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Saving bacon fat???

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  • Saving bacon fat???

    We love when I cook broccoli in bacon fat at lunch when I made bacon in the morning, but how do you all go about saving it for later? So you just put it in a jar in the fridge or...? Thanks for the help.

  • #2
    i pour mine in a metal bowl and leave it on the counter if i plan on using it that week.

    more than a cup gets thrown away i am afraid. but i dont eat bacon like i used too
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    • #3
      Yup yup...jar in the fridge. My bacon fat is in a pickle jar, my duck fat is in a jar from roasted red peppers, and my tallow is in a mason jar. I try to keep and reuse any good jar as food storage!

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      • #4
        Both on the counter and in the frig. I buy meal cannisters with a good gasket seal (Amazon.com: Oggi 4 Piece Stainless Steel Canister Set with Airtight Acrylic Lid and Clamp: Kitchen & Dining). Bacon fat does not go bad for a long time, so I keep some at the ready, and then over-flow in frig or freezer.
        This time, like all times, is a very good one, if we but know what to do with it. Ralph Waldo Emerson

        Any given day you are surrounded by 10,000 idiots.
        Lao Tsu, founder of Taoism

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        • #5
          In a lidded metal container in the fridge.

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          • #6
            I keep mine in a coffee mug in the fridge...just like my mom used to. I know it's not Primal and I don't eat it anymore, but popcorn popped in bacon fat is a slice of heaven.
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            • #7
              Bacon fat is one thing I don't save. Bacon, for me, is a condiment, not a food. I'd much rather cook with beef tallow, coconut oil, or lamb fat.
              Warning: I'm the most laid-back primal gal you'll ever meet.

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              • #8
                I strain it through a paper towel into an old jelly jar and store it at the back of the fridge.

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                • #9
                  S_Jones: Why strain it? I like having all that good bacon flavor. Of course, I don't re-use fat I've cooked something in; just the rendered fat from the actual bacon cooking.
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                  • #10
                    Mason jar in the fridge. I knew there was a reason I was saving all those empty jars of Green Mountain Gringo salsa (best non-homemade salsa I've ever tasted, by the way).

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                    • #11
                      Originally posted by TriCiCi View Post
                      Yup yup...jar in the fridge. My bacon fat is in a pickle jar, my duck fat is in a jar from roasted red peppers, and my tallow is in a mason jar. I try to keep and reuse any good jar as food storage!
                      Where is the duck fat coming from? *drool*

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                      • #12
                        Originally posted by rayout View Post
                        Where is the duck fat coming from? *drool*
                        +1
                        I've been trying to find out what animal duck fat comes from for years.

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                        • #13
                          Originally posted by Griff View Post
                          S_Jones: Why strain it? I like having all that good bacon flavor. Of course, I don't re-use fat I've cooked something in; just the rendered fat from the actual bacon cooking.
                          I've heard that the little meat particles that don't get strained out can cause the fat to go bad after a while. I don't think it's a problem if you're using it within a week or so, but I seem to accumulate it a lot quicker than I can use it, so mine gets stored for quite a while. I find that the fat still holds a nice touch of bacon flavor when strained.

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                          • #14
                            Mason jar on the counter.

                            Duck fat - I buy a whole duck and roast it on occasion. I keep the fat from the roasting pan and render down any left over skin and excess fat once the meat is stripped from the carcas. You can get a cup or so from most ducks.

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                            • #15
                              Originally posted by Styrofoam Jones View Post
                              I've heard that the little meat particles that don't get strained out can cause the fat to go bad after a while. I don't think it's a problem if you're using it within a week or so, but I seem to accumulate it a lot quicker than I can use it, so mine gets stored for quite a while. I find that the fat still holds a nice touch of bacon flavor when strained.
                              I use a plain strainer or my tea strainer, and then eat up those tasty bits on the spot.
                              This time, like all times, is a very good one, if we but know what to do with it. Ralph Waldo Emerson

                              Any given day you are surrounded by 10,000 idiots.
                              Lao Tsu, founder of Taoism

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