- 12 ounces bacon
- 3/4 cup flaky sea salt (such as Maldon)
- 1 teaspoon freshly ground black pepper
- In a large skillet, cook the bacon over medium heat until very dark and crisp, 8-10 minutes. Drain on paper towels. (You want the bacon to be as dry as possible.) Set aside and let cool.
- Once the bacon is cool, process it in a spice grinder or food processor, working in batches if necessary, until it breaks down into coarse granules. Combine with sea salt and black pepper. Pack into an airtight jar and store in refrigerator.