HOME > Chowhound > General Topics >

Bacon fat uses?

Fidelixi Jan 13, 2004 12:59 PM

I baked a rasher of bacon the other day and now have a jar of all the fat that cooked off...ordinarily I toss the fat (as I usually fry it in a pan) but I wondering if there's any reason not to keep it and use it as I would any fat.

  1. Click to Upload a photo (10 MB limit)
  1. m
    Mrs. Smith RE: Fidelixi Jan 13, 2004 01:12 PM

    It will keep well in your refrigerator for about a month. Possibly even longer.

    Use as you would any fat -- I particularly like it for eggs. The options are pretty limitless.

    6 Replies
    1. re: Mrs. Smith
      BarbaraF RE: Mrs. Smith Jan 13, 2004 01:22 PM

      The only reason not to use it is because it isn't so good for you....it being a saturated animal fat and all.

      That said, I will useit because it gives incomperable flavor to food. Use it anywhere you want a smoky pork fat flavor. You can use just a bit of it, and make up the rest of the oil with peanut or olive oil for health, too.

      It will keep longer than a month in your fridge, too, btw. About two or three, I estimate.

      You can also freeze it.

      1. re: BarbaraF
        esteban guillermos RE: BarbaraF Jan 13, 2004 03:15 PM

        Where *wouldn't* you want a smoky pork fat flavour? I agree with the previous posts, particularly fried potatoes, fish (esp. trout...I actually woke up thinking about a trout 'n' bacon breakfast this morning), and eggs. I also put bacon fat in mashed potatoes. I actually fry bacon just for the fat when I make mashed potatoes sometimes.

        1. re: esteban guillermos
          N Tocus RE: esteban guillermos Jan 13, 2004 11:45 PM

          My great-grandmother (born 1865) learned to cook from her grandmother (born 1824). Salty, smoky bacon fat was kept on a tin can on the stove and was used in just about everything: for frying potatoes, for frying meat or fish, for seasoning all green vegetables, as shortening in cornbread, for frying eggs, for frying corncakes (lovely cornmeal pancakes on winter mornings). Sometimes after she had fried meat in bacon fat she would fry slices of white bread in it and eat those with the meat. I would think these habits would have blown her cholesterol all to hell but she lived to age 99.

          1. re: N Tocus
            Mrs. Smith RE: N Tocus Jan 14, 2004 11:42 AM

            I love hearing stories like this. Thanks NTocus, for your far-reaching family cooking memories.

            It never ceases to amaze me that so many things that we now think of as "bad" kept people alive and healthy for a long time. The bacon fat that your great grandma had for normal cooking and for a treat is now, we are learning, miles and miles better than the icky, artificial trans-fat that so many of us were told for so many years was the "right" fat to eat. Even with the cholesterol, the bacon fat is at least a natural food that our bodies can use and metabolize, unlike the transfats which have no known use in the body (and in fact may cause cell mutation!). She was free, too, from so much of the crap we all ingest all the time (especially our kids) like high-fructose corn syrup, artificial sweeteners, and all the other food preservatives and additives that they tell us are "harmless".

            I'd much rather, for taste and health, take my risks with cholesterol from natural fats than the alternative! At least my body can recognize the substance.

            I think my message is: use bacon fat (or pure leaf lard, which is free of nitrates and even better tasting
            ) and throw out your can of Crisco and all those refined oils!

            (Stepping down of the soapbox :)

            1. re: Mrs. Smith
              jlawrence01 RE: Mrs. Smith Jan 14, 2004 09:57 PM

              Do realize that there is a difference between the lifestyles of our ancestores and ours.

              There was a recent study of the health in an Amish community in Southern Ontario (I am currently looking for the actual study) that was trying to explain two phenomena.

              Why do the Amish have longer lives?
              Why do the Amish have a fraction of the diabetes despite suffering from obesity at the same rate of the general population?

              Obsevations included:

              Amish men walk 18,000 steps per day.
              Amish men do strenuous tasks 12 hours per week.
              Amish men do moderate physical tasks 43 hour per week.

              That might explain some of the difference. Our ancestors had much more physical activity that we do.

