Saving Bacon Fat
Tomorrow I'm going on a picnic and I'm making a bunch of turkey wraps that will include bacon. I cook my bacon in the oven (it's way easier), but the idea of throwing out all the bacon fat pains me.
Is it safe to refrigerate and use and a later time for soups and things like that? If so, how long will it keep in the refrigerator?
Thanks in advance!
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33 Comments:
Yes, it is perfectly safe. You can keep it almost indefinitely. Straining out any solids is a good thing.
simon at 5:06PM on 08/31/09
I usually keep mine in the freezer, saving it in sort of pucks that can be cut off when I need them - I do the same with duck fat too.
Definitely strain it though.
rgolightly at 5:09PM on 08/31/09
Yep I save mine and it is still good even after time.
pjracz10 at 5:11PM on 08/31/09
cover it tightly and seal it in an air tight container so it doesn't go rancid. Rancidity is your only worry so low air exposure is critical, don't want it to taste like latex paint.
Meat guy at 5:32PM on 08/31/09
All the above.
CJ McD at 7:17PM on 08/31/09
Ditto.
lemonfair at 8:26PM on 08/31/09
Do the same thing with duck fat.
climbhighak at 9:03PM on 08/31/09
I second the comments of @simon. Lasts forever. I keep it in little glass jars with a screw top lid.
yankeesgal at 9:20PM on 08/31/09
I keep mine in the fridge in an old glass jelly jar with a metal lid. This way it can just be poured it in while it's still hot and liquid without worrying about melting or softening plastic (I save glass jars to use in place of plastic containers, both to reuse them and to avoid BPAs).
Rendered bacon fat is great for adding flavor to other dishes! I use it in place of butter or olive oil sometimes, like in caramelizing onions.
yayfood at 9:26PM on 08/31/09
saute some onions and cabbage in the fat next time you make pork chops.
pooch at 10:28PM on 08/31/09
I strain mine and keep it in an air tight glass container in my fridge.
It will keep indefinitely. Bacon fat/grease is GOLD woman! Never throw it out!
caramel at 11:18PM on 08/31/09
Am I a horrible person for keeping my bacon fat unfiltered and uncovered? I keep it in an old mustard jar in my fridge, never had a rancidity problem, but am I likely to catch something from it?
Yukiyummy at 12:36AM on 09/01/09
I keep mine on the stove. I use a lot of it, and I've never had a problem with it going rancid. The container I use has a fine mesh screen to filter out any solids, and a tight fitting lid.
1stmakearoux at 9:27AM on 09/01/09
oh yeah-you're throwing away most of the money you spent on it, if you don't keep it. i use it with everything-praise the lard :)
gastronomeg at 10:20AM on 09/01/09
I keep it in a bowl on the stove but am careful to use it within a few days. My mother and grandmothers did the same. Anyone remember when everyone received a bacon fat keeper as a wedding gift? Mine said Bacon Grease right on the front.
ocarol at 10:41AM on 09/01/09
I pour the bacon fat into aluminum muffin-pan liners, filling them 1/2 inch full of fat or so. Then I freeze them, and when they're good and frozen, I wrap the foil around so the fat is all wrapped up. I have a Ziploc of these in my freezer. Folks thinks they're frozen peanut butter cups or something, but I know the truth: pure bacon fat, ready to be used to grease a skillet for cornbread, added to greens or to Crisco for frying chicken. Some kinda good!
FoodieSearching at 1:59PM on 09/01/09
@Yukiyummy - straining out solids is good for a number of reasons. One, those solids will end up in your pan the next time you use the fat, and since they are already partly or most of the way cooked, the likelihood they will burn and add bitter tastes and crumbly textures to your food is very high. Two (of less concern), the solids, being composed of proteins, will spoil at some point. It will take a long time since they are encased in fat and therefore not exposed to oxygen, but it's something to think about. The first reason is really the most important one.
simon at 2:13PM on 09/01/09
My grandpa used to keep his bacon fat in an old coffee can. He made the best breakfasts, ever.
eeels at 2:47PM on 09/01/09
mama kept hers in a small mixing bowl covered by a b&b plate. never refrigerated it or strained it...and that grease made the BEST refried beans ever.
