Bacon Powder

This is a new one and I need to try it. Powders are a new addition to menus and are flavors that are dried to a dust and then sprinkled or served alongside food as a garnish. In some restaurants they are served as an entire course on their own. The main method for preparing powders is to mix a liquid of some type with maltodextrin. This is then processed in a food processor until it becomes a powder.

An incredibly tasty powder is made from rendered bacon fat and maltodextrin. It melts in your mouth while filling it with an intense bacon flavor. What more could anyone want to eat? Yumm!

Bacon powder is a great way to add flavor and texture to different dishes, such as sprinkled over New England clam chowder at the last minute to add a visual treat and a flavor that melts through the dish.

Bacon Powder Ingredients: 60% rendered bacon fat, 3g salt, 40% tapioca maltodextrin. Heat the rendered bacon fat until it becomes a liquid. Pour it into a bowl large enough to comfortably hold it. Whisk in the salt. Begin to whisk in the tapioca maltodextrin. Once it begins to thicken and clump you can add it in more slowly and you may have to start using a fork to incorporate the maltodextrin as whisks will often fill with the paste. Continue to add tapioca maltodextrin while mixing until it forms the texture you want. The actual amount will also depend on the quality and type of bacon fat you use. Wait at least 20 minutes before serving. Of course you can also just buy the powder, which I am planning to do.

The home-made powder will last for several hours at room temperature or in the refrigerator for several days. When you are ready to serve the bacon powder simply spoon or sprinkle it over popcorn, burgers, veggies, fried chicken, or another favorite dish. Think of it as an all the flavor with none of the fat ingredient.