members recipes

Incredible smoky bacon flavour with deep, sweet, tomato undertones. Use this to finish a dish. Perfect for soups, salads, pasta, sauces etc.

Ingredients
1 part Smokehouse Bacon
1 part Salt (kosher, fleur de sel, sea salt)
1/2 part Sun Dried Tomato (not packed in oil)

Method
Chop your bacon rashers into 1/2 cm slices and saute over medium heat until most of the fat has rendered out of it.
Drain your bacon in a strainer and let cool on a paper towel lined cookie sheet.
When cool, place your bacon and sun dried tomatoes in a food processor, with the chopping blade, and process until the granules are about the same size as the salt grains you\'re using. Add your salt and continue to process until you almost have a fine dust.
Place into an air tight glass jar and let sit for a few days before use, to allow the flavours to meld. This does not need to be refrigerated as the salt cures both the bacon and the tomatoes.