixture of the other elements that gives Bacon Salt its flavor.
How about the flavor? I had read somewhere that the flavor tastes similar to what you'll taste when you buy a can or bag of roasted almonds. Not quite but close, and I can only imagine what the Hickory Bacon Salt would taste like, but if you like that same smokiness, you'll really like this.
I tried it on a number of things, including corn on the cob, French fries, and lightly on scrambled eggs, and a bit on macaroni & cheese, and it's really good. I also heard it tastes great on mashed potatoes but I haven't tried that out yet. I would assume it would taste really good within a grilled cheese sandwich, along with ribs and steak, because it is indeed a seasoning. I would definitely recommend this but don't overdo it, because the flavors are strong and too much may not be a good thing. Just a dash or two will work well.
I bought this about a month ago and was ready to review it but felt I should try it on other foods. At one of the local markets they sell Bacon Salt (Original) in bulk, so ideally if you like it you can get a scoop and refill the bottle for much cheaper than you would if you bought another bottle. Although if you like one variety, you'll want to try out the other three.
If you end up liking Bacon Salt or are able to find Baconaisse, or aren't sure what to apply it on, you'll want to look through the
Bacon Salt Blog.
EDIT: These guys even made
Bacon Lip Balm.
EDIT #2: Going through the Bacon Salt website, they now have varieties for Cheddar Bacon, Applewood, Maple, Jalapeno, and Mesquite. This may become the crack of salts, and if one adds this to a McGriddle, it will truly be the crack of food.
