A guide for how to render bacon fat for use in cooking.
Heat a large skillet on medium-low heat. Lay out several strips of raw bacon. Let the strips cook for 10 or 15 minutes, turning them occasionally. When they are nicely browned and crispy, use tongs or a fork to lift the bacon pieces out of the pan and place them on paper towels (to absorb the excess fat) on a plate. With the remaining fat in the pan, do not pour down the drain! Either soak it up with paper towels (after it has cooled a bit) and discard, or pour into a jar, and put the jar into your refrigerator. The bacon grease will solidify to a slightly off-color white. When you cook bacon again, pull out the jar and add more of the excess fat to it.
When cooking with bacon fat, spoon it out from the jar. Usually half a teaspoon is all that is needed to give a flavor boost to what you are cooking.
If you make more bacon fat than you end up using, just throw out the whole jar and start a new one. Do not ever pour bacon fat down your sink drain; it will cool and then solidify, stopping up your pipes.