So, in the recent Woot-Off, I managed to score a tube (bottle?) of Bacon Salt. For those that don’t know, Bacon Salt “is a zero calorie, zero fat, vegetarian, kosher-certified seasoning salt that makes everything taste like real bacon.” (From the label) Sounds pretty good to me. I only have the Original flavor (it is also available in Peppered, Hickory, and Natural), but I put it through a number of tests. Here are the results:

• Sushi (California Roll)
  My first experiment met with suspicion by my peers, but I was surprised by how good it was. I sprinkled a little bit of the seasoning on the top of a piece and ate it. It actually added a nice smoky hint to the flavor of the sushi. I could see this easily getting out of hand, though, and would be cautious as to which kinds of sushi I tried it on.
• Kettle Corn
  My next test was on some Orville Redenbacher’s Smart Pop Kettle Corn. I was very disappointed. I had hoped that the sweetness of the kettle corn would help counteract the saltiness of the seasoning, but it was no help. The end result was WAY too salty to really taste anything. The Bacon Salt Blog has a recipe for Bacon Salt popcorn, so that might be worth a try. In that recipe, the Bacon Salt is the salt added, so there should be no worries as to it being too salty.
• Scrambled Eggs
  I’m not going to lie, and I apologize for sounding arrogant, but I consider myself quite the scrambled egg cook. I have been known to be very adventurous with my mix-ins for scrambled eggs and really know how to do it. I also love cooking my eggs in bacon grease after cooking bacon. That being said, Bacon Salt is nothing short of amazing when cooked into scrambled eggs. I added it right after pouring the scramble into the pan, while everything is still liquid, and added a little bit more to areas that seemed lacking while it was cooking. The result was something that tasted pretty much exactly like eggs cooked in grease, just didn’t leave me feeling like my arteries were completely clogged. This was definitely the best of my experiments, and the one I will most often repeat. (As a side note, try sprinkling Cinnamon Sugar on your plain scrambled eggs – I’ve been doing it since I was very little and it’s AWESOME).
• Sandwich
  It was lunch time. I made a sandwich with Turkey, Ham, Salami, Bologna and Cheese on wheat bread with Mayonnaise and Dijon Mustard. It was good, but just for fun, I opened it back up and sprinkled some Bacon Salt in the middle of the sandwich. Similarly to the sushi, the flavor was subtle and really nice. I enjoyed the smoky, bacon-y flavor that it added to the sandwich. It tasted very much like I had put bacon in the sandwich. I was worried about the consistency, as if I was going to be crunching on the Bacon Salt, but I was pleasantly surprised that it caused no such issues.
• Eggs Over-Easy
  I was eating eggs over easy, and had my trusty Bacon Salt with me, so I sprinkled a little bit on the piece that was on my fork. It wasn’t bad per say, but it wasn’t great. I think it would be better to cook the seasoning into the eggs, like I did with the Scrambled Eggs.
• Bacon
  For my final test, I took a piece of bacon, and sprinkled some Bacon Salt on it. That’s right, I flavored my bacon with that which makes things taste like bacon. The bacon salt did nothing. It didn’t effect anything! Not the taste, the consistency, the saltiness, or anything! My bacon was no more or less bacon-y. It was still its normal Bacon self.

Thus ends my first run of Bacon Salt Experiments. It seems to me that the seasoning is best used when cooked into the food, especially for hot foods. I must say, however, that I am quite pleased with it and am looking forward to trying the other flavors. Things I still want to try: French Fries, the Popcorn recipe, lining the rim of a margarita glass with the salt, and grilling meat (chicken or steak) seasoned with the Bacon Salt.

The Bacon Salt Website has more recipes and ideas for use of your Bacon Salt, so go check them out (I know I will be).