How to render and store bacon fat


Not too long ago the average housewife would have been amazed at how wasteful we are, throwing out all that great bacon fat. After all it’s a rendered fat, just like lard or tallow, suitable for cooking and use in recipes.

I followed the lead of someone who’s done more research and started keeping mine. It’s really easy to keep, and much better than vegetable oil for frying.

All you need is a bowl and a paper towel next time you make bacon.

Pour the fat into the bowl while it’s still hot.

Lift the paper towel up by the corners and let the melted fat drain through. The hotter it is when you do this step, the faster it will drain.

The paper towel will catch all the solid bits, which is all we’re really trying for.

The finished product will be anywhere from light yellow to nearly brown, depending on how crispy you made the bacon and how hot you had the pan.

I leave this to cool for a while before transferring to a plastic container, which I then keep in the fridge.

I could go with glass or stoneware for storage, but I’d worry about shattering it by pouring hot fat into a cold vessel. You can see in the photo above that I’ve got three or four rounds of bacon fat in there. We like bacon more than we like frying, so we end up with a surplus. If you know some recipes that call for bacon fat, let me know.

In colder areas you can probably store this in the pantry, though you’d have to have a secure lid and make sure the outside is spotlessly clean or you’ll attract pests. In fact, just put it in the fridge. If you want it softer for a recipe take it out an hour or so ahead of time.

Unlike lard, this will add some flavor to whatever you’re cooking. But everything’s better with bacon.


  1. OK, I know that this post is almost 10 months old but this is the first time I have seen it because I didn’t stumble across and subscribe to the blog until a few months ago. I use bacon fat to add flavor to my homemade from scratch refried beans. I will also use it sometimes if I don’t have bacon to add the flavor to fried eggs. Mostly use it for the refried beans though.

  2. All my eggs taste like bacon. My pancakes usually do, too. And when I do refried beans sometime this fall, those are going to taste like bacon.

  3. Anonymous says:

    So yeah, i love this and do it but I get paranoid about “how long can it be safe” even if refridgerated. is there a timeline? i know back in the day they kept a can by the stove and just replenished – but they did quite a few things that make me shudder as well!

    • If you really worried about it put it in the freezer it freezes fine and will basically last forever

  4. If you look at the latest Danish cookbook excerpt, you’ll see that they used fat to preserve meat … indefinitely.

  5. I am wondering how long I can keep the bacon fat? Uses for bacon: crumbled up in hard boiled devil eggs; use the bacon grease and saute onions as a base for chili.

  6. Well, if the old Danish cookbook I’ve got is to be believed, lard used to be used to preserve meats “indefinitely”. And I can tell you from personal experience that the bacon fat I’ve kept in the fridge has lasted over a year without going rancid. I kept topping off the same container until about a month ago, when I decided it was time to switch it out. I’ve got enough left in the original to do one more meal.

  7. Just came across this one. Trying to catch up on all I’ve missed since joining so late. I have always stored bacon grease because my mother, her mother and generations past, have always saved this delicious by-product of bacon! Yum! Mom had a “tin” that she kept by the stove… no refrigeration… but she also used it everyday… added to the pot of green beans from the garden (and the canning jar); fried potatoes; always the eggs; wilted greens salad; ahh the memories. I’ll send you the wilted greens recipe.

  8. B, did you see the wilted spinach recipe I did? Same idea. I like the looks of yours, too. The dressing looks ind of like a ceaser.

  9. Question: when I followed your directions here (which worked exceptionally well), my stored fat was almost as white as the driven snow whereas “Your [fat’s] sort of a brownish colour…”

    (a) What’s the discrepancy?
    (b) What’s the quote?

    If you have the time, you should read this (and part II). What do you think? What’re your preferred ways to cook bacon? You’ve talked about bacon a lot (fat, bits, etc.), but have you ever gone into your preferred ways of cooking it and your tips and tricks?

  10. Thor, my best guess on the color is I cooked it longer than you did. I’m a pan frying fan myself. But there’s another way those two articles didn’t mention.

    It got a bit long for a comment, so I put it on the forum.

  11. Oh, and I’ve got no idea on the quote.

  12. I use leftover bacon fat instead of Crisco when I make southern style biscuits.

  13. Pete, it doesn’t give the biscuits a bacon flavor? Not that it will matter much once you pour on the sausage gravy, I suppose.