              1. re: jlawrence01
                ms. Dupuis RE: jlawrence01 Jun 20, 2006 12:15 PM

                Thank you! I can see the benefit of using more natural foods, but we have to recognize that yes our lives are much different today than yesterday and well, they may just not do the same good as they once did in those quantities. Everything in moderation. Our lives whether we like it or not are fast paced and we live by machines hence this computer and this bulliten page... its all really fascinating though. So incorporating yesterday's technology without knowledge can do harm to your one and only body.

    2. c
      Colleen RE: Fidelixi Jan 13, 2004 01:16 PM

      Fried potatoes, potato cakes, or hashbrowns cooked in bacon fat. Yum!

      3 Replies
      1. re: Colleen
        julesrules RE: Colleen Jan 13, 2004 02:32 PM

        Oh yeah. Thin, brown crispy coating on thinly sliced potatos - doesn't get any better. Also I use it to fry perogies (eaten with bacon and bacon-fat fried onions anyway)

        1. re: Colleen
          Val G RE: Colleen Jan 13, 2004 09:53 PM

          Bacon fat adds great flavor to greens!
          Cook onions in some bacon fat. Add a pile of chopped greens (turnip greens, collards, beet greens, chard, mustard, or a combination) and a little broth or water. Cook until tender. Add a TB or two of cider vinegar.

          1. re: Val G
            fromagina RE: Val G Apr 9, 2008 04:25 PM


        2. k
          Kim Shook RE: Fidelixi Jan 13, 2004 01:19 PM

          Smear a scant 1/4 t. on top of biscuits before putting in the oven.

          Use a little to fry corn cut off the cob in. Add 1 T. half and half per cup of corn, a little salt, pepper and sugar to taste and you have the BEST creamed corn ever!

          1. n
            nja RE: Fidelixi Jan 13, 2004 01:24 PM

            Beans, especially refried.

            1. s
              Sven RE: Fidelixi Jan 13, 2004 01:32 PM

              Bacon fat has, for years, been an essential ingredient in making homemade soap.

              Link: http://waltonfeed.com/old/soap/soapre...

              1. k
                kc girl RE: Fidelixi Jan 13, 2004 01:35 PM

                Would your cat like a smear of it on his paw - outside?

                1. d
                  dude RE: Fidelixi Jan 13, 2004 01:55 PM

                  2 words: Fish Fry.

                  This is the Thousand Islands way to do it...

                  1 Reply
                  1. re: dude
                    muD RE: dude Jan 14, 2004 12:13 PM

                    Classic fat for frying fish. Dust fish with flour and fry in bacon fat serve with browned butter and caper sauce.

                  2. r
                    RibDog RE: Fidelixi Jan 13, 2004 02:03 PM

                    When I make them, which is not too often, I love to fry eggs in bacon grease. Just flip some of the hot grease up on the yolk. Sunny side down without flipping it.


                    2 Replies
                    1. re: RibDog
                      RibDog RE: RibDog Jan 13, 2004 02:04 PM

                      I keep some around for putting in the bottom of the cast iron skillet before I make cornbread.


                      1. re: RibDog
                        Scargod RE: RibDog Apr 12, 2008 06:48 AM

                        Exactly! It also goes into my green beans, greens and pinto beans.

                    2. j
                      Jim RE: Fidelixi Jan 13, 2004 03:09 PM


                      1. t
                        The Rogue RE: Fidelixi Jan 13, 2004 04:11 PM

                        Boy aren't you lucky to have a whole jar of the succulent rendered fat. All the wonderful things you can do with that glob of concentrated flavor and comfort...

                        I like to use it for browning anything where I want to boost the flavors sky high. Whenever I make a carbonnade I only do it when I have a whole bunch of bacon grease to brown the meat in. Yummmmm.....!

                        1. c
                          chileheadmike RE: Fidelixi Jan 13, 2004 04:23 PM

                          My wife brought home a big bag of frozen sugar snap peas from the store. Now I realize that fresh is better but I sliced up a fat onion sauteed it in bacon fat and added the peas a little salt and pepper. She got on my case for the extra fat, but they were all gone.

                          1. b
                            Betty RE: Fidelixi Jan 13, 2004 05:40 PM

                            add a little to your baked goods, like biscuits and muffins.

                            Also in anything involving corn. or other meat.

                            around here it is called Choctaw Seasoning.

                            Bacon Grease is always in a can between the two sides of the stove. Our can has a filter part on top so the grease on the bottom keeps really well. forever, actually. it hasn't been refrigerated in generations. (my cholesterol is 208, so it can't be all that bad, right?)

