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what to do with bacon fat?

Georgia Strait May 18, 2013 11:41 AM

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?

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  1. letsindulge RE: Georgia Strait May 18, 2013 11:56 AM

    So many uses...


    1. t
      treb RE: Georgia Strait May 18, 2013 12:17 PM

      Freeze, that stuff is pure gold. Can use to make homefries, sautee veggies, make a warm vinegarette etc.

      1. Soul Vole RE: Georgia Strait May 18, 2013 12:55 PM

        Bacon mayonnaise.

        1. Antilope RE: Georgia Strait May 18, 2013 01:03 PM

          Bacon cream gravy.

          2 Replies
          1. re: Antilope
            MGZ RE: Antilope May 19, 2013 05:31 AM

            That's the second mention of that in the past coupla days. I've never had it or, sadly, even heard of it. Now, I really want it!

            1. re: MGZ
              Antilope RE: MGZ May 19, 2013 08:36 AM

              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.

          2. juliejulez RE: Georgia Strait May 18, 2013 01:05 PM

            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.

            1. juliejulez RE: Georgia Strait May 18, 2013 01:06 PM

              Also Here is another thread with ideas that I started a bit ago: http://chowhound.chow.com/topics/875997

              1. MGZ RE: Georgia Strait May 18, 2013 01:22 PM

                I rub it on my chest before going out to a bar - total chick magnet!

                Seriously, though, juliejulez, has some good thoughts.

                1 Reply
                1. re: MGZ
                  NonnieMuss RE: MGZ May 20, 2013 05:15 AM

                  I would be the one sidling up to you wondering "What IS it about this guy?"

                  Being Southern-ish, I always keep by bacon grease and use it in a variety of ways - usually just a glop goes in the green beans to add flavor. But a little glop subs for butter when I'm frying eggs or onions. Ditto to the cornbread comment as well.

                2. h
                  HillJ RE: Georgia Strait May 18, 2013 08:08 PM

                  Tomorrow morning I'm using the bacon fat reserve to prepare red potato home fries. Flavors them nicely and we like the nice crusty bits that form on the skins.

                  1. KarenDW RE: Georgia Strait May 18, 2013 08:29 PM

                    use instead of butter or shortening in a biscuit dough; replace 1/2 of the fat in flaky pastry; melt and brush on whatever other protein you're roasting or grilling; poach garlic in it and then brush on bread; start sauteed aromatics for any dish with pork... I just keep it in a jar in the fridge.

                    3 Replies
                    1. re: KarenDW
                      GretchenS RE: KarenDW May 19, 2013 05:26 AM

                      Me too on keeping some in the fridge all the time. Great as the cooking fat for fried or scrambled eggs, and to sauté aromatics for soups and braises, a small amount gives a lot of flavor.

                      1. re: KarenDW
                        pine time RE: KarenDW May 19, 2013 09:01 AM

                        Similar use: I use some bacon fat in pie crust when I'm making a savory pie. Delicious.

                        1. re: pine time
                          debbiel RE: pine time May 20, 2013 04:02 PM

                          That pie crust idea also works beautifully with peach or pecan pies!

                          I love having it on hand for sautéing greens.

                      2. f
                        FriedClamFanatic RE: Georgia Strait May 18, 2013 08:40 PM

                        Hmmm.you got me to thinking. Haven't done this yet, but might the next time I do some bacon.

                        1 part bacon grease to 3-4 parts softened cream cheese (or maybe mayo). Mix well, add in some garlic and herbs. Use as a spread/dip. Might be really good on bagels or English muffins or with veggies. Of course, only good for a few days

                        Not sure I'd use for birds You can't control the temps of mother Nature ( if you're in Georgia), and it may end up attracting the wrong type of critters

                        Rubbed over chicken parts or a whole chicken before roasting might be good too

                        1 Reply
                        1. re: FriedClamFanatic
                          MGZ RE: FriedClamFanatic May 19, 2013 05:32 AM

                          "Rubbed over chicken parts or a whole chicken before roasting might be good too"

                          It is.

                        2. MGZ RE: Georgia Strait May 19, 2013 05:37 AM

                          OK, so for what's it's worth, I thought of this thread last night when I approached the last of the scallops I had in the house. I melted about three (or maybe more) tablespoons of leftover grease in the skillet and seared off several of those "cupcakes from the sea". I threw in some fresh tarragon at the very end of the finish basting. We loved it.

                          Next time I get some monk tails, I'm gonna do the same thing.

                          1. j
                            jbsiegel RE: Georgia Strait May 19, 2013 10:28 AM

                            I used some when making cornbread once - total yum!

                            1. s
                              shallots RE: Georgia Strait May 19, 2013 08:54 PM

                              When our ground venison is ground without added beef fat (depending on which hunter gifts us with venison after it's been processed), bacon fat and finely chopped bacon end pieces are the ingredients that keep my venison meat loaves moist.

                              1. a
                                aasg RE: Georgia Strait May 19, 2013 09:13 PM

                                Bacon caramels

                                1. Gastronomos RE: Georgia Strait May 20, 2013 05:22 AM

                                  Manhattan Clam Chowder

                                  1. Berheenia RE: Georgia Strait May 20, 2013 06:28 AM

                                    I keep it in the freezer and use it to brown ground beef for chili or chuck for beef stew.