  14. I am from the north so the whole ‘saving bacon fat’ was new to me. That is until i married. My husbands Gramdma had the best tasting green beans and i could not duplicate that flavor. I tried fat back among several thing but couldnt get it right. I found out she used bacon fat(its supposed to be a secret). I was mortified! But I now save bacon fat, and use it mainly when i cook veggies or eggs etc…

    • The South was hardly the only place that used bacon fat ..maybe they do more in the modern era ,but up here in New England it is an old practice. My grandmother came down from Newfoundland and I know she always saved it too. However I do love southern cooking too!

  15. Shannon, all my veggies taste like bacon. Haven’t had any complaints yet.

  16. Anonymous says:

    And we wonder why Americans have the highest obestity rate in the world and the number one cause of death is heart disease?

    • Sandra Schaad says:

      It is not just from bacon fat. It comes from an entire lifestyle and lack of exercise, proper nutrition, stress and genetics. Did you know that milk fat covers the stomach wall to prevent the absorption of other fats in the stomach? Just one nutritional tidbit to contemplate.

    • it’s not from bacon fat. Very few Americans even eat bacon fat! They eat Crisco and trans fats and vegetable oils, and sugar and white flour and other useless carbs. 100 years ago when people actually used lard for cooking we didn’t have obesity like this. Hmm…..

      • Hi,
        but to be clear, 100years ago people were very active. Today, not very much at all. But bacon fat is far better than the processed stuff sold in stores. I loves me some bacon….

    • I use bacon grease for anything that is being fried. Potatoes, grilled cheese sandwiches, gypsy eyes … etc. And the slam about obesity, that just speaks to your willingness to parrot instead of doing your own research. You actually assimilate about 1% of the fat you ingest. Obesity is the direct cause of excessive carbohydrate intake AND not having to run down your next meal.

    • Bacon fat isn’t why people are obese. Portion size, super-sizing everything, processed and GMO foods, overeating, and not getting enough, if any, exercise is what causes people to gain obscene amounts of weight.

  17. Anon, we didn’t suffer from obesity or heart disease until we tried to cut animal fats out of our diet. If you actually care about nutrition, do some reading at the Weston Price foundation site. I’d recommend starting with The Oiling of America: “Describes the scientific controversy over the association between fat consumption and heart disease.”

    If, on the other hand, you just wanted to take a shot at Americans, then … thanks for the feedback.

    • I love bacon and i’ve always loved the idea of keeping my bacon grease. The nostalgia, the frugality, the idea of everything i eat tasting like bacon. (yum.) But what about cancer, free radicals, re-cooking in something that’s been cooked… That’s my only concern. What do you think?

      • Emma, animal fats are generally pretty sturdy as long as you don’t overheat them. Most vegetable and seed oils — not counting olive, peanut, avocado, coconut and a few more exotic ones — aren’t really suitable for frying at all. They’re basically rancid before you ever buy them, and have to be deodorized before they can be sold.

        Short version: The rendered bacon fat I cook with is more healthy than most any vegetable oil I can buy in the grocery store.

        Here’s a ridiculously comprehensive (and well-footnoted) page explaining why that’s true:

  18. I always add bacon fat whenever I cook venison. It is such a dry meat and the bacon adds such a good flavor to it.

  19. Linfull, that’s true of a lot of game meat. Lots of recipes say to mix venison 50/50 with ground beef to solve the problem, but I prefer your method. Just add the fat.

  20. Well, in response to Anonymous, I think the real problem with our obesity epidemic is all the processed foods we eat. Think about it, people weren’t as overweight in our parent’s hey days because they had to COOK, not just heat up convenience foods. Everything in moderation, and eat REAL foods.

  21. Laurie, preach it sister!

  22. I use bacon fat when I make cornbread. A generous tablespoon in my iron skillet as it preheats make a nice crispy crust, and it just falls out of the skillet. Oh yeah, it’s really good!

  23. Bacon fat and cornbread are made for each other.

  24. drew,

    Just read your comment about using fat to preserve food- check out “achar”

    which is how MY grandmother cooks =0P

    I haven’t tried making any myself; but I’ll let you know if I ever do

  25. me again,

    the thing about saving/reusing animal fat for frying is that it was done in a time when you didn’t always eat meat in every meal. So reusing that fat wasn’t about adding flavor so much as it was about not having to pay for butter. It was about frugality more than anything.

