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Bacon grease - are you a strainer or a bacon bits keeper?

fldhkybnva Feb 5, 2013 07:05 PM

My grandmother never strained bacon grease and so I have never done it but with my new recent fascination with the stuff, and thus trying to find new ways to use it I'm reading that a lot of people strain it. Are you a strainer or a bacon bits keeper? Do you find that the bacon bits cause any issues with it perhaps getting rancid more quickly? I think I'll stay in the non-strainer camp, but just wanted to find out what others like to do.

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  1. ipsedixit RE: fldhkybnva Feb 5, 2013 08:00 PM

    I strain because it lasts longer.

    The first thing to go rancid are the bacon bits.

    Also, I reserve the bacon bits to mix into my Panko ...

    1 Reply
    1. re: ipsedixit
      fldhkybnva RE: ipsedixit Feb 6, 2013 05:41 AM

      Now that sounds like a good idea.

    2. s
      Sal Vanilla RE: fldhkybnva Feb 5, 2013 08:21 PM

      I leave the bits. I have never had bacon grease go rancid.

      A while back I witnessed someone dumping what amounted to probably 2 cups of bacon grease into the garbage. I had to go have a lie down and demanded my husband deliver cold compresses and some sort of chocolate.

      Sorry, had to get that out. I still suffer flashbacks. Talking it out helps.

      5 Replies
      1. re: Sal Vanilla
        jeanmarieok RE: Sal Vanilla Feb 6, 2013 06:20 AM

        I don't strain mine, either - it has never gone rancid on me, either.

        1. re: Sal Vanilla
          NonnieMuss RE: Sal Vanilla Feb 6, 2013 07:38 AM

          I had to clutch my pearls just imagining that. The horror! I don't strain either, and have never had any go rancid. When I last moved some friends came over to help with lamps, framed pictures, fridge stuff etc. that I didn't want to trust to the moving company. I put a (Yankee) friend in charge of the bacon grease. She is still not over it.

          1. re: NonnieMuss
            fldhkybnva RE: NonnieMuss Feb 6, 2013 11:28 AM

            I love it! I just recently got into bacon grease and I think it'd be on my list of "in the car with me" items during a move.

            1. re: NonnieMuss
              Sal Vanilla RE: NonnieMuss Feb 6, 2013 02:20 PM

              Oh my gosh. Thanks for the laughs... beginning to end.

              1. re: NonnieMuss
                lisavf RE: NonnieMuss Feb 7, 2013 11:53 AM

                Our refrigerator died on us last week, and one of the first things I rescued was my bacon grease! I think I would have been devastated by losing that more than anything else in my refrigerator. I can buy more milk, but it took me YEARS to get all the layers in my bacon grease container!

                And to answer the OP, I don't strain, but when I'm pouring it off into the container, I stop when it gets too gritty. I don't mind a little bit of "bits" though.

            2. j
              jaykayen RE: fldhkybnva Feb 5, 2013 09:37 PM

              No, I don't strain bacon grease, but I will strain my fry oil.

              I don't keep grease more than a week out. Longer than that I will freeze.

              1. Hank Hanover RE: fldhkybnva Feb 5, 2013 10:35 PM

                I strain it because the bis tend to burn.

                4 Replies
                1. re: Hank Hanover
                  MsMaryMc RE: Hank Hanover Feb 5, 2013 11:46 PM


                  That's exactly what I was going to say.

                  1. re: Hank Hanover
                    fldhkybnva RE: Hank Hanover Feb 6, 2013 05:42 AM

                    What's your method? Does a coffee filter work or will the grease not pass through?

                    1. re: fldhkybnva
                      MsMaryMc RE: fldhkybnva Feb 6, 2013 02:02 PM

                      I use a fine mesh metal strainer. A few very small bits get through, but it's not enough to worry about.

                      1. re: fldhkybnva
                        Sal Vanilla RE: fldhkybnva Feb 6, 2013 02:23 PM

                        The filter would eat up the grease! You COULD pour it into a clear container and then when it hardens skim off all that is not bits (bits go to the bottom). THEN use those bits and their grease to make crust or a spinach salad dressing or fry up an egg...

