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Dec 2, 2007 08:28 AM

black forest bacon fat (what and how to do?)

Made a lot of BLTs with black forest bacon. It was late, so I just dumped the left over fat in a ramikin and put it in the fridge.

Should I have strained it before putting on ice? What can should I do with it? Should I pitch it? Make eggs? I am really trying to start using everything I cook with or render and expand my cooking viewfinder.


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  1. Normally as bacon fat solidifies (even a room temperature) the solids, bacon bits etc, settle to the bottom, leaving the fat relatively clean, though flavored. If you have added the fat to the container repeatedly, there might be layers of fat and brown solids. You could melt this, and let it re-solidify. This should separate the two parts. The brown crumbs are still usable, just more strongly flavored.

    Use - any frying where you would like a bit of bacon flavor.


    1 Reply
    1. I keep a mason jar full of bacon drippings in the cabinet. I use about 1T or so to sauté onions and other aromatics when I am making soups or beans or pretty much anything. Just remember that the smoke point of pork fat is lower than olive or vegetable oil. So, be careful about how much heat you put on it. Great in cornbread or scrabbled eggs as well!

      2 Replies
      1. re: frankiii

        so, I don't have to keep it refrigerated? Should it be strained first?

        1. re: thegreekone

          You do not have to refrigerate it, but always smell it first as fat will eventually go off. You do not have to strain it. The large solids will sink to the bottom. Regardless of how you store the bacon fat, the regular use of said will improve your life dramatically.

      2. Cornbread. Easy and wonderful use for all that tasty bacon flavor.

        Recipes all over CH, including a few that specify bacon fat.

        Eggs good too.

        Or bacon-molasses dressing for spinach salad or cooked yams.