                            1. m
                              Mister F. RE: Fidelixi Jan 13, 2004 06:05 PM

                              Use for virtually anything, really. I agree with all the suggestions made by other chowhounds. Try frying chicken in half lard and half bacon drippings. Unreal!

                              1. t
                                Tom Meg RE: Fidelixi Jan 13, 2004 06:25 PM

                                I'll only offer a suggestion for what NOT to do with bacon fat. Don't pour it down the drain! A few weeks ago, defying both common sense and the advice I must have received dozens of times in my life, I poured a good half cup of bacon fat down the drain. I can't even say why I did it. Laziness? Curiosity? Rebellious streak?

                                The drain was fine for a few days afterwards, then it got slower and slower, finally becoming completely clogged last night in spite of my vigorous efforts with a plunger. Thanks to a late night visit from the Roto Rooter guy, my wallet is significantly lighter, I got to see what years of cooking greasy foods does to a pipe (not pretty), and I've got my drain back. Lesson learned.

                                2 Replies
                                1. re: Tom Meg
                                  Becca Porter RE: Tom Meg Jan 15, 2004 12:14 PM

                                  The secret when pouring it down the drain is to chase it with hot water. My husband reminds me of this often. You probably could have just poured some boiling water in the sink and it would have flushed it out. Thats what I had to do the other day, when my husband wasn't around!

                                  1. re: Becca Porter
                                    Muddirtt RE: Becca Porter May 4, 2014 01:52 PM

                                    Yep, chasing with hot water. I keep most of my pork and beef fat, or scrape it into the garbage if it's been rendered twice. But there's always some left in the pan. There's 2 reasons we turn the hot water heater all the way up -- for steaming carpets and for cleaning cast iron. Never had a problem.

                                    Whoops, I didn't realize this thread was OLD. Wow, ten years old.

                                2. s
                                  sbp RE: Fidelixi Jan 13, 2004 07:10 PM

                                  Without being too specific, anything that can use a boost of subtle smokiness benefits from bacon fat. Which covers a lot of ground. I just used some today in mixing up a batch of chile. Browned the shredded chuck steak in it. In small doses, it's one of those background flavors that improves just about anything savory. In large doses, it makes everything taste a little like bacon -- which ain't half bad.

                                  1. l
                                    lynn RE: Fidelixi Jan 13, 2004 07:15 PM

                                    a friend of mine told me about this little decadence last week, and i tried it over the weekend -- twice since it was soooo good.

                                    i poured what remained of baking 2 slices of bacon into 2 eggs i had beaten with a bit of milk and s&p.

                                    the texture was unbelievable -- unbelievable.

                                    1. c
                                      Candy RE: Fidelixi Jan 13, 2004 07:27 PM

                                      Are you talkling about American cured and smoked bacon or the engilis or Irish type?

                                      1. p
                                        Paul Lukas RE: Fidelixi Jan 13, 2004 09:41 PM

                                        Can't believe nobody's suggested this yet. So I will: Make popcorn with it!

                                        -- Paul

                                        3 Replies
                                        1. re: Paul Lukas
                                          Colleen RE: Paul Lukas Jan 13, 2004 10:48 PM

                                          As the cooking fat or to melt over it?

                                          1. re: Colleen
                                            Paul Lukas RE: Colleen Jan 14, 2004 06:43 AM

                                            As the cooking oil.

                                          2. re: Paul Lukas
                                            cycloneillini RE: Paul Lukas Apr 18, 2009 02:07 PM

                                            That's the only way I knew that there was to pop popcorn when I was a kid. My dad would still do it to this day if he wasn't so darned health conscious now.

                                          3. d
                                            Dorothy RE: Fidelixi Jan 13, 2004 11:58 PM

                                            Believe it or not I've got a recipe for cookies made with bacon fat instead of shortening, margarine or butter. They are flavored with cinnamon, they're delicious and people can't quite figure out what they're made from until you tell them.

                                            I got the recipe from my grandmother. I think it was a depression recipe -- from the time when fats (among other foodstuffs) were rationed.