                    2. t
                      treb RE: fldhkybnva Feb 6, 2013 06:18 AM

                      filter, it's more versitile with out the debris!

                      1. jrvedivici RE: fldhkybnva Feb 6, 2013 06:20 AM

                        Don't strain......if your keeping it long enough for it to go rancid then you need to cook something with it sooner!

                        6 Replies
                        1. re: jrvedivici
                          chloebell RE: jrvedivici Feb 6, 2013 06:27 AM

                          I don't strain either. And, it freezes very well. Therefore, no going bad.

                          1. re: chloebell
                            fldhkybnva RE: chloebell Feb 6, 2013 11:28 AM

                            Do you keep it in the freezer all the time?

                            1. re: fldhkybnva
                              chloebell RE: fldhkybnva Feb 6, 2013 02:23 PM

                              Sure do. I've never had a problem. :)

                              1. re: chloebell
                                fldhkybnva RE: chloebell Feb 6, 2013 03:33 PM

                                Can you use it straight from the freezer? I just wonder as I'm not familiar with the physical properties of bacon at freezer temperatures.

                                1. re: fldhkybnva
                                  chloebell RE: fldhkybnva Feb 7, 2013 06:17 AM

                                  Yes. For instance, if I'm going to fry eggs and/or bacon, I stick a fork into it to break it up, heat up the pan and there you go!

                                  1. re: chloebell
                                    fldhkybnva RE: chloebell Feb 7, 2013 06:36 AM

                                    Easy, peasy thanks

                        2. k
                          kengk RE: fldhkybnva Feb 6, 2013 06:25 AM

                          I don't strain it but I do pour into my grease jar carefully to keep as many of the bits out as possible.

                          I keep it in the refrigerator and have never had any go bad.

                          2 Replies
                          1. re: kengk
                            tcamp RE: kengk Feb 6, 2013 06:37 AM

                            That is exactly how I handle it.

                            1. re: kengk
                              juliejulez RE: kengk Feb 6, 2013 11:31 AM

                              This is what I do also.

                            2. Uncle Bob RE: fldhkybnva Feb 6, 2013 07:28 AM

                              I have this 'thingy' ...I think designed for the purpose...it catches bit's and pieces...nothing like a food strainer or coffee filter though. So in broad terms I 'strain' it. ~~ Never had any go rancid.

                              1. t
                                Tonality666 RE: fldhkybnva Feb 6, 2013 11:43 AM

                                I don't strain, and unfortunately, I don't use the refrigerated bacon fat nearly often enough. How long can one expect to keep bit-enhanced bacon fat in the fridge? Weeks? Months? Longer? I usually end up discarding it after several months and starting over.

                                2 Replies
                                1. re: Tonality666
                                  JerryMe RE: Tonality666 Feb 6, 2013 02:25 PM

                                  I've never had it go bad. The canning jar in the frig is at least six months old and I'd have no problem pulling it out and using it.

                                  1. re: Tonality666
                                    wapfcat RE: Tonality666 Feb 7, 2013 12:40 PM

                                    We're only just finishing ours up and it's been in the fridge for over a month now, at least. I would definitely judge by smell; if it smells "off" at all, then don't use it, but if nothing's growing and it smells like it's supposed to, then it's fine.

                                  2. JerryMe RE: fldhkybnva Feb 6, 2013 02:23 PM

                                    I bake mine in the oven and I typically don't have 'bits' so I'll go in the non-strainer camp. I would, however, strain if there were indeed bits. I use the fat for cookie recipes as well as greasing a pan and therefore, I wouldn't want bits.

                                    1. c
                                      Chazz27 RE: fldhkybnva Feb 7, 2013 12:20 PM

                                      I found a grease container at kitchen store that has a strainer on top. I do use it and I keep mine in the refrigerator. Years ago (many) I kept grease in an old coffee can on the stove. It never went bad.

                                      1 Reply
                                      1. re: Chazz27
                                        THoey1963 RE: Chazz27 Feb 7, 2013 12:58 PM

                                        My mom used to keep two cans on the stove. One can for her current (fresh) lard / Crisco and an empty to poor bacon grease into. Just through a lid on it and kept it there. Never remember any issues with it going bad.

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