I'm not a big fan of bacon, but the three or four times a year I buy it, I definitely save the grease. I put mine in the fridge in jar, but if you're going to use it quickly, this is unnecessary. Mostly I use it to pan cook greens.
"Right is right, even if no one is doing it; wrong is wrong, even if everyone is doing it." - St. Augustine
Journal on depression/anxiety
Currently trying to figure out WTF to eat (for IBS-C).
Of course you should consider the source of the bacon same as you would with butter. How do you feel about cooking with butter? To my mind it's not that different, except in flavor.
Life is death. We all take turns. It's sacred to eat during our turn and be eaten when our turn is over. RichMahogany.
I pour the fat through a strainer into a glass jar and use it to sauté vegetables, especially things like collards or red cabbage. It also makes a good coating for oven roasted vegetables like turnips or brussels sprouts. 1 tablespoon goes a long way.
Lots of: urban hiking, cycling, sprinting
Lots of: fresh meat, seafood, eggs, organs, tubers, starch fruits, vegetables, meat fat, dairy fat, oil fruits
Some: cured meat, dairy protein, sweet fruits, rice, pulses, tree nuts, oil seeds
Minimal: soy, refined proteins, sugar, liquid carbohydrate, grains, refined oils, peanuts
Hmmm I eat bacon with breakfast most every day and I source mine from pastured heritage pigs I am going to start collecting my fat to make a batch of fried sweet potato fries
I collect it and keep it in a plastic container with a screw-lid that I keep in the fridge (I don't pour it in until it's cool to the touch, obviously). I mostly use it for scrambling eggs in, but really just any kind of cooking that'd normally involve butter or some other oil, greasing pans for baking, etc..
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I agree 100 percent with finnegans wake. I am lucky enough to have a hog hunter in the family so I always have a freezer full of wild hog and there is no comparison to conventional pig. I can't even eat the stuff from the grocery store anymore.
I don't live near any cool co-ops (just one overpriced specialty market), but I've been buying a Smithfield brand from Walmart that advertises no nitrates "except for the naturally occurring nitrates found in celery juice powder and sea salt." It says it's uncured & "not preserved." It does have turbinado sugar added (not exactly sure what that is), but it's not enough sugar to show up on the nutrition facts, so I'm okay with that. The package says nothing about how the pigs are raised, but I figure that it has to be better than the overly processed stuff. By the way, I'm new here, and I'm not sure what CW stands for . . . ?