                                            1 Reply
                                            1. re: Dorothy
                                              Kim Shook RE: Dorothy Jan 14, 2004 12:49 PM

                                              Ok, I WANT this recipe. Would you be willing to post?
                                              Thank you, Kim

                                            2. s
                                              Sandy RE: Fidelixi Jan 14, 2004 06:31 AM

                                              Country-fried potatoes, fried cabbage, fried corn, cornbread, fried onions-and-apples, eggs, pork chops, mixed into hot grits in place of butter, you name it. I use it for frying anything unless I use lard, and even then I may use half lard and half bacon grease.

                                              1. Cookiepants RE: Fidelixi Apr 9, 2008 02:38 PM

                                                I like bacon fat on toast sometimes, with or without bacon. Also good on spinach salad with hardboiled eggs and some apple cider vinegar. My finicky chihuahua likes a little added to his dry kibble sometimes, a little animal fat will make his coat nice and shiney after a long dry winter!

                                                1. s
                                                  sallen RE: Fidelixi Apr 9, 2008 03:56 PM

                                                  I cannot believe that no one has suggested this yet. About a half teaspoon of bacon grease should be rubbed into the skin of dry potatoes before they are baked. It goes without saying that a potato should not be wrapped in anything to be baked. The bacon fat makes the skin crisp when you are finished baking.

                                                  1. fromagina RE: Fidelixi Apr 9, 2008 04:33 PM

                                                    Use as a pie crust shortening for savory pies.. even apple pies. Snickerdoodle cookies taste heavenly with half bacon fat, half butter or shortening. My grandmother "washed" the bacon fat in boiling water.. skimmed the fat.. and made soap with it.

                                                    1. j
                                                      jeanmarieok RE: Fidelixi Apr 10, 2008 07:00 AM

                                                      I use bacon grease for frying green tomatoes - they are so good!!!

                                                      1 Reply
                                                      1. re: jeanmarieok
                                                        mamaciita RE: jeanmarieok Apr 11, 2008 12:18 PM

                                                        There is NO substitute for bacon fat in fried green tomatoes!!

                                                      2. j
                                                        Jimbosox04 RE: Fidelixi Apr 10, 2008 07:14 AM

                                                        In the words of Emeril Lagasse "Pork Fat Rules"

                                                        1. k
                                                          kobetobiko RE: Fidelixi Apr 10, 2008 07:22 AM

                                                          I hope I didn't miss this in the previous posts, but bacon is great for FRIED RICE! Stir fry some overnight rice with eggs in the bacon fat, add some sweet soy sauce before you eat. Then, one bite, you are in heaven!

                                                          One time my mom stir fried some rice with the fat left over from the jamon iberico bellota ham that we purchased...I am telling you, that was the best fried rice I had ever tasted!

                                                          1 Reply
                                                          1. re: kobetobiko
                                                            FoodyGirly RE: kobetobiko Apr 18, 2009 06:04 PM

                                                            YES! RICE!
                                                            Although, my Italian born aunt made it a little differently....she fried it in the bacon fat, even added some of the crumbled bacon in there with caramelized onions and of course, a nice sprinkling of romano. It was divine and I can't believe I haven't had it in over 20 years!! Must try this again.

                                                          2. BobB RE: Fidelixi Apr 11, 2008 07:08 AM

                                                            Another thread brought back from the dead! Four years, three months between posts - is that a new record?

                                                            Anyway, I have to wonder why the OP is so concerned about this bacon fat when (s)he states at the outset that it's just from one rasher of bacon. That's hardly enough to fry an egg in.

                                                            1 Reply
                                                            1. re: BobB
                                                              mcsheridan RE: BobB Apr 18, 2009 01:03 PM

                                                              Amazing how these old threads get resurrected...must be from search functions on Extremely popular topics...like Bacon! Bacon! Bacon!

                                                              Anyway...I think the word 'rasher' was misused in the OP, as it was followed by 'a jar of all the fat' -- I think this was a a Lot More than one slice. (Bacon is like potato chips: Betcha can't eat just one.)

                                                            2. k
                                                              KevinB RE: Fidelixi Apr 11, 2008 11:53 PM

                                                              Mmm... bacon fat. Get a large plastic sheet, douse it with the fat, put on a bathing suit, and roll around in it. Guaranteed to gross your daughters out!

                                                              1. Passadumkeg RE: Fidelixi Apr 12, 2008 12:10 AM

                                                                Combine w/ birdseeds & peanuts, roll into balls, tie into old onion bags, hang on trees in back yard and feed the poor birdies in the winter. Do not put in back yard when bears are coming out of hibernation. Last April a bear destroyed 5 feeders.

