Announcement

Collapse
No announcement yet.

bacon "fat" question

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • bacon "fat" question

    saving cooked out fat from bacon. yes,the high nitrate supermarket crap. drained and strained. still some meat/protein filtered thru. thus,not," pure" fat. good and usable and safe for how long in the (low temp) refrig?

  • #2
    I have had bacon fat in the fridge for a couple weeks with no problem. I think it would last longer though.
    ~Blog~

    Comment


    • #3
      i keep mine (from pretty good bacon though) in the fridge for a while...up to a couple of months. it never smells or tastes rancid, so i figure it's good to go.
      http://www.marksdailyapple.com/forum/thread60178.html

      Comment


      • #4
        A very, very long time.
        Lifting Journal

        Comment


        • #5
          I wouldn't keep the supermarket stuff for use later. Pastured, yes. I thought the whole point of not buying grocery meat was b/c the fat was bad for you (whereas the grass fed/pastured stuff is good), which is why we're encouraged to buy lean cuts unless it's from the farm? Maybe I completely misunderstood this aspect of Primal/Paleo
          --Trish (Bork)
          TROPICAL TRADITIONS REFERRAL # 7625207
          http://pregnantdiabetic.blogspot.com
          FOOD PORN BLOG! http://theprimaljunkfoodie.blogspot.com

          Comment


          • #6
            Originally posted by Dr. Bork Bork View Post
            I wouldn't keep the supermarket stuff for use later. Pastured, yes. I thought the whole point of not buying grocery meat was b/c the fat was bad for you (whereas the grass fed/pastured stuff is good), which is why we're encouraged to buy lean cuts unless it's from the farm? Maybe I completely misunderstood this aspect of Primal/Paleo
            The fat isn't great for you because of the nitrates, obviously. But it's cheap fat, and better than vegetable oil, imho. Some of us are broke-broke.

            Comment


            • #7
              I'm not sure how this is for others, but the supermarket Crest that I frequent has a great selection of butchered bacon that is nirate/sulfate free yada yada bad stuff and is only about $.20-$.30 more expensive per lb. Well worth the cost IMO.(personally, the taste is far superior as well)

              Like before I am not sure that this is typical, I live in Oklahoma were peoples meat is just about as important to them as their bibles, guns, and 4x4 trucks.

              Comment


              • #8
                It's fine until it starts to smell - seriously, that thing on the front of your face is the best tool you have for identifying whether food is good or not. Modern humans are so far removed from using their common sense that they have to have "best before" dates written on their (packaged) food. As primals, we have a good and keen sense of smell.

                Sniff it! No stink, eat it!
                Paul
                http://www.pjgh.co.uk
                http://www.livingintheiceage.co.uk

                "... needs more fish!"

                Comment


                • #9
                  I usually safe off a batch from when I do mad "pre-cooking" on Sunday for the week. Usually, whatever I save is gone before weeks end, so I never really have to worry about it, but yeah, I mostly go by smell, too.
                  Re-focusing on the Primal Lifestyle in 2012!

                  Starting: 221.0lb, 29.5% BF (1/9/2012)
                  Latest: 208.9, 26.1% BF (3/19/2012)

                  http://www.marksdailyapple.com/forum/thread35679.html

                  Comment


                  • #10
                    We leave it in the pan, on the stove, for a day or two until we use it to cook something in. My mom used to pour it in a mason jar and keep it in the cupboard for weeks. Nothing like veggies sauteed in bacon fat!

                    Comment


                    • #11
                      It'll keep for a hell of a long time.You'll know if it's bad,the smell of rancid animal fat isn't exactly a subtle thing.I like to fry bacon for breakfast in the morning then use the fat as a component for a sauce later on during dinner.

                      Medium rare steak with onions and mushrooms cooked in butter and bacon fat? Hell yeah
                      Believe nothing, no matter where you read it, or who has said it, no matter if I have said it, unless it agrees with your own reason and your own experience.

                      In the mind of the beginner, there are many possibilities; in the mind of the expert, there are few.


                      I've shaken hands with a raccoon and lived to tell the tale

                      SW: 220- 225 pounds at the beginning of January
                      CW: 180 pounds

                      Goals for 2012: Lose a bit more fat and start a serious muscle and strength routine

                      Comment


                      • #12
                        Originally posted by pjgh View Post
                        It's fine until it starts to smell - seriously, that thing on the front of your face is the best tool you have for identifying whether food is good or not. Modern humans are so far removed from using their common sense that they have to have "best before" dates written on their (packaged) food. As primals, we have a good and keen sense of smell.

                        Sniff it! No stink, eat it!
                        Ha ! My friends and co-workers tease me all the time because I smell everything before it goes in my mouth.
                        On the downside, I can smell particular scents from food on the person next to/in front of or behind me on the train to work (usually garlic, curry
                        or something that's been fermented). Not always a pleasant ride =p
                        "You can always do more than you think you can !" Sensei Scash

                        Comment


                        • #13
                          all this is helpful and makes sense. re regular bacon use or non "oraganic" produce-yes $ become important at some point and where to compromise based on that reality is always a question

                          Comment

                          Working...
                          X