HOME > Chowhound > General Topics >

Discussion

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

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.

  1. Click to Upload a photo (10 MB limit)
Delete
  1. 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. 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

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

        1. re: Sal Vanilla

          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

            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

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

              1. re: NonnieMuss

                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. 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. I strain it because the bis tend to burn.

                4 Replies
                1. re: Hank Hanover

                  +1

                  That's exactly what I was going to say.

                  1. re: Hank Hanover

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

                    1. re: fldhkybnva

                      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

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