Who else saves bacon grease?

i used to but haven't had bacon in awhile so now it's gone. if you like curry, add some of that to the bacon grease and use it when cooking chicken. i cook everything in coconut oil so i had made coconut/bacon/curry meals often.

I used to save it for homemade retried beans but don’t anymore.

When I make bacon butties I fry my bacon in a little olive oil.

After... I toast the buns a little then I fry them in the pan of leftover bacon oil for extra flavour.

Add a little ketchup and yum!

I used to save it to mix in my deep fryer oil. It made the best fried chicken wings you ever tasted.

They made animal fat "evil" and a "Killer" so that you have to run out and buy their Rapeseed oil lie called 'Vegetable Oil"

Everyone should save their animal fat and use it.

High cholesterol and Heart Disease are genetic disorders and are not the result of any reasonable diet.

I mean just sit back and think...

Fast food removed all animal fats from frying in the last 20 years.

All of the sudden, heart disease and Arterial Sclerosis suddenly start to skyrocket, along with Type 2 Diabetes.

Add to that people are getting off the Tobacco, too, so all of the heart problems that was "causing" are now on the rise with less people smoking.

Go back 50-60 years: Less cancer, Less Heart Disease, Less Diabetes, Less everything, really.

Modern attempts to make things "Healthy" are clearly toxic.

It could be something as simple as this: The less your body has to fight what you're putting in it, the less your body is able to fight.

So it's not that smoking or fat is good for us, directly, but it may have been making us stronger.

Hmmm.

This! However, not everyone does good on bacon grease, even though it may be the most nutritious, free-range bacon grease available. For some people it is just the ticket. Occasionally, some people do better on butter or beef fat.

I used to keep bacon greese, but found that one of my loved ones can't seem to digest it well. It could be something to do with the smoking or aging.

Lard used to be the basis of all good pie crusts, all fried food, all baked goods etc etc. That is why the food closet was called a larder.

Lard from outdoor pigs contains vit D.

Last Edited by Eilonwy on 11/11/2018 11:58 AM

Bacon fat is an excellent source of healthy fats. Good job OP.

Checkers/Rallys is the only fast food chain that still uses beef tallow to fry everything in. That's why their fries are so delicious.

Vegetarian's lawsuit over beef tallow at Buffalo Wild Wings is dismissed:

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I fry eggs in it. This will gross city people out however... I buy lard and make my biscuits and fry other breaded meat. Try it you may like it.

i do i do. i don't cook anymore so don't know why,except bacon once in awhile, but i grew up w it. I loved it on pancakes w sugar! The only way i would eat them haha. They are good in Refried Beans too.

Me...I love bacon, and have bacon fat I use for
frying eggs, potatoes, and for flavoring in any dish
that would be enhanced by bacon fat. It will also
put a tasty shine on ramen noodles.

I bake thick bacon on parchment in the oven
at 350 degrees till crisped to my likeness.
I like how easy it is to then scrape the rendered
fat and drippings into a jar.

I have had it on toast, topped with homemade
bruechetta. ...nom nom.




Last Edited by IndyAnna on 11/11/2018 02:14 PM

Full of free radicals. Bad idea. I save duck fat, in the refrigerator.

I melt it down later and use it, and a little butter and salt on corn on the cob.
Used to have this when I was kid and just started doing this again, it’s awesome.

People throw away bacon grease??

I keep a pyrex dish of it in the fridge, use it for cooking, a lot. For some things it's better than butter. Lard makes the best biscuits and pie crusts.

I only buy bacon from local farms, that's actually smoked and not just injected with chemicals at a factory. It's the candy of the gods.

and they added 161 nexrad radars around the usa.

I used to when my sons visited on weekends and they stayed over night with Dad.

Made a lot of bacon back then. Used to save it and cook my egg in it because it gave my 'over easys' great flavor!

I'm older now and hate the cleanup of cooking.

I think nitrates in bacon are one of the most CANCEROUS substances you could possibly eat!

Can you like to any science behind that statement?

I like all science.

Search "nitrates bacon"

Where do you get Duck Fat? Would you use Chicken fat if it was available?

Here's the problem with saving bacon grease

it all depends on what you mean by "bacon"

if you bought a plastic package of 'sliced bacon' saturated with nitrites, nitrates salt and sugar - that is NOT "bacon" and the fat is NOT worth saving.

if you went to a butcher shop and either bought a fresh slab of pork belly or had the butcher slice it for you
THAT IS BACON

the difference is monumental and fundamental

by all means save the fat from real bacon
use it for anything instead of any oil or butter or any other fat when high temperatures are used

you can even cube it into small cubes and render all the fat out it purposefully as well as add different herbs or spices to make it more exciting

Duck fat is awesome for roast taties and chips (or fries to you Yanks) always got some in the fridge!

I do. Got a jar on the back of the stove. I add it into just about everything I cook, also use it for seasoning my cast iron.

Bacon fat and lard are the healthy fats to cook with. Any vegetable oil that is heated becomes poison. All those "healthy" oils are killing you. Lard,tallow, and ghee are the real healthy oils to cook with. Bacon fat is lard with a bit of bacon flavor. Tallow is beef fat, and ghee is butter with all the milk solids removed. All these fats are very stable at high temperatures, unlike all vegetable oils.
Bacon fat and lard will give all your fried foods a better flavor. Ghee will give you a light, buttery, flavor. Why kill yourself with oils that are poison and taste like shit. Some of the popular vegetable oils are poison before they are heated (cotton seed, and canola come to mind). Canola oil is a name dreamed up to sell their poison. They thought the original name was holding them back. While "rape seed oil" may not have been a great marketing name, it was probably the fact that it is poison that kept people from using it.

I haven't seen duck fat in the stores, but if you roast a duck in the oven, you will get plenty of fat. 5 hour roast duck will produce 2 to 4 cups of fat, depending on the duck. Like bacon fat, it is good for cooking, if you want to add flavor to your food. Keeping ducks is great, if you like duck, because you can always add the duck flavor to other foods.

yes to nitrate free bacon fat!

I read an article of a doctor researching heart attack numbers.
There were very few heart attacks before margarine came to the market.
After, heart attack numbers increased significantly.

Bacon grease is saved after each use for later egg frying.
I will have to try it on corn.