Lay raw bacon slices in a single layer on a parchment-lined baking sheet. Bake at 400°F for 15-20 minutes until dark brown and crispy. You can also pan fry over medium-high heat, pouring off excess fat as it renders out.

Cooking until very crisp is crucial, as any unrendered fat or chewy pieces will quickly go rancid after being powdered. Well-done bacon will create a shelf-stable seasoning.

Transfer the crispy bacon to paper towels and pat off all excess grease. Let cool completely before moving to the next step. This helps make sure no pork fat melts and re-liquefies when grinding.

Break cooled bacon into palm-sized pieces and add to a clean spice grinder, food processor, or blender. Pulse repeatedly to create a fine powder. Avoid over-processing into a paste.

The texture should resemble flour or powdered sugar. Sift through a mesh strainer if needed to break up any remaining large bits.

Funnel finished bacon powder into an airtight container such as a mason jar or freezer bag. Store in the fridge or freezer to maintain freshness for 1-2 months.

And just like that, you now have homemade bacon powder ready to use!