what to do with bacon fat?
i drained off some bacon fat (about 1 cup full) - it is nice and clean - no bits in it - and it is still quite white (i don't like to burn bacon to a crisp).
it is from bacon made at a place that does not use nitrates -
should i freeze it for next winter bird feeder treat on really cold days - or ....
we don't really fry anything usually so is there anything else i can do with it?
Freeze, that stuff is pure gold. Can use to make homefries, sautee veggies, make a warm vinegarette etc.
Mom would make it when we were kids. To me it's a comfort food.
Here's how I make it. Very similar to sausage gravy.
Bacon Creamed Gravy
4 Tablespoons Bacon Drippings (grease)
4 Tablespoons all-purpose flour
2 cups milk (2% or whole)
2 Tablespoons butter
3 or 4 slices of cooked bacon
about 1/4 teaspoon of table salt or seasoning salt (or to taste)
about 1/8 teaspoon ground black pepper (or to taste)
Melt and heat bacon dripping over medium heat in a deep skillet or saucepan.
Stir in the flour slowly, keep stirring to avoid lumps.
Cook the bacon drippings and flour for about 4 or 5 minutes until the mixture is a light brown.
Slowly pour in the milk, stirring constantly to avoid lumps.
Reduce heat to medium low.
When gravy is bubbling stir in the butter.
Simmer gravy, stirring occasionally and scraping the pan bottom to avoid scorching. A rubber spatula works well for this.
Simmer the gravy for about 5 minutes until thickened.
Crumble the cooked bacon and stir into the gravy.
Season to taste with salt or seasoning salt and ground black pepper.
Makes 2 cups.
Serve over biscuits, mashed potatoes, fried potatoes, buttered toast, etc.
I don't fry anything either, but I use it in the place of butter or oil often... usually a tsp or so is all that's needed. A chicken breast sauteed in bacon fat is delicious.