Why make your own bacon bits? Because they are more healthy and taste better, besides saving money!

Homemade bacon bits will keep in an airtight container for up to three days in the refrigerator or up to three months in the freezer. They will not keep on a shelf in your pantry like the ones you buy at the store that have salt and other preservatives.

They can be used in many ways - sprinkled on top of soups, on baked potatoes, in salads, mixed in with some vegetables, added to pasta sauces or sprinkled into omelets. These are just a few ideas. You can add them to any foods when you want the great taste of bacon!

How to make them 
Cook bacon first - Cook the bacon slices in a skillet as you usually do and crumble them with your fingers once they've cooled; put them into a plastic bag and crush them with a rolling pin, or cut them up with a food processor.

Cut before cooking - Chill the bacon in the freezer for a few minutes (even out of the refrigerator the bacon is squishy and hard to cut), then using a sharp knife, electric knife or a pair of kitchen shears, cut them the size you want them to be. The easiest and fastest way to cut them uniformly is to put several slices on top of each other, cut them in half lengthwise, and then cut them in small pieces crosswise (about ¼ to ½ inches). Heat a large frying pan over medium heat. Put the bacon into the frying pan and cook for about five minutes, stirring often until they are done the way you like them. Use a slotted spoon to take the bacon bits out of the fat. Drain on paper towels and cool, then store in airtight container.

Grinding - this is a simple process of grinding the bacon and frying it. If you are able to buy bacon ends and pieces, it is more economical and easy to work with. Cut it crosswise into chunks about an inch thick, then freeze it for about an hour. As with cutting, at room temperature the bacon gets squishy and is hard to grind without gumming up the grinder. Grind it while it's still frozen.

Place the bacon into a pan on medium heat. Stir occasionally until they start to sizzle, then stir them frequently until they are crispy. In the beginning they may look like long pieces of meat, but the bits are just stuck together, and they will separate as they cook. You may want to let them drain on a paper towel before using them.

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