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Cook the bacon until crispy in a large skillet, air fryer, or microwave. Drain on a paper towel-lined plate if needed.
Once the bacon is cool enough to handle, break it into large pieces. Add the bacon, salt, and paprika to a food processor. Cover and process everything together until a fine salt forms. (You can make it more coarse if you prefer.)
Transfer to an airtight container and store in a dry dark place for up to 6 months. (DO NOT store in the fridge or the bacon salt will get clumpy.)