To dispose: I use the paper towel I’m blotting the bacon on. Simply soak up grease pile andvtoss when cooled. I might have to add a fresh sheet if there is a lot.

My Grandpa used to dip his corn muffins in bacon grease and then sprinkle sugar on them. I liked it as a kid, not so much as an adult.

I know this is blasphemy to many people, but I don't really care that much for bacon. We have not cooked any here since a few years ago when we were given some home grown tomatoes and we made BLTs. That was good stuff. We we go out to breakfast I never order bacon. If it is on a burger it is OK, but I never order a bacon burger.

And yea tabs, it is nice to have enough money to be 100% debt free, and still have a comfortable income and investments and savings that are increasing. We go out to eat and drop 75 bucks for dinner fairly often. Even on a typical Friday night we eat out but a meal for two is usually 40 bucks minimum. A lifetime of both of us working hard worked out great. My wife is retired and I own a business that is growing and making money. I am damn lucky to have good health and the option to not pinch pennies.

I am a cheap bastage on many things. I drive my same El Camino that I bought 27 years ago, and my 911 that I bought 22 years ago. I just bought a new lawn mower because my old 26 year old mower wore out. And I mow the yard myself and save the 50 bucks a week I would have to pay to have it done. I would rather spend that on a nice dinner out instead of some Mexican mowing my yard.

I have been dead broke and lived on a buck per WEEK on food, yea really. That sucked. Been there, done that, have the the t-shirt. Life is better now.

you and i were separated at birth..i also, do not eat a lot of bacon. i dont think i have EVER ordered a bacon burger or had it at a restaurant breakfast. it just aint my jam.

We rarely eat bacon but when we do we add the grease to the can of sausage grease we keep in the freezer. Yes we are a sausage household, not a bacon one, and breakfast sausage grease is SO much better than bacon grease. Especially when used for biscuits. But I digress.

But yes. In the freezer it goes and when it's full we melt it down and add it to bird seed and feed it to the birds. They go crazy over it. Homemade suet if you will.

Well here is a use for bacon grease none of you have ever thought of. My crusty old father has a few irresponsible dog owners on his street. He uses it for what he calls recycling . He walks around his lawn and pours some grease on every pile he finds so the dogs roaming onto his yard finds a nice bacon flavoured treat. I never let a dog lick my face ever.

I put the jar in the cupboard and toss it when full. To be honest I've never ever thought of cooking with it.

My life is now changed.

I didn't know there was any way to do it! ;) :D
That's how my wife does it. Preheat skillet on range, pour batter into hot bottom skillet, put skillet into oven and bake. Best cornbread ever. But I have never tried it with the bacon grease.

always keep the bacon grease for cooking (we keep ours in the fridge). We don't strain it, but then we also don't have any big chunks floating around in it, maybe just a little grit at the bottom. We don't eat a lot of bacon either, but do occasionally, and when we do, we keep the grease. We also usually get a good quality bacon vs the old oscar meyer that I grew up with.

If you cook a good fat goose for Christmas, you will have enough goose fat to cook for nearly a year. Goose fat is the gold standard of animal cooking fat, but it doesn't have that bacony flavor and aroma that goes great with some things.

I happen to think duck fat is the gold standard of animal fats, but that's just me. Duck fat, chicken fat, fat from pigs, it's all good. I do tend to pitch any fat from beef, though. I cook about 10 pounds of chicken a week for my dogs; I defat the broth for them so I always have more chicken fat than I could ever use. You might wonder what chicken fat is good for; it makes really damn good fried rice and you'd be suprised, there's usually some in any good ramen.

I make a lot of things that have bacon fat in it, but they usually also have bacon, so I don't need to store it, generally. There endless pasta dishes that use bacon or bacon fat or similar fat, and when I saute things like brussels sprouts, I start them in bacon fat as opposed to olive oil. Brussels sprouts, bacon and heavy cream, three ingredients that work very well together.

For those of you that make a confit of one thing or another, you might experiment with replacing the usual duck fat with bacon fat.

Beautiful, I hope the dogs went home and licked their owners faces.

I always save a few ounces, some cooking really gets a boost from it. My grandparents always had scmaltz (sp). Anything they rendered fat from was used in some form or another. Sometimes not so good and tasty.

Now any excess grease and fat trimmings I store in the fridge in disposable containers such as Ricotta cheese comes in. When full I go across the road from the house and spread it around. The solids on the ground and the grease on the trees.

Now when the walkers past my house with their dogs they all head over to the other side and not crap n pee on my grass. It also has kept the bears over there and away from my apples.

Terry

Don't ants LOVE grease?

Some ants like fat, some ants like sugar. Depends upon the type of ant.

Aaah, bacon grease. Meal of a champion!

my man!!!!!

waste not want not.

$75.00!!!!! My Dad took his GF and myself out to dinner once where I ordered a $7.00 desert..Banana's Foster...he never stopped Beothcing about it to me...Until I told him I had learned how to make it, and made him some...then he grudgingly said, "I guess it's OK then." My Dad was one of those "GREEDY" auto workers who died a millionaire.

Last weeks Prime Rib dinner was $14.99...and my dinner date paid for her own dinner.

I buy Pork Belly and make my own Bacon. I am not going to do it again because it is too much salt for me. HOWEVER I HAVE AND WILL SMOKE THE BELLY...

When done smoking take the Belly skin side down and fry it in a half inch of Lard for a few moments to get the skin crackling crisp. I saved the grease for this weeks beans. Then you can slice it and use it like Bacon or Pancheta.

What I was using it for was Smoked Pork Belly Tacos wt Re-fried beans...Nice thick slices of Pork Belly in the frying pan to crisp, the rendered fat to refry the beans on the other side of the cast iron skillet..Made my own Salsa wt peeled fresh Tomatoes, Onion, Habenaro, Red Fresno and Jalapeno Chilis all simmered till reduced, then blended smooth with a bit of veggie oil as a binder...The natural sugars in the tomatoes give it a sweet taste while the chili's give it some heat.