For now, feel free to continue reading. One pound of bacon will release about 1 cup of fat when cooked, and that grease is liquid gold in the kitchen—suffusing anything you … Don’t jump the gun and pour the fat right after you finished cooking. These can be purchased on Amazon and come with a built-in strainer to keep the solids out. In terms of how long it keeps, I tend to have two jars in the fridge, one marked "fill" and one marked "use up." For years when I cook bacon, I have always placed the bacon on paper towels to soak up the bacon grease. I don't strain mine, though I tend to only save grease from bacon I cook for eating in slices. Unlike margarine, bacon grease does NOT contain trans fat (aka “bad fat”). 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Bacon grease makes really delicious fried potatoes. Pour strained grease to a temperature secure, airtight container, and freeze. To prevent contamination, ensure that the bacon fat you plan to store is free of bacon bits. Pour into a Glass Jar. Store in the Refrigerator So I just used one of my. A comparison between a tablespoon of bacon grease, butter, and canola oil is quite interesting. Bacon fat is higher in monounsaturated fat (the good fat) than butter. But if you want to get all fancy about it, Amazon has this nifty Bacon Grease Catcher, Container, and Keeper. This will allow the bacon bits to be captured and keep your grease safe for consumption at room temperature. If that’s what you decide to do, strain any little bits and pieces of bacon from the grease before storing it. Press the filter down so that it fits snugly inside of the mouth of the jar. (It’s easier to do this if you transfer the … You can scoop a spoon from the jar every time you need to use it. Join the discussion today. If your strainer has a long handle, which most do, you’ll need some sort of prop for the strainer handle, to keep it from falling over. Transfer to a heat-proof container and and add the remaining cup of cold water. Am I doing something unhealthy by not straining the bits out of my bacon grease? But I remember my grandmother having one of these on the stove at all times. Straining Bacon Grease If using cloth, securely place it over the top of your storage container, with a rubber band and slowly pour the bacon grease through it. Transfer to a heat-proof container and add the remaining 2 cup of cold water. Pour fresh, used, strained fat into a new jar, using up what is in the old jar first – do not pour old used fat from your old stock on top of new fat. Cook kick-ass bacon. Disclosure. Bacon grease has slightly less cholesterol than butter and only 2 more milligrams of saturated fat. You can make your bacon healthier and less greasy by baking it in the oven. It’s best to store the bacon grease in a glass jar. I keep a small piece of flour sack, but cheesecloth also works great, around to strain the chunkies out. Close the jar and pop in the fridge for later use. Your email address will not be published. ( do this in batches untill all bacon is cooked) You should now have about 1 cup of bacon fat in the mason jar. To store your leftover bacon grease: Strain the fat while it’s still liquid to remove any solid bits; Pour the liquid into a sealable glass container. You can keep that jar on the counter, next to the stove. Now that you have a container, you need to add the grease to it after cooking the bacon. Read the bacon grease storage discussion from the Chowhound General Discussion, Bacon Fat food community. Strain the fat through a sieve into a mason jar. Set the funnel down in the jar, the sieve in the funnel, and line the sieve with the filter. Don't use plastic—if the fat is still hot, it could melt the container. Gently shake all the fat off the bacon, then set aside. I store my bacon grease in Mason jars in the fridge. Here’s what to do: Step 1: Cook your bacon to perfection. The grease will run off while it bakes, so there's no need to soak any up. The best way to strain this grease is to get a cheese cloth or a coffee filter and hold it over the jar as you pour the grease in it. Once your bacon is cooked, devour however you see fit, and move on to the next step to strain the grease. The grease needs to be hot so it will pass through the paper easily. This will remove all those dreaded meat pieces that will contribute to the oil going bad. Add one cup of water and bring to a boil over high heat. Make sure you keep just the oil, not any remnants of breakfast; if you don't have a strainer or cheesecloth lying around try straining the oil with a paper towel. Cooking with Bacon Fat Storing bacon grease is relatively straightforward. Slowly pour the warm bacon grease into the jar—don’t rush this step. Leave this little setup to filter and strain for at least fifteen minutes. Don’t let it solidify though. Inversion Canning: What Is It and Is It Safe? It’s a nice little item to have on hand … Pour still warm bacon grease into a glass jar. Simply cover the ramekin with a piece of plastic wrap. Pour the grease through a piece of cheesecloth into a container to strain out the tiny bacon bits left over. Step 2: Let the bacon fat cool in the pan as you scarf down your breakfast. You might want to use a mason jar, a thoroughly cleaned recycled jar, or even a specific fat storage jar. But one fat you’ll have a hard time finding is one of the most fundamental to Southern cooking: the kind that slowly melts out of bacon as it sizzles in a skillet. Reduce heat to medium and gently boil for 1-2 minutes. Make sure to wait a few minutes to strain after cooking so your bacon fat is not still super hot, but not so long that it solidifies. Instead of buying paper towels all the time, I am looking for another way to do this. Bake for 10 minutes at 400 degrees and then turn and bake the other side to your desired done-ness. how to safely freeze items in glass containers, 28 Scrumptious Stuffing Recipes to Have You Spoiled For Choice, 125 Brilliant Zucchini Recipes to the Rescue When Faced with a Rich Harvest, How To Make The Easiest Fermented Pickles Ever, 29 Indulgent Plum Recipes – What to Do With Plums, 8 Easy Tricks to Slash Your Grocery Bill for Thanksgiving on a Budget. Add 2 cups of water and bring to a rolling boil over high heat. If you decide to strain the bacon bits, use a cheesecloth or a small strainer when pouring grease into the storage container. Strain the fat through a fine mesh sieve into your storage vessel. Strain hot rendered bacon fat through a fine mesh strainer into a small saucepan. The cloth or strainer will catch all the chunks and the liquid grease will flow into the glass jar resulting in a wonderful flavor bacon grease. Instead, let it cool down for at least a few minutes. To strain your grease, you will need a funnel that fits into the top of your designated bacon fat container, a mesh sieve, and a coffee filter or something similar. The bacon grease will soften the skin tissue and draw out the splinter, making it easier to remove with tweezers the next day. To thaw, place the container in your fridge overnight.

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