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Bacon Grease
Posted on 1/16/14 at 11:37 am
Posted on 1/16/14 at 11:37 am
I saw a post by cwill where there was a question about whether you can buy bacon grease in stores. It wouldn't let me reply to it. The answer is YES. They have it at Rouses. It's on amazon.com under Hot Belly Bacon Grease. There's, also, a direct link to it if you google it. Great for making rouxs, red beans, etc. Easy to use, and it is USDA and FDA approved. It looks a lot cleaner, too.
6
Posted on 1/16/14 at 11:39 am to ToniH
I can't think of a reason not to render my own.
Posted on 1/16/14 at 11:40 am to OTIS2
My wife would murder me if I try to explain to her that the reason I am cooking X lbs of bacon is for the grease. 
Posted on 1/16/14 at 11:42 am to ToniH
how much they payin you Toni?
Posted on 1/16/14 at 11:44 am to MSTiger33
quote:
My wife would murder me if I try to explain to her that the reason I am cooking X lbs of bacon is for the grease.
I would endure a sexless marriage before I would a baconless one.
Posted on 1/16/14 at 11:50 am to ToniH
I found a new use for bacon grease. If you ever have a recipe that calls for browning chicken parts in oil before baking. If you brown the parts in bacon grease the skin is crispier after baking. I don't know why.
Posted on 1/16/14 at 11:56 am to Zach
What self-respecting southern cook doesn't have a jar of bacon grease in the fridge? (In the fridge is my nod to modernity. My mama kept hers in a special strainer can marked "grease" right next to the stove.) Even if you only make bacon once a week, save the drippings.
Oh, I just discovered you can still buy the little "grease" strainer can: LINK
Gonna have to get me one of those.
Oh, I just discovered you can still buy the little "grease" strainer can: LINK
Gonna have to get me one of those.
Posted on 1/16/14 at 12:01 pm to hungryone
Next time I have an order on Amazon, I'm getting one. I don't use bacon grease that often, but I have it in the fridge in a dish. How long does it last in there? I have no idea of the age of what I have and I just kept adding until I filled the dish. I think I even started a second dish.
Posted on 1/16/14 at 12:06 pm to Gris Gris
That's what everyone in my family does. I think it lasts forever!
Posted on 1/16/14 at 12:14 pm to Gris Gris
I can't remember ever having a problem with the fat reaching a point of rancidness in my life. We kept it is a little can in the cabinets of the kitchen when I was young now it sits on the counter just to remind me its there to use.
Posted on 1/16/14 at 12:19 pm to hungryone
quote:
(In the fridge is my nod to modernity. My mama kept hers in a special strainer can marked "grease" right next to the stove.)
my grandmother kept a skillet in the bottom drawer of the oven with bacon grease in it. pulled it out when she wanted to make more bacon or cook something in it. usually fried chicken.
Posted on 1/16/14 at 12:24 pm to CajunAlum Tiger Fan
My grandmothers both kept theirs in the grease strainer cans on the stove, but they used it almost exclusively. However, I don't believe they ever completely emptied it and washed it out and I certainly survived their cooking...good cooking. One of them used it for cast iron steak. I just remembered there. Mighty fine.
Posted on 1/16/14 at 12:31 pm to Btrtigerfan
The saving of rendered fats had some significance during WWII.
I wonder if it was as common prior to WWII? It may have been a culinary milestone in US history. I'm not sure how rendered fats are used in the rest of the world, but I know Germans use bacon fat on sandwiches the same way we use mayonnaise.
The Jewish folks regularly cook with schmaltz, which is rendered chicken fat.
quote:
Unorganized women were encouraged to collect and turn in materials that were needed by the war effort. Women collected fats rendered during cooking, children formed balls of aluminum foil they peeled from chewing gum wrappers, and also created rubber band balls, which they contributed to the war effort.
quote:
Women were urged to save waste fat and greases and return them to butchers. The poster on the counter in this photograph announced that the butcher would pay for the fat and sell it to rendering plants so that it could be processed into explosives. Since meats, oils, and butter were all rationed, women had to re-use fat for frying as often as possible before collecting it in a can and turning it in.
I wonder if it was as common prior to WWII? It may have been a culinary milestone in US history. I'm not sure how rendered fats are used in the rest of the world, but I know Germans use bacon fat on sandwiches the same way we use mayonnaise.
The Jewish folks regularly cook with schmaltz, which is rendered chicken fat.Posted on 1/16/14 at 1:13 pm to Gris Gris
Still use the strainer can, here's ours:
Posted on 1/16/14 at 1:44 pm to CajunAlum Tiger Fan
Momma kept hers in an strainer can beside the stove as well. We never got sick.
You can also use an old stove top coffee pot as well if you have one. It's works with the strainer and it makes it easy to pour.
You can also use an old stove top coffee pot as well if you have one. It's works with the strainer and it makes it easy to pour.
This post was edited on 1/16/14 at 1:55 pm
Posted on 1/16/14 at 1:45 pm to hungryone
double post 
This post was edited on 1/16/14 at 1:52 pm
Posted on 1/16/14 at 1:46 pm to oompaw
What's the best way to store bacon grease?
Container?
Shelf life?
Room temp or cold?
Container?
Shelf life?
Room temp or cold?
This post was edited on 1/16/14 at 1:47 pm
Posted on 1/16/14 at 1:49 pm to Lester Earl
mine sits in my pantry next to my canola and olive oils. maybe that's unsanitary, but I'm not sick yet
Posted on 1/16/14 at 1:56 pm to Lester Earl
quote:
What's the best way to store bacon grease?
Container?
Shelf life?
Room temp or cold?
I do a pickle jar in the fridge. Not sure if that's the "best" way.
Posted on 1/16/14 at 2:07 pm to ToniH
What's the shelf life for a jar 'o bacon grease? Whether in the fridge or on the cabinet
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