Thursday, 28 March 2013

International prices slashed

We're delighted to bring some good news to you. We've been checking over our figures as the tax year approaches and looking to economise wherever possible. The exchange rate we were using for international shipments has crept rather out of date and we've been able to massively drop our prices in light of this.

Now you can order Bacon Salt anywhere in the EU for just €4.29 for one jar, €11.99 for three jars and only €14.99 for four jars. Plus we've added extra options to let you mix and match between whichever flavours you want. So you're no longer restricted to just Original, Hickory, Peppered and Natural - you also get to try out Cheddar, Applewood, Jalapeño and Maple. We're even offering Ketchup Salt and Malt Salt for international shipping too. Just email us after you order to specify your choices :)

We ship worldwide and offer cheaper rates to EU and other European countries such as Germany, Denmark, Sweden, Spain, France and Norway. And, having checked over other sites selling Bacon Salt in Europe, we're still the cheapest option available. Hooray!

Saturday, 9 March 2013

Baked Bacon Jalapeño Poppers


Slice the jalapeños in half and scoop out the membranes and seeds, setting aside. Next, make the filling by mixing together equal amounts of cream cheese and Cheddar cheese and add a generous amount of garlic, herbs, and Bacon Salt as well as the jalapeño seeds. Meanwhile, preheat the oven to 200°C. Fill each half jalapeño with a generous scoop of the cheesy filling. Place the filled peppers on a tray and bake in the oven until the cheese is golden. Leave to cool for a minute and try not to finish them all at once.

Thursday, 7 March 2013

Sous vide pulled pork

  • Pork shoulder
  • Butt rub
  • Wraps or baps
  • BBQ sauce
  • Optional veggies and refried beans
This is possibly the best recipe we've ever featured. You simply won't get a more delicious meal than this and it's so simple. Just vacuum pack the pork shoulder after liberally seasoning it with the Butt Rub and cook sous vide for 20 hours at 70°C. if you want an even moister result, try 40 hours at 60°C. If you don't have a sous vide immersion circulator, you can simple use the beer cooler or crockpot trick instead.

When you remove the pork, something magical will have happened. It will be fall-apart tender but still perfectly done and incredibly moist. Finish it off with a blowtorch or grill or even by frying in a very hot pan in batches. Serve in wraps or baps and try not to eat it all plain!

Bacon Butt Ribs


The most important thing about cooking ribs well is to cook them low and slow. Before you start, remove the membrane so you can get the seasoning on both sides of the meat and to assist in rendering the fat off. Mix together the Butt Rub and Bacon Salt and liberally apply them to to the rack. Then cook on a BBQ making sure you're using indirect heat at about 100°C. After an hour mist them with the juice. At this temperature, spare ribs take about 5 hours and you should glaze them with the BBQ sauce 20 minutes before they are done. Delicious!

Butt Rub Sloppy Joes


  • 500g fatty beef mince
  • 250g pork mince
  • Hamburger bun or sub roll
  • BBQ sauce
  • Diced onion
  • Butter
  • Butt Rub
This recipe is dead simple. Simply mix the meat together and leave to rest while you sauté the onions in butter at medium heat until they are translucent. Then add the meat in batches small enough that it browns together and doesn't end up boiling in its juices. Cook on as high a heat as possible to maximise the tasty Maillard reaction. Once it's all cooked, add Butt Rub to taste and enough BBQ sauce to coat the meat. Then simply spoon the delicious meat into the bread and serve. Sloppy Joes are even tastier the next day!

Testimonials

We really love Bacon Salt. And judging by some of the comments you guys have made, you love it too!

We've been silently adding to our Testimonials page over the last few months. If you have a comment to share, please get in touch with us and we'll feature your opinion on the site :) In the meantime, keep enjoying the bacony goodness...

Friday, 1 March 2013

Fully stocked again

After an inexplicable week-long delay in Belfast, our latest shipment from Bacon Salt HQ is Seattle USA has finally arrived. We've packed up everything that was outstanding and it should be arriving over the next week. In the meantime, we're happy to be able to say that we're fully stock of all flavours again :)