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Jul 29, 2008 05:39 PM

Who has a jar of bacon fat in their fridge?

Just asking.

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  1. Does it make it better that it is just one, teeny weeny, little ramkin full?

    1 Reply
    1. re: Mattkn

      Not on my planet...the more the better:)

    2. Always! My southern grandmother would roll right out of her grave and march me off by the ear if I didn't! How else can you get *the* right flavor for cornbread without some bacon fat? I shudder to think of the food police responding to this thread. We'll all be crucified; but well-fed, with our mouths humming happy bacon-flavored tunes.

      Food Police be damned. Check out the September 2008 issue of Bon Appetit, pg. 33 for the "Green Lentil Salad with Bacon and Ham" with a note saying "The lentils are cooked in bacon fat ....". Now we've got some street creds and aren't just dumb rednecks. BTW, the dish is from the Auvergne region of France, not The Deep South. Just proves that good taste is worldwide.

      13 Replies
      1. re: Sherri

        Doesn't everyone? My jar of bacon fat is also my jar of roasted chicken fat, (schmaltz), roast beef fat, and slow roasted pork fat. Needless to say it is never used for cooking, but rather for the preservation of my kitchen plumbing.

        1. re: greenstate

          Me too, greenstate. But perhaps I need to rethink this and keep the bacon fat separate for the reasons mentioned in this post. After all, i would be pullling double duty in helping the environment by "recycling" my bacon fat, right? Forget about my cholesterol!

          1. re: greenstate

            you mix fats? bacon, duck, etc. are all taking up too much room in mine.

            1. re: hill food

              You missed the "needless to say it is never used for cooking" part. IMHO, that's like throwing away butter. But diff'rent strokes and all...

              1. re: alanbarnes

                Clearly, I've been a big loser by not using my jarred & refrigerated bacon fat. I've even been living in the south for the past 13 yrs!

                Worry not, I've learned the error of my ways and plan to use it proudly. I am a true, blue pork lover... I just never knew. I'd heard, but I just didn't give it much thought before. But, as CHers do, I've been inspired again!

                Thanks y'all!

                1. re: lynnlato

                  If you're in the South, the first thing you should use bacon fat for is cornbread! Substitute it for whatever oil or butter you usually use in your favorite recipe. You'll never go back.

                  1. re: alanbarnes

                    Yep, poured hot into the batter, and also to grease that cast iron skillet.

                    1. re: FoodFuser

                      And you get a two-fer. You melt the fat in the skillet so you can pour it into the batter, which greases the skillet at the same time. Now that's what I call multi-tasking.

                      1. re: alanbarnes

                        ........... and it results in a wonderfully crisp bottom crust when poured into the black iron skillet. Soft cornbread ought to have another designation since it is such a different food.

                    2. re: alanbarnes

                      I did it! I'm no longer a bacon fat virgin! Okay, I didn't anything as impressive as cornbread in a cast iron skiller but I nonetheless utilized my bacon fat.

                      I made a grilled cheese & tomato sandwich and fried it up in bacon fat. Then, I had left over sauteed rosemary new potatoes and I sauteed them in some bacon fat. Both turned out w/ a lovely crunchy exterior. Much nicer than what would've of likely been produced w/ olive oil as I was able to turn the heat up.

                      I find it interesting that although there was that undeniably lovely aroma of bacon in the kitchen, the sandwich and potatoes weren't overwhelmed with bacon flavor.

                      Thanks y'all!

                      1. re: lynnlato

                        You are killing me! Cheese grilled in bacon fat, rosemary potatoes nice and crispy w/ bacon fat. . . OMG! Just wait til my husband goes out of town--I will be chowing down with glee.

                        1. re: lynnlato

                          that's actually an historically accurate use. in the 19th c. bacon fat was often used where we would use butter or mayo now.

              2. i always have a jar of bacon/sausage fat in my fridge... it's great for searing meats before braising, cooking onions instead of oil, grilling a sandwich instead of butter or olive oil. anything, really... i use it and add to it regularly.

                  1. My first experience with bacon fat.... My first apartment in college, sharing with three other girls. It was my turn to clean the kitchen and when I found a can of bacon fat on the stove, I threw it out. Man, did I catch hell. One of the girls had brought it to California all the way from her home in South Carolina. Now, schmaltz, I understood...

                    2 Replies
                    1. re: ola

                      You should start a thread on college roomate food eccentricities. I have a few stories.

                      1. re: garfish

                        oh, but don't we all.

                        it's a universal connector.