Unfortunately in our (animal) fat-phobic culture, the tradition of saving bacon grease has become rare. Animal fats are a great option for high-heat cooking because they are very chemically stable and do not oxidize easily. Plus, bacon grease can add a smoky, rich flavor to pretty much any dish! On the subject of animal fats, did you know that McDonald’s used to cook their french fries in mostly beef tallow prior to their switch to vegetable oil in 1990? It’s too bad they still don’t because I might eat some every once in a while on a road trip!
Here are some directions on how to properly store bacon grease.
- After done cooking bacon, let the grease cool. This is important because if the grease is too hot it can break the container that you use.
- Line a strainer with a cheese cloth. You don’t need a piece as big as I used, I accidentally cut too much. This step removes the pieces of meat in the grease. This will help keep the grease longer.
- Pour the grease in a glass container. Mason jars work great for this!
- Store in the fridge. I usually try to use it within a few weeks. If you have a lot you can always store it in the freezer.
Enjoy! And have a Happy NYE!