August 26, 2008

Bacon Uber Alles

Bacon Salt

Should everything taste like bacon?

Bacon Salt. I'd heard about it on the intarwebs, but I assumed it was a novelty with a very small distribution. But yesterday as I crouched to grab a box of regular salt from the bottom shelf at Stop & Shop, I came face to face with the stuff.

I was about to cook up some salt potatoes, so I figured that this was the perfect time to try bacon salt. I chose some baby Yukon Gold and hurried home.

The potatoes were, of course, delicious, and made a decent platform for tasting Bacon Salt.

Bacon Salt doesn't contain any bacon, nor any animal products. It has that "K" kosher certification symbol on the packaging, and is gluten-free, so it's aiming for a large audience.

But does it taste like bacon? Kinda.

The good news is that it is tasty. I tried the "Original" which has a slightly smoky flavor. Despite the name, it claims to be low in sodium. That's not too hard to believe, since it actually is not overpoweringly salty. When I tasted some straight, I detected the salt, but also other savory, meaty flavors. Some of the tiny crumbs that make up the mixture are slightly chewy. I assume this is some sort of vegetable protein. It definitely adds to the mouth-feel; getting it a little closer to the bacon target.

I don't think anything but real bacon actually tastes like bacon. But this product is a superior flavor and delivery mechanism to synthetic bacon bits, (not to hate on Bac-Os, which are OK as long as you're not expecting actual bacon).

At around $4.50, it's slightly pricier than some other yummy brand name spice mixes, like Montreal Steak Seasoning, Montreal Chicken Seasoning and Mrs. Dash. And, of course, it's pricier than if you were to make your own spice mix (mental note - come up with recipes for spice mixes to post on blog). It might be worth the price if you're going on a diet and need something to wake up your taste buds as you face a long stretch of low fat and low calorie eating.

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Posted by James at August 26, 2008 12:10 PM
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I blogged about this over the winter and have been unable to find a source for the stuff. If you find a source, please let me know! Yum, yum, yum.

Posted by: Kitten Herder at August 26, 2008 12:58 PM

I got mine at Stop & Shop, and it looks like many of the other Stop & Shops in New England carry Bacon Salt as well.

Failing that, they have an online store:
http://store.baconsalt.com/

Posted by: James at August 26, 2008 1:06 PM

If you cured bacon with bacon salt, what would happen?

Posted by: Bull at August 26, 2008 2:01 PM

I wonder if it would be good on a salad.

Posted by: Julie at August 26, 2008 4:22 PM

I'm going to say "probably not on it's own."

Posted by: James at August 26, 2008 4:28 PM

Except without the apostrophe. What was I thinking?

That should be "Not on its own."

Posted by: James at August 26, 2008 4:28 PM

I bet it would be good on popcorn

Posted by: Bull at August 26, 2008 4:29 PM

Of course not on its own, but instead of regular salt. When I don't have any dressing, I use salt, pepper, onion and/or garlic powder, oil, and vinegar.

Then, as I'm pouring on the vinegar, I say "oh damn, why'd I use salt?" It always turns out okay, but it seems like overkill.

But if I used bacon salt instead, that'd be better than overkill.

Posted by: Julie at August 26, 2008 5:03 PM

I got the hickory flavor. It's really, really good. The MSG is very noticeable when you take it straight, but it'll be nice in a grilled cheese sandwich. Or, like, everything else.

Peanut butter and bacon salt? Yes please! (Don't knock it till you try it.) (Warning: I haven't tried it yet.)

Posted by: Julie at August 26, 2008 11:15 PM

I got the Peppered version for work.

I heard they had a "Maple" which didn't make it out of beta testing.

Posted by: James at August 26, 2008 11:43 PM

Obviously they didn't taste the maple one on me. (I don't see how someone can screw up maple.)

Posted by: Julie at August 27, 2008 12:28 AM

I was surprised, too. We could probably simulate it with a bit of dehydrated maple flavoring.

Posted by: James at August 27, 2008 12:34 AM

I wonder whether Spam and other canned "meat" would be improved with a sprinkle of Bacon salt.

Are you and Ryan up for Canned Meat Taste-off II?

Posted by: Patti M. at August 27, 2008 3:23 PM

Who knows... but I don't think there is a ton of enthusiasm about canned meats in the wake of the last taste-off. :)

Posted by: James at August 27, 2008 3:30 PM

Oh, that reminds me - you can now buy "Spam Singles." Spam by the slice.

I don't think Spam needs more salt, even if it's bacony.

Posted by: Julie at August 27, 2008 4:19 PM

I'll bet you there is low-salt Spam out there somewhere. Searching now...

Saints preserve us, there is Spam with BACON. And yes, there is a Spam Low Sodium, but I can't seem to get the "nutrition" information panel, only the blurb on the front of the can that reads "25% less sodium since 1986," whatever that means.

http://www.spam.com/eatspam/varieties.aspx

Posted by: Patti M. at August 27, 2008 6:58 PM

I heard on NPR this morning a discussion with the governor of MN of their state fair in which she mentioned there will be chocolate-covered bacon on a stick.

Discuss.

Posted by: Patti M. at August 30, 2008 10:47 AM

Interesting combination.

Have you ever heard of Scotch eggs? I hear it's a hard boiled egg, covered with sausage and rolled in bread crumbs, then deep fried.

They forgot the chocolate!

Posted by: James at August 30, 2008 11:23 AM

I think I would try either one, actually, provided the bacon was turkey or Morningstar, though I'm not sure Morningstar would hold up to deep frying.

Posted by: Patti M. at August 30, 2008 12:27 PM

Bob just reminded me that we saw bacon chocolate at Whole Foods. I exhorted him to buy it, but he declined.

Here's a photo someone posted on flickr: http://www.flickr.com/photos/mrdelayer/2707870739/

Posted by: Patti M. at August 30, 2008 12:29 PM

I'd try either of those, too. I love bacon and I love fried.

Posted by: Julie at August 31, 2008 5:41 PM

Similar to Bull's musing on curing bacon by using bacon salt, would it be delicious or sensory overload to make the chocolate-covered bacon on a stick with bacon chocolate?

Posted by: Patti M. at September 1, 2008 10:24 AM

Let's try it and find out!

Posted by: Julie at September 1, 2008 7:16 PM

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