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Feb 17, 2003 07:05 PM

bacon grease storage

  • s

what is the best way to store bacon grease?

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  1. Don't know if it's the *best* way, but I pour it through a fine mesh strainer into a coffee can I've washed and saved just for that purpose. Once it's cooled enough not to melt the plastic lid, I cover it and store it in the refrigerator.

    8 Replies
    1. re: Deenso

      Do you mean to store it to throw out or to reuse? To use again to fry potatoes, etc., I put it in a jar and store in the frig. D.

      1. re: Donna - Mi

        I do occasionally use stored bacon fat; that's why I strain each new addition - just in case. When a coffee can gets full, though, I throw it out and start again. More often than not, though, it all eventually gets tossed out. Storing it in the fridge is just an easier way to get rid of it because I don't like the idea of pouring the hot grease down the drain and possibly causing problems.

        1. re: Deenso

          what do you do with it?

          1. re: ironchef1125

            Oh, you can do so many wonderful things with bacon grease. It sounds disgusting, but is splendid for frying eggs, and a tablespoon or two added to tougher greens like kale or mustard, adds marvelous flavor. And cornbread - add a bit to the batter and a bit to the pan and wow - very yummy.

            I don't think it is highly recommended by physicians, except Atkins types, maybe.

            1. re: Marcia

              Nothing disgusting about it at all. Bacon fat and/or Fresh Pork fat are versatile and add great flavor to a lot of different foods, and as far as I'm concerned there are a lot of foods you just can't make properly without it. It is no worse for you than butter, and probably a lot better for you than margarines and other industrial fats/substitutes.

              Like everything, you just shouldn't overdo it.

              1. re: Marcia


                Sounds like you and my wife are twins, but from separate mothers.

                +1 for everything that you said.


              2. re: ironchef1125

                We use it in many greens dishes, black-eyed peas, white Lima beans, and also in black iron skillets for fried eggs. I think that my wife uses it to grease her cornbread pans too.

                I use it to fry onions for my French Three Onion Soup. One half of the Bermuda Onion gets really cooked down - almost burnt.

                Same for my grandmother's Red Gravy, but as bacon is part of that recipe, there is always hot bacon grease in a skillet, so we do not need to go to the 'fridge.


          2. re: Deenso

            That lid would probably be better than our Pyrex container, but we use so much, that we've never had a problem.

            Good idea,


          3. it goes into old fancy feast brand cat food tins and into the freezer.

            1 Reply
            1. re: mrnyc

              Never thought of that! Have used the coffee can before, but smaller container gives better portion control! And my cats go through enough cans of the FF, fer sure!

            2. I keep it in the refrigerator in a glass jelly jar.

              1 Reply
              1. re: Cristina

                That is sort of what I have been shooting for. The "jelly jars," are the old-fashioned variety, with the wire closure, that holds the glass lid tightly. For some reason, we have just not moved from that little Pyrex container, and I have several jelly jars waiting. Maybe I'll surprise my wife?


              2. Depending on how much you usually use, you may find it convenient to get some ice cube trays to divide them into portions. This makes it a bit more convenient to freeze, too.

                1. I use a bacon grease keeper, a little tin pot with a removable strainer that sits in the fridge. I'm having a hard time pulling up an image online (it's not the Fryer's Friend style strainer -- think cheap instead), but it's about 3 inches tall, 5 inches in diameter. Should be no more than $5-7 at a country hardware store or at Wally World.

                  I joke that at 25, I'm probably the youngest person in America who saves her bacon grease. :)

                  8 Replies
                  1. re: Catherine
                    Allie D'Augustine


                    I have you beat by a couple of years! But, I do admit, I don't have a certified bacon grease keeper. :)


                    PS I don't strain, because I figure any little brownish bits -- that are already tiny -- add flavor... is that bad?

                    1. re: Allie D'Augustine

                      I don't strain my bacon grease either. I just store it in the frig and use it to fry potatoes in. Yummy! D.

                      P.S. Don't tell my doctor I do this.

                    2. re: Catherine

                      No, you're actually the oldest person...the other's all died from heart disease! LOL!

                      Seriously a little won't kill you, but use judiciously. Women don't have to worry so much about clogged arteries while they are menstruating, but men are at risk if this is a regular part of the diet.

                      I saw an episode of Lydia on PBS where she was cooking sausages. She said that the fat that comes off is known as 'bad fat' or mal-something in Italian, meaning saturated fat and she pours it off after the sausages are browned and uses olive oil or another monosaturate to continue with the rest of the cooking.

                      1. re: Sara

                        As a guy, who does love a bit of bacon fat in many dishes, I concentrate on having that extra glass of red wine - every night, just to be safe.


                        1. re: Sara

                          I usually prick the sausage skin, boil them to get most of the fat out, THEN pan fry them. I know fat is where the flavor is, but still...there's enough for my taste.

                        2. re: Catherine

                          At 21 I, too, save my bacon grease. I use it in a number of my Great-Grandmother's recipes from Ireland. It saves me time and mess over cooking bacon every time I want colcannon.
                          My question is, my Great-Grandmother and my Grandmother used to store their bacon grease on the counter near the stove. Everything I've read recently says it must be stored in the fridge. What is the truth? How long is it good for on my counter?

                          1. re: dndelaney

                            Storing it on the counter is the old school rule, but it will keep longer if you store it in the fridge. How long it will last varies, depending on room temp, etc. If you want to store it on the counter you should use it up pretty quickly---I'm pretty sure your g-ma's used it frequently, so less chance of spoilage...

                          2. re: Catherine

                            My mother had one of those, but I have no idea what happened to it. The device was neat, and was always in her 'fridge. I have not seen one in decades. Need to go looking at a good hardware store.

                            Thanks for the tip, and for the memories.