[masraum]

Originally Posted by OK-944

ps...about that cornbread - pre heat the skillet prior to pouring in the batter so it sizzles nicely right away! Then pop into the oven.

I didn't know there was any way to do it!
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.