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Sep 14, 2008 11:49 AM

bacon grease?

I've never used it before today. Can somebody help me here. What's the deal everyone is talking about?
I used it to fry some eggs and there was no taste. What do people do with it or put it in?

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  1. Take a bunch of green beans (whole fresh), some diced proscuitto, chopped garlic and saute in a pan using bacon fat, you'll see. Better still try duck fat, wow!

    2 Replies
    1. re: cstr

      Thank you. The links are great! Found lots of things I want to try.

      1. re: cstr

        I learned a similar recipe from my German mother. Sauté the bacon and then add chopped onion and mushrooms, and cook the green beans in the rendered fat. Serve with the reserved bacon and garnish with either chopped parsley and/or fresh thyme.

            1. re: grampart

              You do want a high quality, flavorful bacon. If your bacon tastes great then so should the fat. Perhaps use a little more grease, the bacon itself, or mix it with other, healthier oils. I (almost), never use more than a tablespoon in anything.

              I add it to all kinds of beans, greens, hominy, gravies and to the cast-iron skillet before I dump in the cornbread batter. It's great as a component in a salad dressing!

            2. My mom uses it in everything. Stewed tomatoes, green beans, anything. The bacon itself affects the flavor (use a good quality, smokey bacon). It does make good fried eggs if you add salt and pepper.

              4 Replies
              1. re: beth1

                I love to use bacon fat when I am too busy to make refried beans from scratch. I open a can of refried beans and heat it with some bacon fat. Yum yum! Oh and I made a big pan of homefries today, fried up with potatoes, corn. onions and bacon fat.

                1. re: givemecarbs

                  Yum, those home fries sound oh so good. We've always added onions and peppers, but I've never tried corn. I've been craving home fries ever since I mentioned them on a thread about what to cook in a cast iron skillet. I also ordered a Lodge CI skillet last night and should have it this weekend. Looks like I need to whip up a batch of chili and some cornbread made w/ bacon fat in my skillet. Yum!

                  1. re: lynnlato

                    Thanks! Corn in homefries is my special handed down family tech! I gotta use bacon fat to brown beef for stew or pot roast. Oh yes! Forgot about using it to fry meat for chili! I'm going to make a big pot of homemade vegetable beef soup this weekend and you can bet I'll fry up the tough beef in bacon fat to get things started!

                    1. re: givemecarbs

                      Ooooh, thanks for the browning tips. I put bacon in my chili... only makes sense that I brown the ground beef in the bacon fat. Duh! Thanks again GMC!

              2. My Grandma Owen added a glob to the Crisco whenever she fried chicken. Of course she wasn't thinking of nutrition - such concerns were just another damn annoyance in her world - but it's funny to realize that the bacon fat was actually better for us, contrary to what everyone believed at the time!

                I keep it off and on in a tiny, heavy pot (Dutch enamelled-iron butter melter, really) next to the cooktop, and add some to the olive or canola oil when I'm frying eggs. It really resists going rancid, but every month or so I'll scrape it out, wash the pot and start over. Don't fry that much bacon, actually; mostly use it as seasoning for cabbage and stuff.

                6 Replies
                1. re: Will Owen

                  ~~every month or so I'll scrape it out, wash the pot and start over~~

                  Scrape it out into a pot of greens? A batch of cornbread? Or just spread it on toast?


                  1. re: alanbarnes

                    I am the newbie bacon fat convert. The last thread on the stuff inspired me to make hot bacon dressing, new potatoes par-boiled and then pan fried in bacon fat, grilled cheese fried in bacon fat... is that it? I was on a serious roll there for a bit.

                    1. re: lynnlato

                      Say now, hot bacon dressing; very Pennsylvania Dutch. Fry your scrapple in bacon fat too.

                    2. re: alanbarnes

                      I scrape it out when it begins to look tired and goopy. If I kept it in the fridge that would never happen - refrigerated fat is almost as immortal as honey - but then it'd get lost in the far reaches and I wouldn't find it until we bought a new refrigerator...

                    3. re: Will Owen

                      Oh yeah I forgot about adding it to the fried chicken crisco. I don't make fried chicken that often so I try to make it as yummy as possible and damn the health concerns!

                      1. re: Will Owen

                        Growing up, we used to keep it in a Folger's coffee can. I used to do that as well, into my forties. Now I have a small, wide-mouth jar...... which gets lost too.