Who else saves bacon grease?

Actually, if you want to go all out, add some nice sized shrimp to that recipe....

Sounds like lumberjack fuel.

Ill fry my eggs in it, make my sausage links in it , and then fry my tator tots and hash browns in it lol . I dont do it because its healthy in anyway, i do it because it TASTE GREAT ... im not overweight but i fear bacon grease might be the death of me . .. ..
They wont even need to put embalming flyid in my when i die to preserve because i eat so much greasy foods lol .

Put it this way.We do not buy butter for hunting camp.

Pancakes fried in bacon lard, with a side of bacon, and a warm bourbon and bacon shot for breakfast sounds pretty good to me !

I will get the recipe out of my cookbook in a couple of hours, (after I shake the cobwebs out of my head and get my family's day started). Then I'll post back with it. :)

I save it but it doesn't last long lol. I maybe add butter and use it for the next meal, thats if i have not soaked it all up in the bread from the sarnies i was making

I do the same with all meat fat tbh, save it for something or other

Last Edited by curry nosher on 11/14/2018 05:02 AM

I had forgotten that the recipe could probably be found online because it is a "keto" recipe that my daughter gave me from a book. My whole family LOVES these. I substitute stevia sweetener in lieu of the swerve that this recipe calls for. Enjoy!

[link to www.healthbenefitstimes.com (secure)]

Thx for finding recipe. Just had a look, only 2 bacon slices for 48 mini discs. Assuming this is thick butcher bacon?
prep time 5min&20 cooking, not bad

Breakfast: cook 3-4 slices of bacon and set aside, sauté some fresh vegetables (maybe onions, peppers, tomatoes) in bacon fat and set aside, slow cook 2 pasture eggs over easy in bacon fat.

Thank god for bacon fat!

Interesting.

I put vegetable scraps in mine and freeze it for stew base, later on. It's amazing how mixing different flavor fats with meats taste. I've saved lamb fat, water from boiling veggies, water from soaking dried shrooms, etc. They have nutrition and flavor essentials for a "waste not want not" philosophy.

(I'm a nitrate/nitrite-free bacon kinda girl)

shhhh


say no more

You know - when I make them, I use a cupcake pan with liners. I make a big batch, using a pound of bacon. I also make them a little bigger and thicker - not discs. More like the size of peanut butter cups, only slightly smaller. They come out a little chewy and crunchy at the same time. The "star of the show" is really the bacon grease. The stevia candies it when you bake it. The bacon I use is usually whatever is on sale, thick or thin.