Today there is a reason to celebrate. Today we are making bacon powder. Yes, you read that right: Bacon. Powder.
Why, you might wonder, would anyone want to waste bacon by making a powder out of it? Why not just eat bacon? I see your point. I mean, isn’t bacon just about everyone’s favorite food?
After all, it’s awesome by itself, excellent with eggs, top-notch on a burger. Heck, it’s even tasty on a salad. Bacon, while fabulous by itself, maybe even better in a supporting role, however, when it lends its smokiness, saltiness, meatiness, and of course, its fat, to other dishes.
Due to the fact that bacon powder is made with bacon fat, it can, in a long-term survival situation, be substituted for other fats in almost every imaginable recipe.
The fact that it’s high in calories may even be a bonus.
Whatever you’re making, it will be better with a bit of bacon. Or bacon powder. That’s just a fact.
What You Will Need
Converting bacon to bacon powder is easier than one might guess. And once in a powder form, bacon can be further preserved for long time use, making it an ideal addition to your long-term or prepper’s pantry.
For this particular demonstration, I am using two harder-to-find ingredients. If you want to make your own bacon powder, just make sure you have them in hand first:
- tapioca maltodextrin (A thick, starchy white powder, maltodextrin is used to improve flavor and extend shelf life and thicken food products.)
- dextrose (A form of sugar made primarily from corn, dextrose is also used to extend the shelf life.)
Both have been around practically forever, and considering they are considered food additives, they are safe for general consumption. A simple internet search should yield multiple ordering options.
If you end up having tapioca maltodextrin or dextrose leftover (and I expect you will), you can follow the same basic instructions to turn any liquid fat into a powder.
You will also need measuring cups and spoons, a sieve, a food processor, and a jar or plastic bag large enough to hold the finished powder. You may also want to use a vacuum sealer to preserve the final product.
Ingredients: bacon fat, maltodextrin, dextrose, salt
- 4 fluid ounces of bacon fat, cooled but liquid
- 3 cups of tapioca maltodextrin
- 1 teaspoon of salt
- 1 tablespoon of dextrose (optional, but recommended for preserving flavor)
- Put all of the salt and dextrose and half of the maltodextrin in the bowl of a food processor.
2. Pulse while slowly pouring in the bacon fat.
3. The mixture will form a paste.
4. Once all the bacon fat has been added, add the remaining maltodextrin and pulse until a powder forms.
5. If you want your powder to be fluffier, put it through a sieve.
6. Put in a jar or a zip-top plastic bag and store in the refrigerator. Your bacon powder should be good for several weeks when stored this way.
7. It’s important to note because of the fat in bacon, it will never be able to be fully dehydrated and will always run the risk of turning rancid.
To preserve your bacon powder for up to two years (or even longer), I’d recommend vacuum sealing and freezing. (Since I don’t currently own a vacuum sealer, I’m storing my bacon powder in my freezer. It would last, frozen, for at least several months.)
Benefits of vacuum sealing, beyond the increased shelf life the process provides, include:
- Less space is required for storage.
- Mold and bacteria are locked out.
- Protects from freezer burn.
- The flavor is better preserved than with other processes.
Related: 6 Easy Ways To Remove Mold Naturally
Unfortunately, for bacon powder to last for any significant amount of time, electricity, in the form of refrigeration (or freezing) is required. But with a food item as versatile and useful as bacon powder, it’s worth it.
Bacon powder can be used to flavor literally anything—from meat to vegetables to baked goods—earning it a starring role in my prepper pantry.
What do you think? Is it worth your while to give making bacon powder a shot? And what about long-term storage? Do you have any other ideas for how to accomplish shelf stability, especially without electricity?
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