Smoked Bacon Sea Salt, coarse grain


Want bacon flavor without all the bacon fat???




This combines the two things your taste buds can’t get enough of: salt and bacon. It captures the savory, guilty pleasure flavor of bacon with the perfect amount of sea salt. Add this to any food because everyone knows everything’s better with bacon.


NEW – we’ve added a coarse grain in a re-usable grinder bottle, so you can grind the perfect amount every time!

Uses: Eggs, grits, salads, popcorn, chicken, steak and, surprisingly, it makes a killer Bloody Mary.

Ingredients: Sea salt and natural bacon flavor smoked over real alder wood.  This product is not vegan.


Sautéed Fall Vegetable Medley with Salt Table Smoked Bacon Salt or Savannah Sizzle Blend

Recipe by Damon Lee Fowler, featuring

Salt Table Smoked Bacon Salt or Savannah Sizzle Blend

Who says a meal has to be a slab of protein with vegetables on the side? This medley of vegetables is satisfying all by itself as a main dish, especially when its flavor is revved up with Salt Table’s Smoked Bacon Salt or spicy Savannah Sizzle Blend. It would also be delightful with Black Truffle Salt.

Best of all, it involves only one pan, so clean up is equally as fast and easy.


Serves 2 as main dish with bread or rice, 3-4 as a side dish.



  • 1 stalk (head) broccoli
  • 1 medium yellow squash or zucchini
  • 1 medium carrot
  • 4-5 scallions or 1 small yellow onion or large shallot
  • Extra-virgin olive oil
  • 1 small clove garlic, minced
  • Salt Table Smoked Bacon Salt or Savannah Sizzle
  • 1 tablespoon minced flat-leaf (Italian) parsley, optional

How to make it:

  1. Wash the broccoli, trim it, and peel the woody skin on the stem. Remove the florets and break them into bite-sized pieces. Cut the stem into bite-sized chunks. Keep the stem and florets separated. Scrub the squash under cold running water, trim, split lengthwise, and cut it into bite-sized chunks. Peel the carrot and cut it into chunks the same size as the broccoli stem and zucchini. Wash, trim, and cut the scallions into 1-inch lengths, keeping white and green part separated. If you’re using yellow onion or shallots instead, trim, split lengthwise, peel, and dice.
  2. Film a wok or large, heavy-bottomed frying pan with oil and add the garlic. Warm it over medium high heat until the garlic is sizzling and fragrant but not colored. Add the broccoli stem, squash, carrot, and white part of scallion or diced onion or shallot and sauté 2 minutes or until the stem is bright green and hot through, tossing constantly.
  3. Add the broccoli florets and sauté 1 minute, tossing constantly. Season liberally with Salt Table Smoked Bacon Salt or Savannah Sizzle, add about ¼ cup water, and cover the pan. Cook 2 minutes or until the carrots and broccoli stem are done to your taste. They should still be slightly crisp but easy to bite.
  4. Uncover and add green parts of scallions. Toss until both are wilted and liquid is evaporated, about 1 minute longer. Turn off the heat, stir in the parsley, if using, and serve.

Smoked Bacon Sea Salt, coarse grain

Savannah Sizzle Seasoning & Rub

Quick-Roasted Brussels Sprouts

Recipe by Damon Lee Fowler, featuring

Salt Table Smoked Bacon Sea Salt

These can be roasted without blanching but that speeds up the roasting and helps keep the sprouts from being tough. Plus it can be done a day or two ahead. If you really don’t have time to blanch the vegetables ahead, add 15-25 minutes to the roasting time. The Salt Table’s Smoked Bacon Sea Salt really makes these brussels sprouts sparkle.

Serves 8




  1. Trim the cut ends of the sprouts and pull off any loose leaves. Cut them in half lengthwise.
  2. Bring a large pot of water to a rolling boil. Add a handful salt, stir, and add the sprouts. Cook 2 minutes, drain, and rinse under cold running water. This can be done 1-2 days ahead.
  3. Position a rack in the center of the oven and preheat to 425° F. Rub a large, rimmed baking sheet with oil. Spread sprouts and onion over the pan, drizzle them lightly with oil, and toss to coat. Spread them evenly and season well with Smoked Bacon Sea Salt (about 1-1½ teaspoons) and pepper, both to taste.
  4. Roast, stirring occasionally, until the sprouts are tender and lightly browned, about 20-25 minutes. Taste and adjust the seasonings. Serve hot.

Products made with SALZ (salt) from Halle, Germany (Savannah’s Sister City)

Smoked Bacon Sea Salt, fine grain

Sauteed Green Beans (Sautéed Haricots Verts) with Caramelized Onions

Recipe by Damon Lee Fowler, featuring

Salt Table Smoked Bacon Sea Salt

Bacon makes everything better, but it can be messy and too much of it isn’t great for our arteries. Fortunately, The Salt Table has Smoked Bacon Sea Salt lends that bacon flavor without the fuss and cholesterol!


Serves 4


  • 1 pound haricots verts (small, slender green beans)
  • Salt
  • 3 tablespoons unsalted butter
  • 2 medium yellow onions, trimmed, split lengthwise, peeled, and thinly sliced
  • 1-1½ teaspoons (to taste) Salt Table Smoked Bacon Sea Salt
  • Whole black pepper in a mill
  • 1 tablespoon minced flat leaf parsley (optional)


  1. Put 1-2 inches of water in a wide, deep lidded skillet. Cover and bring to a boil over high heat. Meanwhile, trim the stem end of the beans and, if needed, string them. Rinse well under cold running water and drain. When the water is boiling, uncover the pan and add a rounded tablespoon of salt to the water, then carefully add the beans. Cover and bring it back to a boil. Uncover and cook, stirring occasionally, until the beans are crisp-tender but still bright green, about 5-6 minutes.
  2. Drain the beans into a colander and rinse them thoroughly under cold running water to arrest the cooking. Set them aside. Wipe out the pan in which the beans cooked and put in the butter and onions. Return it to medium heat and sauté the onions, stirring and tossing often, until they’re a rich golden color. Return the beans to the pan and season liberally with Smoked Bacon Salt and pepper. Continue sautéing, tossing often, until the beans are done to your taste, about 2 minutes longer. Turn them out into a serving dish, sprinkle with parsley if liked, and serve hot.

Smoked Bacon Sea Salt, coarse grain


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