    Like “soul food” that stuff was made by slaves from the leftovers of the meals they cooked their masters. Those calorie rich cooking techniques were a means of survival. Eating that stuff in small portions while working in the hot sun all day is perfectly fine, but these days most people eat entire plates of it, and then sit in front of a computer all day! That is what leads to things like heart disease.

    like, exercise. that’s actually a pretty new concept. people who worked out in fields all day, or chopped down trees for 14 hours a day, they’d never think about running for half an hour after work!

    so, yah. if you’re going to use ANY fat, just have smaller portions (which means you get to SAVOR your food!) and get out for a run before starting to cook…

  26. Jehan, you’re so right about being frugal. Lots of ethnic specialties are plants, animals, or specific cuts of animals that most other people don’t eat. They mostly come from a time when that’s the only thing that was left for poorer people to eat. After several generations of eating it, a culture tells itself, “This is a delicacy.”

    A friend of mine who has really studied the evolution of ethnic cultures has a great line for it. “You tend to see a lot of new dishes developed toward the end of wars when the only thing left is what didn’t used to be considered food.”

  27. Anonymous says:

    Just have to add…try to find a farmer with pastured animals to buy your meat! Don’t worry about pooring hot grease in the jar, glass won’t shock at that low a temp. Do store everything you can in glass instead of plastic!!!! Check out sites that talk about BPA, PVC and phthalates in plastic!

  28. If you keep your jar out on the stove, I’d agree. But I refrigerate mine. So it’s cold when I add fresh grease to it.

    • I keep mine in a glass jar in the fridge…I let it cool off, but not so cool it won’t pour. I use an old Atlas canning /preserving jar. I started doing it about 3 years ago after seeing this blog. My father and his mother both saved bacon fat for cooking…and no surprise everyone liked their cooking !

  29. My favorite is bacon mayonnaise.

    The only thing I use my mayo for is to make ranch dressing so it’s really bacon ranch dressing.

    If you make your own mayo(super easy) just sub liquified but not hot bacon grease for the olive oil or whatever oil you would be putting in your mayo.

    I cant seem to keep enough bacon fat in the house. I’m a ranch-on-everything person.

  30. Sharon, I’ve been wanting to do the bacon mayonnaise, but I keep using the bacon grease up too fast. But using it in bacon-ranch dressing … I think that just might take priority next time.

  31. Jocelyn says:

    bacon fat makes perfectly delicious grilled cheese sandwiches… or any grilled sandwich for that matter…

  32. Oooh, yeah, that’s lunch tomorrow for sure.

  33. Presbytera says:

    My bacon fat is used for cooking cabbage and chopped onion. What a side dish!!

  34. Presbytera, that sounds simple but good.

  35. Anonymous says:

    Lard can be used to make both (stinky) candels and soap! It was the traditional base for many years. Lye soap is great for people with certain allergies. Simply pour lard through wood ash. Mix in any extra smells you like and put into molds in a cool place for a few days.
    Thank you for the post.

  36. Anon, if I ever process a whole pig and have too much lard left over, I might make some soap. But today I have to special order it, and it costs enough that I'm only going to use it for cooking.

  37. Anonymous says:

    MmmmMMM… cornbread, falling right out of my cast iron skillet, just like my grandmother used to make.

    I've got Hugenot blood, and apparently my grandmother or one of her ancestors traded recipes with the fork in my family tree which went south to become Cajuns.

    Long live bacon fat! Cornbread, fried eggs, mashed potatoes.

    The jar I keep in the fridge grosses out my roommate, but I figure the fat was sterile when it went in, and it will damned well be sterile when it hits my Lodge cookware.

    People are panning bacon fat for cooking. Anecdotally, I'm 6'4" tall, I eat *anything* I want to eat whenever I want to eat it, I have a sedentary job, and I weigh exactly 200lbs with a 34" waist. My secrets? I stop eating when I'm no longer hungry, I like to walk because it relaxes me, I follow my cravings (I crave a Double Quarter Pounder from McDonalds, I eat it. By the same token, if I crave two pounds of salad, I eat it. If I crave nothing, I eat nothing.) and I avoid margarine like the plague.

