- 12 rashers streaky smoked bacon
- 200g pink Himalayan Sea salt
- 10g ground black pepper
Preheat the oven to 190°C 375°F and bake the bacon until it is crisp and cooked. You could also do this in a pan or even in the microwave.
Bake for about 30 minutes in the oven or until the bacon is very dark and crisp. Drain on paper towels.
cool bacon completely.
Blitz bacon rashers in a food processor until they turn into grainy bits or finely dice with a knife.
Mix thoroughly with the sea salt and add a teaspoon of freshly ground black pepper.
Date and lable kilner/mason jars pace the mix in and Store in the refrigerator for up to one month.