Do you love the taste of bacon but find that it can be a bit too greasy? If so, then you will love bacon pepper! This unique spice is made from real bacon that has been dried and ground into a fine powder. It is the perfect way to add the taste of bacon to your food without all of the fat and calories.
This pepper can be used in a variety of ways. In this article, we will let you know the top 4 ways bacon pepper is used:
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Season Scrambled Eggs and Omelets:
This pepper is great on scrambled eggs or omelets because it adds an extra layer of flavor without adding too much grease or fat. It also helps keep your eggs from drying out while they are cooking, so they will come out moist and delicious every time!
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Use as a Rub for Grilled Meats:
One of my favorite ways to use this pepper is as a rub for grilled meats like burgers, steaks, or chicken breasts. You can also use it on vegetables such as bell peppers or onions before grilling them. Simply mix 1 tablespoon of bacon pepper with 1 teaspoon of salt and 1 teaspoon of black pepper then sprinkle over your meat or vegetables before putting them on the grill. This will give them an amazing smoky flavor while keeping them lean at the same time!
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Salad Toppings:
Ghost pepper bacon or black pepper can be sprinkled over salads to add some spice to them. Sprinkling some on top of leafy greens like spinach or kale will make them taste amazing! You could also use this spice on traditional salad ingredients such as tomatoes, cucumbers, and carrots. The possibilities are endless!
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Soups, Stews & Chilis:
The fourth way that this type of pepper is used is in soups, stews, and chilis. This spice does not contain any actual bacon so it will not make your soup greasy as real bacon would. Instead, it will add a ton of flavor to your soup or stew without changing its texture at all.
The Bottom Line:
Bacon pepper is a little-known spice that can have a huge impact on the flavor of your food! It is the perfect way to add a dash of bacon flavor to your favorite dishes without all of the greases.