    Greetings from Ottawa, Canada. :)

  38. Anon, nobody here is panning bacon fat for any reason. We (yes, the royal "we") love bacon.

  39. Hi, thanks for posting how to render the bacon fat. I've found a pie crust that you can use rendered bacon fat in that is said to be moist and tasty. the recipes of youtube from a guy that fixes peoples recipes. heres the recipe: 2 1/2 C flour, 1 TBS Sugar, Pinch of Salt, 1 Cup Cold Butter, 1/4 C Rendered Bacon Fat, 6-8 oz. Cold Water. mix dry ingredients and cut in Butter and Fat then add cold water in whilst folding in crust. Hope you like it. Thanks

  40. Anonymous says:

    I made pancakes the other day from scratch, but instead of adding butter to the batter–as the recipe called for–I added the bacon fat left in the pan. It turned out so delicious, I'm emptying out a jelly jar so I have something to start storing bacon fat in. I'm making everything with bacon fat from here on out.

  41. I've done the pancakes with it once, and I agree. Very yummy.

  42. Jerry The Macaw says:

    Before making a pot of jambalaya (in a huge cast iron pot, of course), I cook up a pound of bacon. After I pull out the bacon to break it up, I add cut up chicken, cajun sausage, onion, and peppers to the fat. When the meat is almost done, I add the rice, tomatoes, water (to cook the rice) and seasonings and cook until the rice is done. Then I add the bacon and serve with cornbread and hot sauce. The bacon fat adds a whole world of flavor.

  43. Jerry, that sounds like a fabulous idea. Time to go look up some recipes, see if I can make my own Cajun seasoning.

  44. Anonymous says:

    Those "dregs" that you strain out can be kept in the freezer and used for beans, and vegs and my personal favorite-deviled eggs. More bacon flavor and not so much fat(I tell myself). Sure those bacon bits on the eggs look pretty for guests and parties but for flavor and simplicity save those "dregs" I'm not sure about storage times–mine never last that long.

  45. I can't decide why I like that idea more: The frugality of it, or the never-waste-bacon-ness of it.

  46. Once I found out that saturated fat (please, from traditional, pasture-raised animals) is actually good for you, my frugality demands that I save all that fat from cooking bacon, beef and chicken. They each have their own glass jars in the fridge. Use a lot less olive oil these days.

  47. JayDub, I know schmaltz (chicken fat) is used in a lot of Jewish recipes — matzo ball soup, etc. — but I haven’t heard a lot of uses for beef fat, other than tallow. How do you use it?

  48. Being from the south, we eat lots of bacon. But, we also eat a lot of sausage. What would the consequences be if mixing bacon and sausage grease? And I am talking all kinds of sausage from Jimmy Deans to chorizo to smoked beef sausage. I’m trying to decide if you could use it all mixed up just like plain old bacon grease.

  49. Andrea, the sausage grease will definitely taste like the sausage. That’s not a bad thing, necessarily, but not as versatile as bacon in my opinion. Second is that bacon fat is generally firmer/thicker than sausage grease at the same temperature, so the sausage grease would lower the smoke point. What I mean is it would start smoking at a lower temperature, so you’d have to be much more careful using it to fry with.

  50. My Mother used to do this with the crisco that she used to fry anything, she would reuse it to fry whatever.
    Does anyone still do this?

    • my mom did the same thing with crisco. i hate the taste of french fries fried in oil. so i’ve been reusing crisco ever since i moved out of my moms house.

  51. Julia, that’s being really frugal. But since I don’t consider Crisco to be a food I don’t have it to begin with, so I don’t have to deal with leftovers or reusing it. And if you keep your bacon fat, you don’t really need Crisco anyway.

  52. Sandra Schaad says:

    How long can bacon fat be stored safely in the refrigerator?

  53. Sandra, I’ve got an old recipe for sausage that calls for packing them in bacon fat to preserve them. As in without refrigeration, bacon fat was used as a preservative. So I’m not saying it lasts forever, but I’ve got a container in my fridge that gets topped up every so often, and hasn’t been completely emptied since … I honestly can’t remember.

