Pre-cooked bacon: Where's the fat gone?
Since being volunteered to help with my dad-in-law's new food trailer, I've been introduced firsthand to the phenomenon of pre-cooked bacon. It surely speeds the process of assembling BLTs and bacon cheeseburgers.
But there's one thing that bothers me: What happens to the drippings from that pre-cooked bacon?
When I cook bacon at home, the drippings are at least as important as the bacon itself, and I make sure to collect and preserve every last drop. It's my #1 preferred cooking fat for nearly everything.
Considering how widespread is the use of pre-cooked bacon in food service, the process of making the stuff must generate huge lakes of drippings each year. It's not being jarred and sold on grocery shelves, so where does it go?