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Ideas for Bacon Fat ???

I have recently come across a few recipes that call for frying a bunch of bacon to get the fat and then use that. In the recipe. Any ideas on what to use to get the smokey taste in the oil ?? The recipes call for 1/3-1/2 cup.

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  1. Not sure what your question is. The obvious answer would be bacon.

    OK...now I get it. Your post is on the Kosher board. Maybe try Liquid Smoke?

    3 Replies
    1. re: Mayor of Melonville

      You will note that this question was posted on the Kosher board.

      1. re: GilaB

        Actually I did and corrected my post PRIOR to your reply.

        1. re: Mayor of Melonville

          Sorry - I clicked on the link and saw your old version, but it took a minute for me to post a response, probably while you were correcting yourself.

    2. Maybe use turkey bacon if that's permitted in your diet.


      1. I just use my regular oil. You really don't loose that much flavor, it depends what you are making. Like when I make beef bourgioune(?) I don't fry bacon, I just make it and it comes out great. If you really want to add some flavor, I guess you could add schmaltz.

          1. ask your butcher for beef fry - it'll give you a similar idea -

            1. there's no real way to get the smoky flavor *into* the oil, but you can add a bit of liquid smoke or smoked paprika to the other ingredients while you're sauteing.

              1. Or you could try Bacon Salt, which my husband is currently putting on everything: http://www.baconsalt.com/
                They're all certified by the Kof-K, but note that the Original and Natural flavors are dairy. We have the Hickory, bought at Stop & Shop.

                1. Smoked turkey leg.

                  It really depends on what you're making. of course. For some dishes, chicken and duck fat work well and add flavor. I do use liquid smoke in some dishes. But if you are making a complex meat or bean dish a smoked turkey leg can add a bacon-like smokiness. For example, I make a cassoulet using duck meet and the meat from smoked turkey leg, this gives it a wonderful complex flavor.

                  1. If the recipe calls for keeping the bacon in, as well as the fat rendered, I would dice some smoked turkey obtained from the deli counter in a large slab and saute it in olive oil. I've done that many times. The deli person can adjust the thickness at the slicer and cut a 1/4" slice. I buy the empire smoked turkey and each slice is 1/4 lb. I use it in stews and soups that call for bacon or pancetta.

                    1. Thank you all for the great ideas. The recipes don't call for the bacon to be used in the recipes, so I will try your ideas and let you know how it works out. The recipes are all from Top Secret Recipes by Todd Wilbur.

                      1. The suggestion of beef fry is what I would do - admittedly not having tasted bacon but I have been very successful in substituting beef fry from Romanian Kosher Sausage in Chicago with great success - it is smoke cured and tastes great

                        1. I apologize in advance for the fact that my recommendation may not be the easiest for the everyday home chef....but when my Exec Chef first introduced me to smoked garlic, it blew my mind. We smoke the whole fresh garlic cloves with hickory and apple woods for about two hours, and then finish them off in the oven covered in veg oil....basically a smoked garlic confit. It lasts for months in the fridge, and when added to anything from an aioli to mashed potatoes lends a the very bacon-like wang.

                          6 Replies
                          1. re: gotcholent

                            Is it a hot smoke (about 225f) or a cold smoke?

                            1. re: chazzer

                              The whole garlic cloves are hot smoked, however, as our method has you making the garlic into a confit anyways, you could surely increase your smoking time by at least 50% and cold smoke it for and identical product. Here is a picture of one of my favorite passings, a seared tuna over mango and jicama salad. We garnish the ahi tuna with a drop of the smoked garlic aioli....It not only adds the needed fat to the tuna but lends an awesome surf'n'turf flavor profile that is usually very foreign to the kosher world.

                              1. re: chazzer

                                Here's that tuna pic.....taken from the 2011 Kosher Food & Wine Expo in NYC

                                  1. re: gotcholent

                                    The tuna looks very good, will try smoking garlic next time I have my smoker going, thanks.

                                    1. re: gotcholent

                                      I take it that you are using the oil from the confit as the oil in the aioli?

                                1. What are the recipes? I've replaced bacon fat in different ways depending on its role in the recipe.

                                  1. a while back I cooked a couple of ducks in my smoker. I had some tinfoil pans under the ducks to catch the dripping fat.

                                    After the smoking was done, I saved the fat. Its got a great smoky hickory taste. I made some fried potatoes and they turned out nice. I would guess its a fair substitute for bacon fat.