                                    1. p
                                      pine time RE: Georgia Strait May 20, 2013 07:35 AM

                                      Made homemade refried beans last night, and I added a spoonful of bacon fat. Really good.

                                      1. Quinnish RE: Georgia Strait May 20, 2013 07:37 AM

                                        I use bacon fat in my Ceasar Salad dressing. You don't need much but it gives it a lot of flavour. YUM!

                                        1 Reply
                                        1. re: Quinnish
                                          MGZ RE: Quinnish May 20, 2013 08:29 AM


                                        2. Breadcrumbs RE: Georgia Strait May 20, 2013 08:48 AM

                                          I strain it and let it set until it's firmed up slightly. I then spread it atop a sheet of parchment, roll up the parchment and freeze it. That way I can cut off as much as I need.

                                          I tend to use it most in place of oil or butter for frying, sautéing or roasting.

                                          I melt it w a little garlic then toss bread cubes in it then bake to make croutons.

                                          I put a thin layer on less fatty meats to add moisture and flavour (eg. filets for the grill or tenderloin for roasting)

                                          Spread atop bread then grill for sandwiches or burgers.

                                          Great rubbed on whole potatoes before baking or grilling.

                                          Use instead of butter for making grilled cheese.

                                          7 Replies
                                          1. re: Breadcrumbs
                                            MGZ RE: Breadcrumbs May 20, 2013 09:00 AM

                                            There is not a thing you noted that I don't want to eat. Though, admittedly, I've used bacon grease for croutons. But, I'm too old to have not had a grilled cheese sandwich fried in drippings. What's the sound for smackin' your forehead?

                                            1. re: MGZ
                                              Breadcrumbs RE: MGZ May 20, 2013 09:43 AM

                                              Enjoy that grilled cheese MGZ. mr bc won't eat them any other way now!

                                              When I told him about this thread he said I should also have mentioned:

                                              - Fried Green Tomatoes are especially good when cooked in bacon fat

                                              - Sauteed mushrooms love bacon fat (especially for burgers or to be served alongside steak)

                                              - French Toast cooked in bacon fat

                                              1. re: Breadcrumbs
                                                debbiel RE: Breadcrumbs May 20, 2013 04:03 PM

                                                Oh god YES to the mushrooms!!

                                                1. re: debbiel
                                                  fldhkybnva RE: debbiel May 20, 2013 04:07 PM

                                                  Ahh, you have just possibly changed my world! I am a mushroom addict but why did I never think to saute them in bacon fat - an umami paradise! Thanks for the idea.

                                                  1. re: fldhkybnva
                                                    Breadcrumbs RE: fldhkybnva May 20, 2013 04:36 PM

                                                    debbie and fid, be warned...it's a slippery slope! Once you try mushrooms in bacon fat you'll likely never want them any other way!!

                                                    It's a running joke w a friend of mine who used to be my neighbour. We'd grilled steaks one night and invited them over. I sauteed my mushrooms (in bacon fat) as usual and my friend's husband said "will you marry me?" after his first bite! Every time they've dined w us since my friend asks "are you going to propose again?!!

                                                    1. re: Breadcrumbs
                                                      fldhkybnva RE: Breadcrumbs May 20, 2013 04:44 PM

                                                      I hate those slopes, I fall down them all every time!

                                                      1. re: Breadcrumbs
                                                        debbiel RE: Breadcrumbs May 20, 2013 04:49 PM

                                                        I started down that slope 2.5 years ago, quite soon after I left my vegetarian life behind. The only mediator I have is that I'm not head over heels in love with the local bacon in my new town.

                                            2. fldhkybnva RE: Georgia Strait May 20, 2013 02:56 PM

                                              I just filled up my first jar of bacon fat and am quite proud of my accomplishment. We don't use it much which is why the jar is probably now full, but it's very useful for a lot of things. I mostly use it as a cooking oil when I want a smoky flavor so it's often the fat I choose to saute garlic and onions for cabbage or smothered green beans and collar greens. It's great to sear scallops or chicken breast and my all time favorite which I probably use it for most is to drizzle on popcorn. I store it in the fridge and it keeps well. I haven't noticed any off smells yet.

                                              I just thought of a few more...I think I use it more than I thought...it's great as the fat used to cook eggs, in cornbread, and one of my favorite salad dressings is a warm bacon vinaigrette. The dressing usually involves pan frying bacon and using the rendered fat but I'm not the biggest fan of bacon that I want all that bacon in my salad so sometimes I'll make the dressing and toss in a tsp or so of bacon fat instead of frying up bacon.

                                              1. f
                                                fabian3dg RE: Georgia Strait May 20, 2013 08:22 PM

                                                Literally everything. Fried eggs and hash browns tomorrow? Bacon fat. Roasted veg? Bacon fat. Out of butter? Bacon fat.
                                                In all seriousness most savory dishes could that don't involve super high hear could do with replacing normal oil with a but of bacon fat.

                                                1. p
                                                  pine time RE: Georgia Strait May 21, 2013 09:13 AM

                                                  Waffles. Just experimented this morning--in place of the vegetable oil, used an equal amount of bacon fat. Heaven.

                                                  1 Reply
                                                  1. re: pine time
                                                    debbiel RE: pine time May 21, 2013 09:56 AM

                                                    Oh yum.

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