It has been almost a year since two Bacontrepreneurs named Justin and Dave first introduced Bacon Salt to the world. I recently caught up with Dave to see how things are going and to find out what baconlicious plans the Bacon Salt team has in store for 2008. Following is a transcript of the interview, which covers everything from Bacon Salt’s unlikely origin at a Jewish wedding to the possibility of disrupting the space-time continuum with Bacon Salt.
Heather: How did you come up with the idea for Bacon Salt? What did you hope to accomplish when you quit your job to pursue this dream, and have things turned out like you thought or hoped they would?
Dave: Justin came up with the idea for Bacon Salt while at a Jewish military wedding as he espoused the virtues of bacon and a drink called a Mitch Morgan (shot of bourbon and a bacon garnish) to a table full of people that kept kosher. He told me about it a few months later. My immediate response was something that’s really just the prevailing wisdom where I’m from: “Everything should taste like bacon.” The rest is history.
Heather: Do you have plans to expand the Bacon Salt line anytime in the near future?
Dave: Yes, we’re almost finished with a Natural version, which is proving a bit harder than we initially thought but will be ready in 2-3 months. There are also several other flavors in the works that will be delicious. If I told you what they were, I’d have to immediately kill you though.
Heather: Are you planning any big events for Bacon Salt’s 1 year anniversary?
Dave: We are throwing a fun party in Seattle in early February, and are inviting all of our bacon-loving friends and partners that didn’t tell us we were out of our minds for doing this. Justin and I will be rolling in bacon tuxedos.
Heather: What is the wackiest use of Bacon Salt you’ve encountered to date?
Dave: Bacon Salt has been used on everything from eggs, grilled meats and vegetables to more unique items like watermelon, chocolate and pineapples (which aren’t half bad actually). But hands down the wackiest use of Bacon Salt to date has to be a guy in Seattle who actually snorted it – and, after destroying his nasal cavities, was still able to deadpan “Bacon Goodness” into the camera. That’s impressive! The video can be found here:
Heather: Is there one way people use Bacon Salt that seems to be more common than others?
Dave: Scrambled eggs, hash browns, mashed potatoes, grilled meats, fish and pasta are all very popular – but everything really should taste like bacon. I’m still finding new ways to use it that are surprisingly good.
Heather: What is the funniest thing someone has said to you after tasting Bacon Salt?
Dave: “I think I just saw God.”
Heather: Comedian Jim Gaffigan once said, “I bet if you put bits of bacon on a strip of bacon, you could travel back in time. It’s like a tasty vortex.” What do you think would happen if you put Bacon Salt on a strip of bacon?
Dave: This has been referred to as “super bacon” or “bacon on steroids” by chefs we know. We’re actually working with a great monthly bacon club called Coastal Vineyards on figuring out the answer to this mystery and developing a “super bacon” product – stay tuned! If we cause a rip in the fabric of space and time in the process, well… our sincere apologies, it was for a good cause.
Heather: I assume you’re just as big of a fan of bacon as you are of Bacon Salt? If so, what kind of bacon do you like?
Dave: Absolutely. I love thicker, meatier cuts of bacon. I’m talking bacon so thick that you should feel your arteries clog as you’re chewing it.
Heather: Do you find yourself eating Bacon Salt more than actual bacon these days?
Dave: Yes – I have two very young kids and as much as I love to cook, taking the time to cook anything is really a challenge. It’s kind of nice to be able to grab a shaker and impart the flavor of bacon on whatever else I might be cooking or warming up without the splattering grease, the mess or the time it takes to make it!
Heather: And last question…on the occasion that you do eat a real piece of bacon, what do you prefer – crispy or chewy?
Dave: It’s election season, so I’m going to go right down the middle on this vital issue. I love bacon that is a balanced mix of crunch and chewy – crispy on the outside, yet thick and chewy in the middle, like a mini-bacon steak.
Thanks to Dave for answering my questions. If you want to learn more about Bacon Salt and its many applications, visit the Bacon Salt Blog. And I wish the Bacon Salt team best of luck as they continue to expand their empire in 2008!