I have accumulated about a pint of bacon grease and I stand to gather nearly a half gallon from my backstock of frozen bacon.
Other than greasing my skillet for eggs and sauteing veggies what can I do with that much bacon grease?
>bring it to liquid state
>put it into glass bottles
>cork the top with rags
>light the top of the bottle
>throw it at the line of police officers impeding your freedom
>demand an end to the corruption
>clank with your brothers
Anyone ever tried making soap from bacon or other animal fat? I'd need lye but what else is there to the process?
This is disappointing, still frying them conventionally will be pretty good.
Bacon fat makes killer pot roast, beef stew and hash browns. Pretty much any dish someone on the Atlantic coast might have made in a cast iron pan/Dutch oven three or four generations ago will be good with bacon fat.
But how much I'd use it depends on how closely the bacon you get resembles the bacon back then. I'd trust fat from bacon that's been made in a smokehouse much more than fat from bacon that came wrapped in plastic from the supermarket.
There's merit to cooking bacon in bacon fat. It cooks the bacon more evenly and prevents raw spots. Even in a non-stick coated pan. Try it once or twice. When your done do like >>7270531 and keep just enough fat in the pan to cook eggs. Unless you're using a ceramic pan, in which case eggs without butter or fan are the best thing ever.
No, but if you get your bacon from a place that makes it on site it's less likely to have the kind of crap in it that's pretty much a given in garbage tier stuff like Oscar Meyer or Hormel.
I'm all for cooking with smoked pork fat, but less excited about artificial flavorings and unnecessary preservatives.
Man you need the right ratios, an immersion blender, a couple thermometers, a mold of some sort, heavy glass bowls. Maybe a slow cooker or some stainless stock pot on an induction cooktop.
Try >>>> /diy/
And yes, that would work.
Just use it in place of other fats when you want a little extra bacon flavor.
I've been refilling the same glass tupperware type container for five or six years now, and as long as it's airtight and kept in a cool dark place it will keep for years.
Half neutral oil looks canola or avocado or whatever and half melted bacon grease. Let it set in the fridge tho, it takes a few hours to set and take on taste.
Literally the best condiment .
It is known that any cook who accumulates a large amount of lard or bacon fat is obligated to go on the quest for the Ultimate Grease, the one fat greater than butter, greater than ghee, greater even than duck fat.
>deep-fry meat in lard or bacon fat, then filter and save the fat
>acquire deep fried meat and delicious meat-infused fat
>repeat at least 10-20 times to summon the Ultimate Grease
You can't go wrong with some lima beans tossed in bacon fat.
Gravy base. Red eye, sausage/bacon, ham, whatever. Use it as a your gravy fat. Then enjoy a breakfast casserole, biscuits and gravy, shit on a shingle, mashed potatoes, chicken fried steak and gravy, pork chops and gravy, just mainline that shit I don't care bacon fat gravy is amazing.