Do you save your bacon grease?

[georgevan]

to reuse it?

 

[Andy M.]

Yes. I use it to cook eggs and other things that will benefit from the added flavor.

 

[dragnlaw]

Yes. I use it to cook eggs and other things that will benefit from the added flavor.

ditto

 

[Badjak]

Yes
And duck fat (although I hardly ever find duck around here)

 

[Cooking Goddess]

Definitely! Mom kept hers in a little stoneware crock in a cupboard (I could not get the smell of bacon out of the wood when I cleaned the house to sell it!). I keep mine in a storage container in the fridge.

 

[bethzaring]

Yes. I use it frequently in sautéing vegetables. Keep it in 1/2 pint jars in the frig. Probably fry up a pound of bacon a month. Doing some today for adding bacon bits to cole slaw and using the grease in loaded baked potato soup later this week.

 

[dragnlaw]

I kept it in an open stone jar beside the stove for years. Then I started keeping it in the fridge as the household members dwindled.
Here (at my son's) they keep it in the fridge, glass jar with lid.

Yes
And duck fat (although I hardly ever find duck around here)

Badjak, can you get goose easily?

 

[taxlady]

I save bacon grease for cooking. The only times I don't save it are if I burnt the bacon, if the jar is too full, or if I'm too tired to foof with it.

 

[thymeless]

Yes, I save bacon grease.

I also save chicken/turkey schmalz, usually for related dishes to be used in the short term. Gravy, tamales, or for a chopped liver spread and so on. Also if I'm using some of the leftovers for birria.

I intentionally render brisket fat trimmings in the smoker when I'm smoking a brisket. I use this for lard purposes say for a beef pot pie pastry, or seasonin for cooking steak or other beef dishes. And also for seasoning the brisket during the wrapping or foil boat stage. This is good for various fried and roasted root vegetables too. I usually have some of this on hand in the refrigerator.

 

[cookiecrafter]

What brand bacon renders the most grease? During the holidays, I have a couple recipes that need a lot of bacon grease. I usually look for fatty store brand or cheap mfg bacon.

 

[Kathleen]

I save bacon grease and store it in a small crock next to the stove. The little crock has a strainer.

I also save duck fat, should save chicken fat, and find the brisket fat saving interesting!

 

[Badjak]

Badjak, can you get goose easily?

I've never seen.it in the shops and I've never heard of anyone eating geese here
We have a lot of wild geese though (Egyptian geese)

 

[dragnlaw]

LOL, wild Egyptian goose, in so far as I've read, is not particularly good eating. However, I should think if any are domesticated and raised on grains, they would be quite tasty! But probably rather expensive too.

While on the farm I raised my own geese, but now my supply is gone and I can't afford to buy them in the grocers. very pricey!

 

[dragnlaw]

cookiecrafter, with the price of bacon right now, might be cheaper to think of finding a butcher or grocer that supplies just fat/lard pieces and rendering yourself? Or is it the salty, smokey flavour you need. In which case, you could perhaps sub with smoke flavouring (careful! it is very potent). And just use shortening/lard such as Crisco or Tenderflake.

 

[Roll_Bones]

I save it as well. But I am constantly throwing the excess away. I keep it in the fridge and I always strain it before storing.

 

[Andy M.]

I cook bacon in the oven two pounds at a time. When the pans and fat have cooled enough to handle, I pour the liquid fat through a cloth into a plastic saver container and refrigerate it.

 

[dragnlaw]

My DIL cooks off bacon that way too Andy. She makes breakfast muffins for the freezer for them to take to work.
I freeze my bacon in strips, pkg them at 6 pcs, then take as needed.

I've never taken the chance of cooking it all up - I have no will power and most of it would never make it to the freezer.

 

[Andy M.]

... I've never taken the chance of cooking it all up - I have no will power and most of it would never make it to the freezer.

Well, there is that. I start with two pounds, then we have BLTs, then we freeze what's left. Sometimes the package for the freezer is smaller than it should be.

 

[thymeless]

I also save duck fat, should save chicken fat, and find the brisket fat saving interesting!

I picked up the practice from Mad Scientist BBQ on Youtube. His videos improved my smoked brisket a lot. I like the smokey beef flavor the "lard" adds to certain things. I only keep about a cup in the fridge. Throw out the old and start fresh with every brisket, so about 3 months between usually.

 

[cookiecrafter]

cookiecrafter, with the price of bacon right now, might be cheaper to think of finding a butcher or grocer that supplies just fat/lard pieces and rendering yourself? Or is it the salty, smokey flavour you need. In which case, you could perhaps sub with smoke flavouring (careful! it is very potent). And just use shortening/lard such as Crisco or Tenderflake.

I have liquid smoke. I am considering using pork steak