Fry the bacon slices in a skillet over medium heat until they become crispy. Remove the cooked bacon and place it on a paper towel-lined plate to drain excess grease.

Transfer the room temperature butter to a small mixing bowl and add 1 tablespoon of the reserved bacon grease to infuse the butter with smoky flavor.

Crumble the cooled bacon into very small, fine pieces. Add the crumbled bacon to the butter mixture along with the Dijon mustard and fresh cracked pepper.

Stir the mixture well until all ingredients are completely combined. Alternatively, place all ingredients in a food processor and pulse until the bacon is finely crumbed and evenly mixed with the butter.

Spoon the bacon butter mixture into a suitable dish, cover it, and refrigerate until ready to use.