Bacon Up

I should come out from under my rock more. Just found this stuff and HEB carries it:




When I was growing up a dollop went into most everything grandma cooked. And it was awesome

Dawg will be along shortly to diabeet you....

oh good lord, game changer

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.

how do you render it well?

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.

The ultimate party dip!

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 ! ! !

Only HEB would do that. They cover all the bases including tombstones.

One of the 4 Texas cornerstones

I have seen this in the local Walmart-
Has anyone used this yet?
If so does it taste like many of us are thinking?

Lard?