Bacon Seasoning Salt

1. Run Bacon through a grinder or finely dice with a knife.
2. Cook bacon over low heat to render out most of the fat (reserve for other dishes) until golden brown and strain off the fat through a fine mesh sieve.

*Whole muscle pork cuts are safe to eat when cooked to 145 degrees and allowed to rest for 3 minutes.

3. Once bacon has cooled, toss it into a food processor along with the remaining ingredients, and pulse until desired consistency.