  54. Loved that helpful hint for bacon fat. I really need to cook more bacon as my husband and I really like Texas Chicken Fried Steak (which really isn’t chicken at all but tenderized pork cutlets, breaded like chicken and then fried) and they’d be marvelous fried in bacon fat.

  55. I’ve been saving my bacon grease lately (although I don’t actually make bacon that often)-although I admit that I just poured it out of the pan into a container w/out straining.

    I used it for half the “oil” in my cornbread recipe last night. Bacon-y flavored corn bread? Awesome!

  56. Jenn, the big advantage to straining is that you can use it in baked goods where you don’t want the crunchy texture. For instance, I know someone who uses it to make the crust for her apple pie, which she then covers with a lattice-weave bacon crust.

  57. How nice to find a bunch of other bacon fat aficionados :) I’ve been saving mine for about a year or so. Baked beans, cornbread, savory muffins (like bacon cheddar) and my garlic-cheese biscuits are some of my favourite ways to use it. Makes great hash brown potatoes, and totally awesome fried perogies, too!

  58. I’ve been saving my bacon fat for about a year. I use it every morning to make eggs in my cast iron skillet. Delicious 😉

  59. I just wanted to share that what ever you do don’t use Pickle jars. If you pour it in hot 8/10 the glass will break. More importantly even if you put it in cold, for me no matter how well I washed and cleaned the jars on 2 seperate ocasions with 2 seperate jars it spoiled. Since (if I remember right) pickling is a reaction between bacteria and fungi I gues it’s a ripe envirnment for spoilage. There are plenty of other containers learn from my trial and error, no pickle jars.

    just my $.02 and thanks for the grate site.

    • Wow typorific I really need to proof read. to many to fix sorry for the dificult reading lol. Great site *

  60. I use a coffee mug/tea cup to store bacon grease in the fridge. Avoiding plastic and not shattering anything :)

  61. I’ve been saving bacon grease for as long as I’ve been cooking. I love to saute my onions and celery in it when making stuffing for the turkey. I also use it in lieu of butter when moistening the bread….it gets absorbed by the stale bread and tastes oh so delicious.

  62. Oh and I save it in a Ball canning jar. They can withstand the heat quite nicely. Initially I filled the jar w/boiling water, poured out then dried well and poured the grease in….after that I just strain the grease into a rinsed veggie can and let it sit till it’s cool and add it to the jar.

    • Lori Spurgeon says:

      I use a canning jar as well and pour mine in after it has cooled but not turned to a solid yet

  63. Lori Spurgeon says:

    My grandma would spread bacon fat on pieces of bread and put out for the birds. We always had flocks and flocks of birds in the yard. Apparently they like bacon too. LOL! My mother in law introduced me to using it when I fix grean beans. you can’t get that flavor any other way and I won’t eat them without it. I do have to say I don’t strain mine. I cook my bacon in the oven to get better doneness consistancy and shorthen the cooking time. A quick tip is to use a dark colored pan to speed the cooking time. Silver colered baking sheets take twice as long. I also use the grease for greasing my broiler pan when I fix steak or pork chops.

    • I’ve been saving bacon grease in the fridge for awhile to re-season my cast iron skillet – when researching it, it said that type of fat works better than oil, and hey, it’s cheap and easy!

  64. I’m actually not a huge fan of eating bacon by itself, but I am all for its use in cooking. My grandmother always saved bacon fat. I believe she used it in a lot of recipes in place of butter but there was one particular recipe that stands out. Her slow-cooked fried chicken recipe. For this, she always used bacon fat. I tried it later without the bacon fat and I don’t know whether it was the lack of bacon fat or the fact that it wasn’t my grandma cooking it, but it was not as good as I remembered hers to be. I have done it since with bacon fat with great results.

    To the haters, bacon fat doesn’t make you fat. Lack of exercise, overeating, and generally poor nutrition make you fat. Naturally, if you eat french fries fried in bacon fat with ranch dressing while remaining stationary all day everyday, you will probably get fat. If you want to pick things to avoid, try greasy potato chips, fast food, and soda. These are some of the leading contributing foods to obesity in this country and additionally they are nearly devoid of beneficial nutrients. And even these foods won’t (on their own) cause you to get fat. Its time people stopped blaming their food for their waistlines.

