When you cook bacon, make a few extra strips crispy for the salt. I used three.
Drain the bacon.
Choose a couple crispy ones. I pulled off the fatty end.
Blend or food processor with a natural salt to get the minerals. I used enough to fit my container. Store in refrigerator. Use on salad, soup, eggs, popcorn. Just use it in place of your salt.
- Bacon (We use Open Nature, uncured)
- Natural Salt like Celtic or Real
- Blender or food processor
- Storage container for refrigerator
If I can do it, so can you.