Bacon Grease - Shelf life?
I saved the fat when I fried up some bacon a few weeks ago and have been using pats here and there for eggs and sauteing but am using sparingly since I do not make bacon often. How long can the fat last in the fridge (its in a foil wrapped bowl)? Is it better to just freeze it?
I have a jar that's been around for at least 6 months to a year and it's fine. I just keep it in the fridge. I'd check it when you open, if not rancid it's probably OK
My mother had a grease can, she kept it on the cooktop and never refrigerated it. She would just dip a spoon in and take what she needed and when frying bacon she would top it up with that batches grease.
None of us got sick, she is going strong at 90. She does not have the can any longer and has quit cooking. I still will save bacon grease and use it to grease cornbread/stick pans, in greens, greenbeans, etc.
Take a look at this chart, http://www.porkbeinspired.com/Nutriti... you will see that pork fat is not as bad as it has been portrayed. It is better for you than butter.
Let your nose be your guide. Purely rendered animal fat takes a *long* time to go rancid, and you will be able to tell. My mom and grandmothers kept their bacongrease in small, speckled enameled steel dip-pots by the stove for months at a time.
PS Storing in the reefer/freezer is not a panacea--there is an exchange of odors that happens--sometimes good, sometimes bad.