    • I’m kind of new to cooking, but it seems that “Western” cooking is based on using animal fats to create flavor. It is only during recent times that humans have been plagued with food related health problems.

      Food is the most obvious culprit. Food Inc., a documentary about America’s food industry, exposes the extent to which corporate greed has dominated our society. How can it be possible for “fast food” to be cheaper than whole unprocessed foods? Bacon fat is not the issue.

      However, food is not the only problem. We live in world where people want six-pack abs from taking a pill. It’s almost as if people have forgotten the definition of health. What I find amusing is that people eat processed dog crap three times a day, sit on their ass 15 hours a day, and then wonder why they’re sick.

      Health is a way of life.

  65. Also, bacon fat is THE best to pop popcorn in.

  66. Bacon Fat is good for greasing your bread pans too. I keep mine in a Pyrex bowl, so I don’t have to worry about the heat breaking my bowl. Funny thing is, I have to hide it in the back of the fridge, because my MIL will occasionally decide it’s getting old & trow it away. I never tried straining the bits out – that probably would make it safer for long storage. I usually let the pan cool for a few minutes (gives the burnt bits of meat time to settle to the bottom) and then pout it slowly into the bowl. When I notice the burnt bits going into the bowl, I stop pouring & wipe out the pan. I’ll have to try straining, maybe I’ll waste less fat.

    If I know I’m going to use the Bacon fat for Greens, I leave all the bits in, they add flavor.

  67. Kathy, I hate when people throw stuff out for me.

    Be careful with the Pyrex. They changed the formula, and they’re no longer as resistant to heat shocks as they used to be.

  68. So glad I found your site. I just did a search for how to properly store bacon grease and your’s came up. I never realized it was SO easy or I’d have been doing it a long time ago.

    The comments are chock full of great tips as well!! So glad for your post, and I’m your newest follower.

    Denise @ Creative Kitchen
    ~Inspired cooking with REAL foods

  69. If you are a big fan of hot dogs, especially the natural casing franks, try frying them in bacon grease then add some bacon to the hot dog….oh so good!

  70. I like to pop popcorn with it sometimes.

  71. Dan Buchanan says:

    I love bacon and I love the article. I just started saving my bacon fat, thanks for the tips! Any good links to recipes specifically with bacon fat?

    • You know, I’ve got a bunch that I’ve been making that I never posted. Like the brussels sprouts sauteed in bacon fat I just made last night. I’ll have to post a couple of those.

  72. I use bacon fat in my cream sauce for creamed spinach… It is absolutely yummy and the only way I can get the hubby and kiddos to eat this leafy green! <3 your blog and recipes!!!

  73. Like previously posted, I was looking for info on safety in storing bacon fat. I remember the coffee can on the stove from when I was a little girl. It never got refrigerated. I found a storage can (aluminum – not my favorite material, but seems OK) that has a perforated plate that sits on a ledge inside the top. It strains the grease for you and collects the drippings in the bottom of the pan. Very happy with the purchase, and with this entire thread.

  74. Hi, I know this blog post is old, but I just found it. I recently started eating Paleo and it is recommended to use coconut oil, olive oil or animal fat for cooking, so I have started saving my bacon fat. Although my grandmother did this her whole life, I never even thought about it. Maybe because I’ve only cooked turkey bacon until recently when I learned that pork bacon is actually better for you (I cook organic, uncured, nitrate free bacon). Now I cook about 2 pounds a week for my family of four and save the bacon grease. I have yet to cook with it, but thank you for the information about storing in the fridge. I keep my bacon grease in a Steel Cut Oats container.

    • You don’t really need to refrigerate it. Women used to keep it in an old coffee can on top of the stove pretty much forever.

      But … what are you waiting for? Start using it. Fry some eggs, or onions and mushrooms to go on a steak. It’s amazing.

  75. I keep my bacon fat in the freezer and it lasts just about forever. But first I cook my bacon in the oven on a rack in a deep cookie sheet. The fat is clean, as is the stove top and it doesn’t require any tending. And it cooks flat. 400 degrees for 15 to 20 minutes.
    I pour the fat into a glass custard bowl and set it in the freezer until it solidifies, then transfer it to a storage container. I especially like to use it for making soups, stews, chili, etc.