                                                                1. Passadumkeg RE: Fidelixi Apr 12, 2008 03:19 AM

                                                                  Saute asparagus that is on sale now.

                                                                  1 Reply
                                                                  1. re: Passadumkeg
                                                                    kobetobiko RE: Passadumkeg Apr 12, 2008 11:39 AM

                                                                    works wonder on brussels sprouts too!

                                                                  2. m
                                                                    mexivilla RE: Fidelixi Apr 12, 2008 05:20 AM

                                                                    From over on the Homecooking Board-most unusual I've seen.

                                                                    Grilled lamb chops are wonderful - they come out so tender and juicy! I use two recipes - one is my father's speciality: marinate the lamb chops all day with olive oil, lemon juice, lots of crushed garlic, lots of sliced onion and lots of freshly cracked peppercorns. My other favorite I got from an Italian grilling cookbook - salt the chops generously and while grilling baste frequently with bacon grease (it's amazing). In both cases grill over medium high heat about 4 minutes per side for 1 inch thin=ck chops.

                                                                    Permalink | Reply
                                                                    lupaglupa Apr 09, 2008 03:05PM

                                                                    4 Replies
                                                                    1. re: mexivilla
                                                                      micatee RE: mexivilla Apr 12, 2008 06:27 PM

                                                                      Hot bacon salad dressing hmmmmmmmmmmmmmmmmmmmmmmmm!!

                                                                      1. re: micatee
                                                                        Passadumkeg RE: micatee Apr 12, 2008 06:38 PM

                                                                        Oh man, the Pennsylvania Dutch in me is drooling? Is it vegan?
                                                                        Welcome to Chowhound Never, Never Land, micate.

                                                                        1. re: micatee
                                                                          steinpilz RE: micatee Apr 13, 2008 10:21 AM

                                                                          This is also what I was thinking of micatee, yum.

                                                                          1. re: micatee
                                                                            cycloneillini RE: micatee Apr 18, 2009 02:11 PM

                                                                            Exactly what I was thinking. We also used to make something called "wilted lettuce" when I was a kid. We'd take the fresh leaf lettuce out of the garden. Heat up some bacon "grease" as we called it. Add a splash of vinegar and a little bit of sugar and throw the lettuce into the skillet until is just starts to wilt. I can almost smell and taste it now.

                                                                        2. w
                                                                          wontonfm RE: Fidelixi Apr 13, 2008 09:44 AM

                                                                          I always have some bacon fat laying around!

                                                                          - add to beans when making rice and beans
                                                                          - sautée Brussels sprouts in bacon fat with onions
                                                                          - fry perogies in bacon fat
                                                                          - great for soups in general


                                                                          1. Bill Hunt RE: Fidelixi Apr 13, 2008 07:19 PM

                                                                            Many Southern dishes feature bacon lard (fat) prominently. We always retain ours in a sealed jar in the 'fridge. We've been known to render bacon, just for the lard.

                                                                            Wife used a bit in three dishes, just last night: fried catfish, black-eyed peas and collard/mustard greens, along with bits of bacon.

                                                                            Unfortunately, bacon is so easy to do in the mic, and wife places the strips between paper towels, so the lard is lost. Still, a it of rendering does the job.


                                                                            8 Replies
                                                                            1. re: Bill Hunt
                                                                              alkapal RE: Bill Hunt Apr 14, 2008 05:55 PM

                                                                              the micro bacon pan is good -- quick micro cooking, but fat is available for using later. http://www.cutleryandmore.com/details...

                                                                              btw, has anyone tried this gadget? http://www.seenontvproducts.net/bacon...

                                                                              1. re: alkapal
                                                                                Bill Hunt RE: alkapal Apr 14, 2008 06:12 PM

                                                                                Neat! My wife has something that looks a bit like that, though much smaller. It has a metal piece embedded to "crisp" the bacon. One caveat, unlike most dishes in the mic, this one IS hot. Very, very hot. I used it once and still have the pattern of the bottom of the dish on my hand. I'll look into one of these. The size of the existing one is too small to really do much.

