After all these years It looks like I’m going to start saving bacon grease. I want it to be as simple as possible. Mine will be coming out of a cast iron skillet. What do you store yours in? Do you refrigerate it? How long is it good? Do I need to filter it? I guess I’m asking for “Bacon Grease for Dummies “.
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I have this by the stove: https://www.amazon.com/dp/B087H2N7ZM...NsaWNrPXRydWU=
I use the bacon grease for gravy and frying so it doesn't last too long. A few weeks is OK but if you have a lot and want longer storage then I would put in jars and refrigerate it. Little condiment or pimiento jars work well for this. -
I just use a mason jar and leave it by the stove. If it has been a while since I have used it I will dump it and start a clean jar. Enough bacon gets cooked around here that I never have a shortage.Comment
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I use store it in the refridge in pint/qt ball jars. I have bacon, duck and goose fats stored. Straight out of the skillet into the jar.Comment
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I let it cool a little and then pour it into a pint sized Mason jar that's kept in the fridge. It seems like that jar has been in the fridge for years and there's no hint of it going bad. I suppose I should swap it out from time to time. Some day...Comment
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I wish I'd seen this an hour ago, I just used up my "stash" and put the jar in dishwasher. I could have photo'ed. I grew up with things like bacon grease, eggs and butter living on the counter, and I don't refrigerate usually. Maybe if I'm leaving town for a while. I cook bacon, a pack at a time, and I buy the two pound packages of thick sliced applewood smoked from Costco. I bake in oven on two cookie sheets, then let them cool enough to handle the pans and pour out into pint sized Mason jar. I just put a little sieve/strainer on top of the jar, pour the grease through, and toss strainer in the dishwasher. I keep a lid on, to keep dust and bugs out, and leave on the back of my stove. All the time. In about the time I've gone through the two pounds of bacon, I've also gone through the bacon grease. Throw jar in the dw, start again. I love Mason jars for almost everything.Comment
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+1 on mason jars for everything. I even have one on my nightstand I put change in. -
Yeah @It'sAllGoneToTheDogs, I should have clarified. My mom and gm kept eggs on counter, I don't. I buy farm eggs from my co-op usually, that are unwashed, but I still refrigerate. -
acorgihouse we fridged ours while living in the UK, out of habit at first but kept doing it when we realized it does still have some benefits like longevity, and we don't use eggs that fast usually
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Yeah, you definitely want to strain it. I have something similar to this. It has a built in removable strainer. Easy and convenient. I store my bacon grease in the fridge. It’ll keep for months.
Bacon Grease Container Keeper with Crystal Lid and Strainer, 12 oz Ceramic Frying Oil Storage Can Container for Countertop,Farmhouse Kitchen Decor (Silver) https://a.co/d/4PvwJhR
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I have an old school aluminum 3 piece grease can. Not refrigerated, don't empty it unless it all gets used. Same way big mama (great grandmother) did it. Use it for EVERYTHING.Comment
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Make tortillas with it, use it to toast burger buns, in the dough of hand pies, Sautee veg with it, add it to rice...pretty much sub it in for any other fat. Bacon grease peanut butter or bacon grease chocolate chlathe chip cookies are awesome. -
When I make cabbage I always fry up some bacon to go in it. Then I’ll just add a little water and seasoning and cook the cabbage in the bacon grease. -
Panhead John yup. Also made a dressing with some melted bacon grease as a replacement for 1/2 the oil for regular salads.
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My current can is the one that held the colossal roasted peanuts from Costco (they seem like regular sized peanuts to me), which resides in my fridge.Comment
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I used to keep mine, but I stopped. Honestly I don’t miss it.Comment
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I always save mine. I let it cool a bit so that it's not going melt anything on contact but still liquid, and I strain as best I can into a tupperware bowl with a lid. Store in the fridge, spoon out as needed for eggs/potatoes/etc.
It's a constant cycle, since we use it regularly grease and also make a lot of bacon - I figured there's enough turnover that it won't spoil, plus lard doesn't even require refrigeration and that's practically what this is.Comment
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I use a small mason jar. I use paper coffee filters to filter out the solids and store it in the fridge as I don’t use it all that often. I also don’t cook a ton of bacon so my small major jar is usually pretty full and lasts a long time.Comment
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Fry bacon, pour fat into jar, put in fridge. Roast spuds, dig fat out of jar, eat and smile, repeatComment
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I have a very fine mesh filter cone that fits perfectly on the top of a 12 oz. Mason jar. Gets rid of all the particulate matter which in turn helps to keep the grease fresher longer. I keep in a cupboard.
You can't make refried beans or cornbread without bacon grease.Comment
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I rotate jars, cuz learned a lesson with pourin it in a cold jar once. Eat a fair amount of bacon, so produce a lot of bacon juice. Great stuff fer everything.
Strain it, nah. Cuz there’s plenty of goodies that accompany the juice, adds flavor. Keep mine in the fridge, old habit.Comment
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