Forget about the bacon; I want the grease. I flavor greens with it, lubricate a pan for cornbread, fortify other oil for browning vegetables, and on and on.
Tonight I cooked liver and onions, both in bacon grease. The problem is that I don't eat much bacon anymore and was always short on grease.
I've discovered cheap, unevenly sliced bacon, more fat than lean. At Shop and Save recently I bought two packages for the price of one. This bacon renders out a lot of fat, which I refrigerate in a covered jar. If you're like me, buy the cheapest, least attractive bacon you can find. You can always find something to do with the crisps of bacon, and you'll have all that lovely grease.
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