                                                                                One of the best utensils, that we've ever had, was a "bacon cooker." It was a wedding present, and both of us thought it hokey. After some years, it surfaced in a kitchen cleanout, and lo! it worked like a charm. It was essentially a toaster, but the top opened in a clamshell fashion. The bacon was placed over the an inner metal inverted U-shaped plate, and the clamshell was closed. The bacon was done perfectly, though in a U-shape. The fat went into a removable tray at the bottom (like a crumb tray). It was used constantly for many years, but died, and I have not seen another. Ours was avacado-green, so you can guess the circa of this unit and our wedding. If you did not mind the shape of the bacon, it was excellent and you got the drippings for later use.


                                                                                1. re: Bill Hunt
                                                                                  alkapal RE: Bill Hunt Apr 14, 2008 06:37 PM

                                                                                  there is one for the micro like you describe -- draping the bacon over a "vee"

                                                                                  another trick without the rack is just placing bacon on a micro-safe plate, and only put paper towel on top. it basically sizzles in its own fat and gives a more traditional (i.e., frying pan) texture to bacon. lets you keep some leftover fat. now i am wondering if i used only a vented plate cover, how that would work? (probably too much steam retention, though....)

                                                                                  gosh, now i am thinking of some good eggs and grits! and of avocado green appliances.... and shag carpet rakes! ;-)

                                                                                  1. re: alkapal
                                                                                    Bill Hunt RE: alkapal Apr 14, 2008 07:03 PM

                                                                                    What a resource! You have given me two great links. I gotta' get out more.

                                                                                    Sorry about the avacado green and the shag carpet dreams - sleep well tonight!


                                                                                    1. re: Bill Hunt
                                                                                      alkapal RE: Bill Hunt Apr 15, 2008 04:40 AM

                                                                                      just remember, "google is my friend." cheers, Hunt, and happy bacon to you and yours!

                                                                              2. re: Bill Hunt
                                                                                Scargod RE: Bill Hunt Apr 15, 2008 08:34 AM

                                                                                If you microwave bacon is there a risk of it popping and sending fat all over the inside?

                                                                                1. re: Scargod
                                                                                  alkapal RE: Scargod Apr 15, 2008 10:16 AM

                                                                                  typically, just place a loose paper towel over it.

                                                                                  1. re: alkapal
                                                                                    cycloneillini RE: alkapal Apr 18, 2009 02:13 PM

                                                                                    Microwaving bacon is the only way I cook it any more. So much less messy, and I can make it nice and crispy and have lots of good bacon fat left to do all these other wonderful things with. The paper towel over it does the trick. I need to get a new cooker though - one of my "t racks" broke, so now I can only do about 6 slices at a time.

                                                                              3. GarH RE: Fidelixi Apr 14, 2008 09:02 AM

                                                                                might have already been said but didn't see it, when boiling potatoes and about a tablespoon and will keep them from foaming over

                                                                                1. Eat_Nopal RE: Fidelixi Apr 14, 2008 11:31 AM

                                                                                  I am about to go sautee some Cabbage & Texas Sweet Onions in yesterday's bacon fat... it will be tucked into a hot dog bun with Roasted Jalapeno salsa... Niman Ranch hot dog on top of the that... then fished off with diced tomatoes and a little bit of Crema.

                                                                                  1 Reply
                                                                                  1. re: Eat_Nopal
                                                                                    Eat_Nopal RE: Eat_Nopal Apr 14, 2008 12:25 PM

                                                                                    Confirmed... this was excellent.

                                                                                  2. k
                                                                                    kathyyl RE: Fidelixi Apr 14, 2008 12:16 PM

                                                                                    Bacon & maple cocktails, anyone?


                                                                                    http://video.nymag.com/index.jsp?fr_s... (the video guide)

                                                                                    1. WCchopper RE: Fidelixi Apr 15, 2008 01:39 PM

                                                                                      When I make salmon and green peas, I sometimes fry a couple strips of bacon, and then cook the salmon in some of the leftover fat. Then toss the peas in the pan to finish and serve with the bacon crumbled over the top.

                                                                                      1 Reply
                                                                                      1. re: WCchopper
                                                                                        cycloneillini RE: WCchopper Apr 18, 2009 02:15 PM

                                                                                        OMG! Now I know what I'm going to do with the next batch of salmon I thaw out. We brought back 10 whole salmon from Alaska last summer that my husband fileted then I vacuum sealed and froze. I'm always looking for new salmon recipes.

                                                                                      Show Hidden Posts