Saving & reusing leftover bacon fat

I have an antique grease can with a removable strainer that I keep in the fridge. I cook all kinds of shit with leftover bacon grease.

antique grease can...what do they look like? I wonder if they are made anymore or whether antifat movement has made them extinct

I have dim memories of my dad keeping 'drippings' in a metal container in the fridge when I was growing up. Might see if I can google something

We keep the bacon grease, don't bother to strain anything, and use it on almost everything. My mom did, too. It is a toss-up whether it lands in the fridge overnight and we use it regardless. It doesn't last long enough in this house to be able to get old. :)

[QUOTE=solstice;1027611]ooh...brussels are amazing! Cut off the stems and peel outer leaves off...then cut each into fourths. Mix in bacon grease, some sea salt and a few pinches of nutmeg. Roast at 400-425 degrees for around 20-30 minutes. My kids DEVOUR them cooked this way![/QUOTE]

I've made them with bacon grease but I've never added nutmeg, I'm gonna try it sounds good.

Isn't animal fat relatively stable in that it doesn't go bad if left out? I leave mine out and never have a problem.

[QUOTE=katemary;1027707]antique grease can...what do they look like? I wonder if they are made anymore or whether antifat movement has made them extinct

I have dim memories of my dad keeping 'drippings' in a metal container in the fridge when I was growing up. Might see if I can google something[/QUOTE]


It's just a square can with lid, under the lid is the tray with a little handle on it. I got it from my wife's grandmother. It hadn't been used in years until I asked for it.

Leftover? never had any. Always pour it over my meal.

Yes, covered Pyrex bowl in the fridge at all times. Not strained (but if you let it sit in the pan for few minutes before pouring it off, the bits sink to the bottom and you can leave most of them behind.) I cook about 1lb of bacon a week, and it renders enough fat to always have enough on hand. I fry eggs or other meats in it, add it to extra-lean hamburger (venison is too lean without it), roast veggies in it, baste a roast with it before sprinkling the seasonings on it.

I keep a canning jar next to the stove and pour the bacon grease in there. It's *never* full and we never have any to store in the fridge b/c I use it with everything!

Edit: And I don't strain it or anything.