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Canada is truly a mysterious land, causing many to ponder if Canadian bacon is just "bacon" once you cross the border. Likewise, is Canadian whiskey just "whiskey" in the Great White North? As if that didn't blow your mind, here's a drink that will take it a step further, way further.
"Canadian Bacon"
Canadian Whiskey
Maple Syrup
Lemon Juice
...with a rim of Bacon Salt
...and a Bacon Swizzle Stick
-- submitted by Joyce
For the record, we have no idea what they would call this in Canada...
A few months ago, we learned about about Phog.net, a message board at the University of Kansas, after realizing that many of our first several hundred orders were inexplicably coming from the state of Kansas. It turns out that the fine people at Phog.net were talking about Bacon Salt well before we launched it. Soon after word spread on the message board, they started doing some HILARIOUS Photoshop artwork of Bacon Salt. We decided to turn it into a contest, and offered a free year of Bacon Salt for the best one.
We don't know why it took so long to get to this other than to say we've been busy shipping out thousands of bottles of Bacon Salt out to people in all 50 states and 26 countries. But without further ado, the winner is... "thou shalt make everything taste like bacon."
In a way, we feel like we really are on a divine quest to make everything taste like bacon. Or at the very least, that someone or something really wants us to make this happen. The volume of orders to date - without a marketing budget to speak of - have forced both Justin and I to quit our jobs to pursue bacon-flavored interests. This is nothing anyone would have predicted for us (including ourselves).
So an overdue thank you goes out to the members of Phog.net, and we hope to make it out to your great state in the next year to celebrate the holy miracle that is bacon. We'll be reaching out to the winner shortly to send out your prize.
Dave & Justin
By popular demand, here is an unbelievably delicious recipe for potatoes and gravy that can be served for breakfast or dinner. This was submitted by Mark as part of the recipe contest.
Fried Red Potatoes with Bacon Salt Pork Gravy
Dice the potatoes inch ½ inch cubes. Place in hot frying pan coated with vegetable oil, turning regularly to brown all sides. Season with salt and pepper while cooking. Add the onions and peppers the last few minutes and cook till onions and peppers are tender. The potatoes should be nice and brown on the outside and fully cooked in the middle.
At the same time.
Brown the ground pork in a skillet till completely cooked. Break up the pork into small pieces while cooking. Depending on how lean the meat is, add a little bit of oil to barely coat the pork. When the oiled pork is hot, add the flour a little at the time, you want just enough to soak up the liquid in the pan. The pork should be fully cooked before adding the flour. Continue cooking till the floured pork begins to brown. Add about half a cup of milk and quickly stir it into the floured meat. Stir in the rest of the milk a quarter cup at a time, continue cooking till it coats a spoon. If the gravy gets too thick, add more milk. Season to taste with salt, pepper and Bacon Salt™.
Scoop a pile of the fried potatoes into the middle of a plate. Ladle the gravy over the top. If eating with breakfast, add a couple slices of buttered toast. If eaten with dinner, add a vegetable of your choice and a buttermilk biscuit. Save the last piece of biscuit to wipe up the last of the gravy off the plate.
YUM!!!
We had a lot of fun with our first Bacon Salt Recipe contest. The recipes were incredible, from salads to barbecue and everything in between - we all gained about 10 pounds. There were snack foods like popcorn, salads like summer salads, pasta salads, drinks like bloody marys and vodka shots, cheese grits, vodka soaked tomatoes, amazing pork burgers, salsas, and even rock candy and fried pickles.
All the great entries made it very hard to pick just one winner. So we decided to pick one grand prize winner (year of free Bacon Salt), and a few honorable mentions (free 3-pack of Bacon Salt).
Grand Prize Winner - year's supply of Bacon Salt:
Bacon Salt Fried Chicken, by Rod L. - this was sooo good. Congratulations!
Honorable Mentions - one free sampler pack:
We'll post some more of the great ones on here over the next couple of weeks. We'll also announce a winner of our Bacon Salt photoshop contest with folks from the University of Kansas's phog.net (we're slow on the draw on that one, but getting to it!).
Thanks again for all your entries, and if you have more recipes to send, we'll enter you into the next contest if you email them to us at recipes@baconsalt.com.
You should start noticing Bacon Salt on store shelves at many retailers in the Washington and Oregon areas (website update to come). Since we're based in Seattle, it only makes sense to ensure we're in the stores in our backyard.
So where's the second stop on the Bacon Salt world tour? Grand Rapids, Michigan.
... What??!
A 180+ store chain called Meijer recently put us in their test store in Grand Rapids. There is a very limited quantity of Bacon Salt to be had free of the USPS's shipping charges at the Meijer store at 5531 28th St. SE in Grand Rapids.
As a new product, this is obviously a big deal for us, so if you are in Grand Rapids, be sure to head down there and pick some up. Or if you know someone in Grand Rapids - a cousin, a college roommate, an ex- girl or boyfriend that you didn't screw over, grandchildren, whoever you know within a 50 mile radius - please let them know!
Viva la Bacon Salt revolution.
J&D
A yearly tradition at our house (and probably thousands of others') after pumpkin carving is a batch of toasted pumpkin seeds extracted from the carved out pumpkins. Usually, we have it with butter, garlic and salt. This year, we added Bacon Salt to the mix with absolutely delicious results. We tried all 3 flavors, but as was our experience with popcorn, the clear winner was Peppered and garlic powder.
Here is the recipe from this delicious experiment:
Bacon Salted Toasted Pumpkin Seeds
The pumpkin seeds should be crispy on the outside but not too dry inside. If you don't like the extra kick that Peppered provides, Original is also delicious as a replacement!
By the way, we're going to announce the winner from our recipe contest tomorrow on this blog. Stay tuned, and if you have more recipes, please email them to us at recipes@baconsalt.com. If you don't make this contest (for a year's supply of Bacon Salt), we'll enter you into the next one!
KCRW in Santa Monica, one of the largest and most respected public radio stations in the country, has a *great* show humbly named Good Food. The show introduces listeners to new food finds, restaurants and recipes. Justin was recently interviewed on it about Bacon Salt, and the audio can be found here: http://www.kcrw.com/etc/programs/gf/gf071020mori_ex_cacao_bacon_ (click on pod and then select Good Food's pod link).
One of the old standbys I used to make regularly in college were turkey tacos. They're low in fat, high in protein and quick to make. This is especially handy now that I'm a parent of a 2 and a 3 year old and welcome any meal I can make in 20 minutes or less while the two kiddos are fighting over whatever toy they covet at the moment.
Last night I made turkey tacos, and added a liberal dose of a mix of Peppered, Original and Hickory Bacon Salt. These were actually the best tacos I've made or had in a long time - and usually turkey meat is my least favorite filler for tacos. I just used an off-the-shelf taco seasoning plus some sauteed onions and green peppers, although those would be optional. They were moist, just the right amount of salty and so delicious that I had some in my eggs the next day.
There's nothing quite like college football and a good steak on the barbecue. Here's a great way to baconize your steaks:
The end result? Sweet and smokey inside, a little bit of a peppery kick on the outside, and absolutely delicious!
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