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Old 03-18-2006, 05:55 PM   #1
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Bacon grease

How long is bacon grease good for? I have seen many recipes asking for bacon grease, including one I want to make for my dog treats.

I have a jar I pour my grease into. Once it's full, I toss it. I'm assuming it's no good (probably close to a year old).

Any idea how long bacon grease would be good for? Thanks!!

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Old 03-18-2006, 06:14 PM   #2
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Question: do you keep it in the fridge? If so, it will last indefinately. If you leave it sitting out, it gets rancid very fast. I have a one pint container in the fridge into which I scrape the cooled bacon fat.
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Old 03-18-2006, 06:16 PM   #3
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No, it's not in the fridge. THANK YOU though, I will keep one in the fridge for cooking and one out for tossing!!!
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Old 03-18-2006, 07:19 PM   #4
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Angie, when you get a full jar in the fridge; put a lid on it and freeze it!!!! I do that all the time and it will last a very long time there. Of course in this house, it doesn't !!
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Old 03-19-2006, 10:24 AM   #5
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This is what empty coffee cans are for. Store your grease in the fridge for use.

Use another empty can for the other kinds of kitchen grease (I keep mine under the sink). When it's full, stick it in the freezer the night before the garbage is to go out and then chuck it in the trash in the morning. Keeps critters from turning over your can during the night.
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Old 03-19-2006, 04:28 PM   #6
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Great tip mudbug, thanks!

Barbara
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Old 03-19-2006, 05:18 PM   #7
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greese I'm gonna toss I put in a soup or coffee can, but greese I'm keeping in the fridge for use I keep in a small clean canister. just my choice I guess. I also skim it to get the bits out (not good in all recipes) thru a couple layers of cheese cloth.
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Old 03-27-2006, 02:27 AM   #8
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May I ask what you use bacon grease (fat) for?
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Old 03-27-2006, 05:12 AM   #9
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advoca, any recipe that begins with "render some bacon" is actually cooking with bacon grease or fat.

many western dishes get a depth of flavor with the use of salty or smokey (or even maple cured) bacon as the base ingredient.
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Old 03-27-2006, 09:00 AM   #10
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animal fats are the basis for many cuisines. Much or western Europe uses pork and duck fats, with goose and chicken fats being a close second. Chicken fat is essential to Jewish cuisine. Several famous dishes also use beef fat...yorkshire pudding for one. Before some folks cringe, remember that butter and cheese are animal fats. Also remember, that as far nutrition goes, a variety of fats used in cooking is healthier than reliance on only one, and hydrogenated fats (crisco, margerine, etc...even commercial peanut butter) has all those nasty free radicals now known to be so bad for us.
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