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Forums59
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Dec 30th, 2023
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 Bacon Up
#13902135
02/25/21 08:58 PM
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Joined: Nov 2002
Posts: 54,466
RayBob
OP
Super Freak
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OP
Super Freak
Joined: Nov 2002
Posts: 54,466 |
I should come out from under my rock more. Just found this stuff and HEB carries it: ![[Linked Image]](https://baconup.com/wp-content/uploads/2018/08/both-tubs-1-downsized-kp-768x431.png) When I was growing up a dollop went into most everything grandma cooked. And it was awesome
Advice? Wise men don't need it. Fools won't heed it.
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Re: Bacon Up
[Re: RayBob]
#13902137
02/25/21 09:00 PM
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Joined: Apr 2006
Posts: 24,870
outfishdya
TFF Guru
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TFF Guru
Joined: Apr 2006
Posts: 24,870 |
Dawg will be along shortly to diabeet you....
Woke up this morning
Got yourself a gun....
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Re: Bacon Up
[Re: RayBob]
#13902157
02/25/21 09:13 PM
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Joined: Nov 2008
Posts: 2,986
bigrebar
Extreme Angler
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Extreme Angler
Joined: Nov 2008
Posts: 2,986 |
oh good lord, game changer
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Re: Bacon Up
[Re: RayBob]
#13902165
02/25/21 09:22 PM
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Joined: Aug 2006
Posts: 18,132
COFF
TFF Guru
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TFF Guru
Joined: Aug 2006
Posts: 18,132 |
I've never had to buy bacon grease. I keep a tin with a strainer and save the rendered grease. When the tin gets full I'll fill a mason jar and freeze it.
I use bacon fat just about anywhere one may use vegetable oil. Use it in your cornbread batter, or in your boxed cake mix. I use it just about every morning to cook eggs, or to pan fry potatoes. As long as it is rendered well, it will keep for a very long time at room temp.
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Re: Bacon Up
[Re: RayBob]
#13902175
02/25/21 09:25 PM
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Joined: Apr 2006
Posts: 24,870
outfishdya
TFF Guru
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TFF Guru
Joined: Apr 2006
Posts: 24,870 |
how do you render it well?
Woke up this morning
Got yourself a gun....
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Re: Bacon Up
[Re: RayBob]
#13902301
02/25/21 11:03 PM
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Joined: Aug 2006
Posts: 18,132
COFF
TFF Guru
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TFF Guru
Joined: Aug 2006
Posts: 18,132 |
The most important part is to cook off all the water. This pretty much happens anyway when you fry bacon, unless you keep it really undercooked, or if you flash fry it on very high heat. Then you filter off the solids by pouring through a strainer.
This is not the proper definition of rendering fat. To do that you'd boil the fat. That pulls out all impurities, and also takes away the bacon flavor. The simple method above gives you a very useful grease with a slight bacon flavor that will last a long time at room temp without going rancid.
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Re: Bacon Up
[Re: RayBob]
#13902433
02/26/21 12:32 AM
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Joined: Aug 2011
Posts: 1,848
jippedgenes
Extreme Angler
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Extreme Angler
Joined: Aug 2011
Posts: 1,848 |
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Re: Bacon Up
[Re: RayBob]
#13902448
02/26/21 12:44 AM
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Joined: Jun 2005
Posts: 12,961
DanDaBald
TFF Guru
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TFF Guru
Joined: Jun 2005
Posts: 12,961 |
Some good stuff - Mom had a can of bacon grease on the stovetop and a teaspoon of it went into EVERYTHING ! ! !
I Love You Mom ! ! !
 NEVER FORGET 9/11/2001
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Re: Bacon Up
[Re: RayBob]
#13902532
02/26/21 01:51 AM
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Joined: Sep 2008
Posts: 5,190
fishslime
TFF Celebrity
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TFF Celebrity
Joined: Sep 2008
Posts: 5,190 |
Only HEB would do that. They cover all the bases including tombstones.
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Re: Bacon Up
[Re: fishslime]
#13902650
02/26/21 03:17 AM
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Joined: Nov 2002
Posts: 54,466
RayBob
OP
Super Freak
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OP
Super Freak
Joined: Nov 2002
Posts: 54,466 |
Only HEB would do that. They cover all the bases including tombstones. One of the 4 Texas cornerstones
Advice? Wise men don't need it. Fools won't heed it.
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Re: Bacon Up
[Re: RayBob]
#13902658
02/26/21 03:22 AM
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Joined: Sep 2009
Posts: 16,061
steveiam
TFF Guru
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TFF Guru
Joined: Sep 2009
Posts: 16,061 |
I have seen this in the local Walmart-
Has anyone used this yet?
If so does it taste like many of us are thinking?
What has happed to you does not define who you are-
HOW you react to what happens to you DOES!
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Re: Bacon Up
[Re: COFF]
#13902673
02/26/21 03:32 AM
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Joined: Jun 2016
Posts: 6,854
V-Bottom
TFF Celebrity
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TFF Celebrity
Joined: Jun 2016
Posts: 6,854 |
The most important part is to cook off all the water. This pretty much happens anyway when you fry bacon, unless you keep it really undercooked, or if you flash fry it on very high heat. Then you filter off the solids by pouring through a strainer.
This is not the proper definition of rendering fat. To do that you'd boil the fat. That pulls out all impurities, and also takes away the bacon flavor. The simple method above gives you a very useful grease with a slight bacon flavor that will last a long time at room temp without going rancid.
Lard?
Texas Anglers Recognition Program TPWD Official Weigh Station,77563 Coastal Bend Weigh Team, Cert. Weigh Master USMC66'- www.troutsupport.com
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