oh_no_eric at 7:09PM on 09/01/09
We keep ours in jelly jars in the fridge. Never had a problem. Makes the best grilled cheese sandwiches,used instead of butter on the bread.
donnie at 7:24PM on 09/01/09
I keep my fat in a jelly jar in the 'fridge, but I've not been straining it. So far there have been no problems. What do you folks use to strain it? The solids I find are pretty small. Most would, I think, go through the fine mesh strainer I have. I doubt I have the patience for a coffee filter. I don't, generally, keep cheesecloth on hand, but...
beano at 11:52PM on 09/01/09
@simon: I suppose a third reason to strain is that when bacon is cooked in a skillet the little particles have overcooked and may be a source of nitrosamines? In small amounts so what, but why add to the load of carcinogens.
Used to keep my bacon fat on the stove in one of those little bacon fat keepers years ago. That was before we (I, at least) fully understood that the fat would be slowly turning rancid (oxidizing) even though it didn't smell or taste rancid, and that rancid fats aren't good for you.
I sometimes use my bacon fat for the fat in corn bread, with or without added bacon. For cooking the onions for corn chowder, for browning beef for stew.
lemonfair at 6:02AM on 09/02/09
You all are going to totally kick me out of the club. I hesitate to even admit this to you all, but up until now, I've been freezing my bacon grease merely to make it less messy to throw away. I repent in dust and ashes and bacon grease!!! FROM NOW ON I pledge this oath: I solemnly swear to strain and save AND USE my bacon grease in all of the yummy ways aforementioned above. I will never again toss out my liquid gold! WHAT was I thinking?!?!
juliebugsmama at 8:36AM on 09/02/09
I actually use the rendered bacon fat to make bacon scallion muffins.
wanderingeater at 10:42AM on 09/02/09
Growing up, we kept ours on the stove in an old Maxwell House coffee can. The unstrained bits just sunk the bottom and we ignored them. Mmm, eggs scrambled in bacon grease.
heartquake at 1:38PM on 09/02/09
@heartquake Scrambled eggs made with bacon grease are heavenly. Fried pound cake in bacon grease, top with a lil powdered sugar. YYUUMM
I know, sounds gross, but it's great.
donnie at 7:38PM on 09/02/09
I keep mine in the fridge too and don't strain it, it's been in there for about 6 weeks and is still good, I wouldn't add fat to it but keep it in separate "batches"
http://meeksfood.blogspot.com/
surdel1 at 8:00PM on 09/02/09
Freezing filtered grease is the way to go. After ServeSafe certification, you never ever use grandpa's coffee can on the counter again.
I wonder if that's why I hated eggs as a child; I remember they always upset my stomach. Mom just said I was a picky eater.
Big Stick at 8:00PM on 09/02/09
My mom used to have a little crock with a good seal she'd use just for keeping bacon fat. That crock fell out of use once she got on more of a health kick - barely any fat used to make anything when we were older. In any event, she'd keep this in the refrigerator and pull it out to slick the frying pan when making fried potatoes. SO delicious! I don't think she strained it, but being in the air-tight container and in the fridge kept it from spoiling indefinitely.
SconnieGirl at 8:26PM on 09/02/09
i dont strain too carefully and keep in the freezer, (add it to ground beef for better burgers)
samueltobin at 11:32PM on 09/02/09
I keep strained bacon fat in an empty peanut butter jar in the refrigerator. It's great for frying breaded chicken tenders, greasing a loaf pan for cornbread and for basting the best ever sunny side up fried eggs. I'm totally going to try Donnie's suggestion for using it in place of butter when making my next grilled cheese sandwich.
Gregg at 11:42PM on 09/02/09
My mother in law keeps hers in an old teacup right by the stove, unrefridgerated. Needless to say I pass on anything that it would taint.
CATERPILLARGIRL at 11:52AM on 09/03/09
Another vote for the covered jelly jar in the fridge. Mostly unfiltered. Used judiciously.
Also: popcorn popped in bacon fat instead of oil. Delicious.
AgaLover at 11:55AM on 09/03/09