Smoked Bacon Rub
Crisp smoked bacon is ground with salt, sugar and spices for a bold finishing rub to sprinkle over pork, vegetables or crunchy toppings.
Prep 15 min · Cook 30 min · Total 1 hr 15 min · Makes about 1 1/2 cups
Ingredients
- 7 ounces smoked bacon
- Scant 1/2 cup smoked Maldon sea salt
- 1/2 cup packed maple sugar or soft light brown sugar
- Pinch of freshly ground black pepper
- Pinch of hot smoked paprika
- Pinch of freshly ground anise seed
Directions
Heat the oven to 350 degrees F. Set out 2 sturdy metal baking pans and 2 pieces of waxed paper. Place the bacon between the waxed paper, then press it between the pans and bake for 30 minutes, until it is browned and crisp. Take it out of the oven, transfer the bacon to paper towels, and let it cool while it dries. With a mortar and pestle, crush the dried bacon with the remaining ingredients until you have a fine powder. Scatter the mixture over a clean baking pan so it can dry a bit more. Once it is completely dry, grind it again, then transfer it to airtight jars. After a jar is opened, use it within 1 week.