The Official Bacon Salt Blog

The Perfect Way to Bring in the New Year: The Hickory Bacontini

For your New Year's drinking pleasure, this is a recipe sent to us from Jessica. Happy New Year's everyone from J&D's! Here's her note and her recipe:

This weekend during a taste-test in advance of our New Year's party, we discovered the best innovation on the martini since vodka started corrupting it.   The Hickory Bacontini.

We tried the recipe with both regular and hickory bacon salt and the hickory is by far superior.  I'm not sure that the olives need to be habanero, but it's all we had at the time and I wouldn't want to recommend anything less than what gave us such excellent results.

Mix a gin martini

  3 parts gin (we used cheap Gordon's because we figure the bacon would cancel out anything delicate)

  1 part dry vermouth

  shaken briefly with ice

pull a habanero stuffed olive out of the jar and use it to moisten the edge of your glass

rim the glass with hickory bacon salt

dab the olive in more hickory bacon salt then drop it into your glass

strain drink into glass

Drink the Magic...

 

Regular Baconnaise is back!

As we've posted before, we went through all of our Regular Baconnaise during the holidays. Great news - Regular Baconnaise is back on our website and ready to ship! We're still out of Lite Baconnaise, but are working on making more and will post an update soon.

If you're ever cooking muskrat...

Then the fine people in the Hannity.com forum have a recipe for you here. Seriously, we didn't even know you could eat muskrat. But if you are, you might as well make it with Bacon Salt.

BAKED STUFFED MUSKRAT with BACON and CARROTS

serves four

1 muskrat
3 medium potatoes
2 tablespoons butter
1 1/2 teaspoons Bacon Salt
1/4 teaspoon pepper
1 teaspoon dried summer savory
1 cup finely chopped celery
2 large carrots
3 slices bacon

Clean and soak muskrat overnight in salted water (1 tbsp. salt to 1 qt. water). Cook potatoes and mash potatoes with the butter, season with 1/2 tsp. salt, 1/8 tsp. pepper, savory, and celery. Fill the muskrat with this stuffing and sew it up. Rub muskrat with 1 tsp. salt and 1/8 tsp pepper. Place on a rack in a roasting pan with the legs tied under the body. Place two large quartered carrots on the rack beside the muskrat. Place bacon on the back. Bake in a hot oven (400 degrees F).

After 10 minutes, pour two cups of hot water over the body and continue cooking for 45 minutes. Remove bacon the last 10 minutes to brown the back.

Baconey Recipes for the Holidays

 

Some of our favorite recipes so far for the holidays are below. Enjoy and happy holidays from all of us at J&D's!

Chex Mix with Bacon Salt (aka Crispy Crack)

• 3 cups each Wheat, Corn and Rice Chex
• 1 cup each broken up bagel chips
  
• 1 cup unsalted peanuts
  
• 2 tablespoons Worchestershire Sauce
• 1 stick butter
• 2 tbsp. Peppered Bacon Salt
• 3/4 tsp garlic powder
  

Put the Chex and crackers in a very large bowl. Melt the butter and combine with the liquid ingredients. Pour over Chex mix. Sprinkle with the spices and sesame seeds. Bake in a 350 degree oven for 45 minutes, stirring every 15 minutes. Do not let scorch!

Bag in any air-tight bag or container and try to keep it from the rest of the household!

Spinach Dip with Baconnaise

• 1 package frozen chopped spinach
• 1 (16 ounce) container sour cream
• 1 cup Baconnaise
• 1 envelope dry vegetable soup mix (like Knorr's)
• 1 (8 ounce) can water chestnuts, drained and chopped
• 2-3 chives or green onions, chopped
• Any flavor Bacon Salt to taste

Defrost and drain spinach. In a medium bowl, mix together all ingredients. Add Bacon Salt to taste and serve with sliced french bread or your water crackers. Cover and chill in the fridge 2 hours before serving.

Crab Dip with Baconnaise

• 11 ounces cream cheese, softened
• 1 small onion, finely chopped
• 1 cup Baconnaise
• 2 (6 ounce) cans crabmeat, drained and flaked
• 1/8 teaspoon garlic powder
• Any flavor Bacon Salt to taste

Preheat oven to 350 degrees F (175 C). Mix the cream cheese, onion, Baconnaise, crab, garlic powder and Bacon Salt in a a mixing bowl. Spread it into a baking dish and bake for 20 minutes. Serve hot with French bread or water crackers.

Deep Fried Bacon Salt Turkey
That's right, you can baconize your turkey this year! We've had this the last two years in a row and are never going back.

You'll need:

• One whole 12-15 lb turkey
• Flour
• Bacon Salt (flavor of your choice)
• 1 tsp Cayenne pepper
• Water
• 5-6 gallons of peanut oil
• Turkey fryer
• Turkey injector

Measure how much oil you'll need by submerging the turkey in water in the fryer.

