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re: Thoughts on using bacon fat for roux?
Posted on 10/4/14 at 3:20 pm to John McClane
Posted on 10/4/14 at 3:20 pm to John McClane
I've used lard to make roux and it makes a great gumbo. Bacon fat is problematic if the bacon is smoked because it's going to impart that smoked flavor into the gumbo. You'll get some smokiness from your sausage, assuming you're using smoked, so that plus bacon fat in the roux would probably be a bit much.
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