-
hell yeah! as mentioned already, fat is fat. bacon fat, any pig fat i guess, has a much higher smoke point than butter so it is extremely versatile (i really wanna fill a deep fryer with it), but yeah, any fat would work, but traditionally confit is in it's own fat. i have done this, only once, but it was exactly as good as i was hoping (with pork belly, btw). i've actually done pork shoulder confit for a steamed bun filling too, but i just used lard, not bacon fat. bacon fat makes incredible hollandaise too. the salt level has never really been a problem for me, but it is pretty salty.
›1 Reply-
re: mistergrieves
hotoynoodle
Oct 7, 2012 01:18 PM
i buy low-sodium bacon, which also happens to be sugar-free, and never have an issue with saltiness when using the bacon fat for cooking.
-
-
Delucacheesemonger
Jun 9, 2011 06:25 AM
Depends on the saltiness of the bacon fat, it is not a set amount, but when finished Yum.
-
Zeldog
Jun 8, 2011 07:30 PM
Fat is fat, and unless you are a purist, you can confit any meat in any fat, including vegetable oils. Just keep in mind that the meat will take on the flavor of the fat, if there is any flavor. Bacon flavored confit doesn't sound like a bad idea at all, and I don't think it would be too salty if you didn't brine the pork or add more salt. I try to confit meats in the same type fat, but sometimes I need to add a little lard to the duck fat or some veg oil to the lard, and yes, some bacon fat if that's what I have on hand.
-
Davwud
Jun 8, 2011 04:13 AM
Well first of all, rendered bacon fat is pig fat but I get what you mean.
It may be too salty but maybe a mix of bacon and other pig fat. FWIW I like to capture some of the juice and fat when I smoke a pork shoulder. That could work too if you were so inclined.
DT