  76. Hi, it is amazing how we are “discovering” all the things my mom and grandma did. Hmmm… Funny! Great post!

  77. steffunny says:

    bacon fat?

    oh yeah … it only makes the best roux this side of the mississippi!!!!!!!

    • steffunny says:

      actually, either side of the mississippi :)

      • I use bacon grease in pancakes, eggs, also alittle in chili. Always have some on hand. chex mix (which my mother would make over 60 years ago) calls for bacon grease. Still make the chex mix today. Thanks for sharing.

  78. I do not know how long my bacon grease jar has been in my refrigerator. I started keeping one a few years ago after I got over all the new “research” about healthy eating and realized most of that was fake food. I cook with real food in this house as much as possible but must admit I have a few old recipes that call for Crisco. I am thinking lard was probably the original ingredient.

    Thanks for all the ideas for things to use bacon grease for.

  79. I keep mine in a mason jar- made for handling hot liquids! I have yet (knock on wood) to have an “incident” hot/cold! Up until now I didn’t even bother straining it like this, but I think I’ll start :)

  80. So glad I found this post!! All of my questions have been answered. Delighted to find so many ppl are “getting it” about real food. Thank you! I will be a frequent visitor. 😀

  81. I buy 3 or 4 lbs. of Wrights bacon at a time. Cut it in small pieces for bacon bits and slowly cook very slowly. When done I drain off all the fat and filter into nice little jars and give to my family. They really apprecaite the jars of bacon bits for salads and use the jars of grease for falvoring other foods.

  82. Tara B. says:

    I haven’t read all the comments (there are a LOT!), but you asked for suggestions, and mine is Apples ‘n’ Onions. I got the Little House cookbook for Christmas (reading those childhood favorites recently made me want to cook some farm original recipes), and A’n’ O was Almanzo Wilder’s favorite dish. It calls for plenty of bacon fat, and I can barely imagine how yummy all those flavors are when combined (obviously haven’t tried it yet).

  83. Actually you can make soap with as little as 1/2 cup liquid rendereed bacon fat. What you do is add 1 Tbl lye crystals to 1/4 cup COLD water, then you add that mixture to the bacon fat(melt it first) and mix until “trace”(you can see where the spoon (or immersion blender) has been, then pour into a mold(or even a empty, clean paper juice/milk jug) let set for a day or two turn out soap cut and let cure for a couple weeks to a month. And there you go bacon soap. Remember to add lye to liquids not the other way around.


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  5. […] sprouts onion diced tomato Asiago cheese bacon fat kosher salt fresh ground black […]

  6. […] over at Cook Like Your Grandmother has an older post that I stumbled on about how to render and store bacon fat. Â  For some reason I’ve used quite a bit of bacon lately, and I have indeed been keeping […]

  7. […] chips red onion (optional, whatever is left over after making the salsa) 1 tablespoon rendered bacon fat or olive […]

  8. […] bacon to the same bowl you’re going to put the finished salad in. Pour off most of the fat (filter it and keep it for later) but leave a little in the […]

  9. […] right, even green beans are good if you add some bacon in there. Bacon fat, actually. You do store your rendered bacon fat, don’t you?Recipe Card This entry was posted in Side and tagged bacon, Step-by-step tutorial. […]

  10. […] you want a visual, Drew can show you.  In his post about coffee filters, he mentioned that they’d be a good option for straining […]

  11. […] you really should try it.  it’s cheap and thrifty and tasty and easy. […]

  12. […] tablespoon clarified butter (I suppose you could use bacon fat instead, if you really wanted […]

  13. […] fat for proper cell function. Let Drew @ How to Cook Like Your Grandmother teach you how to render it. All you need is a bowl and […]

  14. […] I just pour it into a jar and keep it near the stove like they did in the old days. But – I think it's probably better to keep in the frig. I use old tins, and toss every month or two because I produce far more than I can use! Thinking I might start filtering it like here: How to render and store bacon fat | How To Cook Like Your Grandmother […]

  15. […] How to render and store bacon fat | How To Cook Like Your …Jan 4, 2008 … Not too long ago the average housewife would have been amazed at how wasteful we are, throwing out all that great bacon fat. After all it’s a … […]

  16. […] Render and store bacon fat to use for cooking […]

  17. […] a few tablespoons of bacon fat in an uncoated pan over high heat. Brown the tenderloin all […]

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