No ImageHow to Render Bacon Fat

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  1. Eva

    HELP!!! I am having difficulty finding bacon that renders any bacon fat lately. I fry up 1 lb of bacon and barely get 1-2 tablespoons of bacon grease. I’ve noticed this in 2 different brands that I used to use. ODDLY, the bacon looks the same with what “appears to be” lots of white fat but 1 pound no longer produces over 1/4 to 1/3rd of a cup of grease, just a couple tablespoons. Is there a brand that is still unadulterated?

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  2. Jane R Anderson

    This is the only way to cook calves liver and onions

  3. Bob Lintner

    Hi,
    I fry bacon in a fry pan and after the grease cools a little I pour it into a mason jar and then refrigerate it. I use it in recipes and it tastes great. I’m going to season cast iron fry pans after I clean them outside. Some are old Wagners and one is a new Lodge I just ordered. Everything tastes better with bacon!

  4. Mark

    One way of getting rid of bacon grease is to spray it on the lawn. It used to drive my neighbor’s dog absolutely crazy!

    I don’t fry bacon anymore. It simply makes no sense. I bake it. You don’t have to deal with all that bacon grease erupting from the frying pan and making a huge mess. You also get bacon that’s cooked more uniformly. Use a boiler pan and you still have all the grease. I drain it off and strain it and it goes into the fridge to live to fight another day.

    I typically buy a package of thick sliced bacon. I will then spread out the slices on a broiler pan with a rack. I set the oven to 300 degrees and bake (not broil) a total time of 90 minutes, flipping the bacon over halfway through (45 minutes). Flipping helps to degrease the bacon.

    You’ll need to monitor the cooking process towards the end. Your oven could be hotter or cooler and some people like bacon crispy and some like it fatty.

  5. Jack Johnson

    Bacon grease has been a kitchen essential in my family forever. I’ve only seen one other poster who uses the freezer for storage and that’s how I store mine… with a twist.

    My method:

    1. Pour up skillet grease into a container (I use an empty coffee can under the counter) until I get about 2/3 of a can…3 cups +/-.
    2,. Strain grease through cheesecloth into a 4 cup measuring cup.
    3. Pour grease into plastic ice trays, Each tray holds about one cup. Freeze trays.
    4. Store solid cube sized pieces in ziplock freezer bags.
    5. Long shelf life.
    Easy to make and store,. handy to use. Toss a cube or two into a pot of greens or beans or in the skillet for frying

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