Dry the inside and outside of the turkey. Mix 1 cup of water with 4-5 tablespoons of the Bacon Salt flavor of your choice (I used Original but any flavor would work) and 1 teaspoon of cayenne pepper. The night before you cook it, inject the turkey with this mixture, and pat the inside and outside of the bird with more Bacon Salt.

Allow the turkey to return to room temperature outside of the fridge for 1-2 hours or so before cooking. Bring the oil temp to 375 degrees. Before cooking, pat the outside turkey with a mix of Bacon Salt and flour, which will allow the skin to crisp up nicely. Cook for approximately 2-4 minutes per pound until the bird reaches an internal temperature of 180 degrees in the thick part of the breast.

Be sure to make some leftover turkey sandwiches the next day with Baconnaise!

Hickory Bacon Salt Mashed Potatoes

• 3 lbs. red potatoes, skin on, cut in quarters
• 1 stick of butter, melted
• 1/2 to 3/4 cup milk
• Hickory Bacon Salt

Boil the potatoes until fork-tender. Mash with the skins on with butter and heated milk. Pour on Hickory Bacon Salt to taste - be generous, as it absorbs the flavor!

Last few days to get your bacon on before the 25th

We're doing our best to keep up with the demand this holiday season. Unfortunately, we're completely out of Lite Baconnaise until January 2nd and only have enough Regular Baconnaise to pack Ultimate Bacon Lovers' Gift Packs and Combo Packs (3 flavors of Bacon Salt plus Regular Baconnaise). And there's no telling how long that will last. So we'd suggest you get your orders in soon!

Tomorrow - December 19th - is officially the last day you can get your orders in to ensure it will arrive by the 25th (assuming you're sending to a US address). We do have overnight Express delivery available for those of you late shoppers up until the 22nd at 1pm PST.

Hope you're all having a very happy holiday season!

J&D

Holy cow that's baconey

We stumbled across this YouTube video today of a person eating Baconnaise for the first time. Enjoy.

We're still working on getting more Lite Baconnaise for any of you who ordered it, and we are running low on Regular (but are working hard to produce more). Be sure to get your orders in by December 20th to ensure delivery by Xmas, although at our current pace we may run out before then (hopefully not).

Crab Cakes a la Baconnaise - from Mad Meat Genius

According to our friends at Mad Meat Genius:

"You will never order Crab Cakes from a restaurant ever again if you make these."

Ingredients

1. 1 live crab or 1 pound of lump crab meat
2. 1/4 cup of Baconnaise
3. 1 egg
4. 1/2 cup and 1 cup of bread crumbs
5. 1 stalk of celery chopped fine
6. 1 green onion chopped fine
7. pinch of salt and pepper

Combine all ingredient reserving 1 cup of bread crumbs. Form into patties and coat with reserved bread crumbs. Refrigerate patties for at least one hour to firm. Fry in a combination of butter and oil. Fry over medium high heat. Cook until a brown crust forms on one side. Flip over and cook for another minute or two. The object is to form a crust and heat the center. Be careful to not overcook because they are gentle.

The full recipe and more comments can be found here. Thanks for the recipe!

New flavors of Bacon Salt - now available on their own

We just made all of our delicious new flavors of Bacon Salt - Applewood, Jalapeno, Cheddar, Mesquite and Maple - available on their own at www.baconsalt.com. There aren't many stores that carry these, so for now, you'll likely have to get them through our website. If you like them, be sure to ask your local grocer to stock them!

More converts

We got an email from Emily today with the subject line "Convert." Here's what the rest of it said:

I ordered your Baconnaise as a joke for my; "I'm Dreaming of a White Trash Christmas" Party.  But, I couldn't wait to find out what it tasted like, so I opened a jar and here's what happened...

 

First Taste:   "That's Good."

 

Second Taste:  "No, That's GOOD!"

 

Third Taste:  "NO!  It should not be THAT good."

 

Fourth Taste:  "Oh.  My.  GOD! Everything should taste like this!!!

**********************************************************************************************

 

THAT'S IT.  I'm hooked. 

 

No need for anything else.  No Best Foods, 'cause it sure doesn't bring out the bacon...

 

I'll  just be going now to my bath of Baconnaise.

While we don't encourage Baconnaise baths - although wrestling matches in regular mayonnaise are of course OK - we appreciate the email, Emily, and are glad that we could add some bacon to your life. Hope you have a great holiday party!

Have you seen this Bacon?

If you weren't already aware, we've been hitting football games and tailgaters with samples of Bacon Salt and a giant bacon costume. Below is a video from some of these events, and we have an unbelievable one from the Huskies-Cougars game in Pullman recently that will go on YouTube soon.

Unfortunately, one of our bacon costumes was taken from us while we were in Boston. We are working to see if we can put a picture of a giant bacon costume on a milk carton, but in the meantime, we are offering a reward for its capture. Email us at passthebacon@baconsalt.com.