Bacon Fat!

Anyone here know what to do with bacon fat?

I have some I have saved, but I have no idea what to make with it.

German potato salad?

Fry your eggs in it.

Boil it down, strain purify it and make a personal lubricant out of it?

914Driver wrote: Boil it down, strain purify it and make a personal lubricant out of it?

ummmm, wow. Don't wanna know how u know that.

Mix in while grinding venison, for juicy deer burgers (or any lean meat). Add a dab to any kind of greens while cooking (turnips, collards, mustard greens, etc.). Use as bait on mouse/rat traps. Use in place of lard in country/soul food recipes.

I like the idea of mixing it with burgers.

I don't think the wife would go for the personal lubricant, but everybody loves bacon, right?

914Driver wrote: Boil it down, strain purify it and make a personal lubricant out of it?

"Squeal like a pig!"

Anything that doesn't need the clean flavor that comes from sauteing in olive oil can benefit from being sauteed in bacon fat. I keep a beer can full of it in my fridge at all times, and whip it out almost every time I cook. You'll be amazed how easy it is to work in bacon fat, and you'll wonder how you lived without it for so long.

Bacon fat also makes a fantastic base fat for a salad dressing. And my buddy bastes his smoking ribs in a mixture of bacon grease and vinegar. Good times.

Spinout007 wrote:

914Driver wrote: Boil it down, strain purify it and make a personal lubricant out of it?

ummmm, wow. Don't wanna know how u know that.

From listening to Southern Culture On The Skids records.

1. pull some out while its solid
2. smear a light coat on a cast iron skillet
3. make cornbread in said skillet
4. eat cornbread
5. die a happy man/woman/other

Also, smear some on a griddle just prior to making pancakes...youll thank me later

It's really good for heel cracks on racehorses.

senador wrote: Anyone here know what to do with bacon fat? I have some I have saved, but I have no idea what to make with it.

A brooch or a terdactyl...

i assume you meant something automotive related.

an old timer i worked with used it for a drilling/cutting lubricant. it was the best ive ever used, and makes the shop smell like breakfast instead of like burning petro-chemicals.

haas

I prefer duck fat

jhaas wrote: i assume you meant something automotive related. an old timer i worked with used it for a drilling/cutting lubricant. it was the best ive ever used, and makes the shop smell like breakfast instead of like burning petro-chemicals. haas

When I worked in the machine shop in college, we had coolant misters on a couple of the mills that used canola oil, it worked great. I didn't realize there were other foodstuffs that would be appropriate for such use.

kabel wrote: I prefer duck fat

There's a place up here that does belgian frites fried in duck fat (called, appropriately enough, Duckfat). They are insane.

Duke wrote:

Spinout007 wrote:

914Driver wrote: Boil it down, strain purify it and make a personal lubricant out of it?

ummmm, wow. Don't wanna know how u know that.

From listening to Southern Culture On The Skids records.

Another SCOTS fan! 'Plastic Seat Sweat' is my favorite.

Bacon fat warmed till liquid and then put on your cat's or dog's food not only makes them eat like mad but it makes their coat really sleek and shiny.

My grandma used to mix it with bird seed and smear it on pinecones for a homemade suet feeder. Just attach a string and hang it from the tree outside the window.

914Driver wrote: Boil it down, strain purify it and make a personal lubricant out of it?

Well, my fiance loves bacon more than I do. If I do this I might just be able to talk her into some new things.

I don't invent this stuff ....

Well, first you need this: grease keeper with strainer (Although all the "real" working ones I've ever seen have been metal or spun aluminum.)

Then you keep it on the back of your stove. After you fry bacon, you pour the leftover grease in the strainer and store it in the can. When you need to fry, you scoop out some of the cold fat to fry in. It doesn't go bad, because you're using it almost as quickly as you're making it. At least, that's how it worked in my mom's kitchen Her cast iron is still better than any nonstick skillet I've ever used.

Funniest thing of all is that although that's how we ate, my family was full of skinny people.

Margie

Marjorie Suddard wrote: Her cast iron is still better than any nonstick skillet I've ever used. Margie

Do you know how to "season" a cast iron pan? Makes 'em like glass.

Dan

In reply to 914Driver:

Of course. But even a well-seasoned new pan cannot compare to 50+ years of high-fat family meals baked into the metal.

Margie

kabel wrote: I prefer duck fat

My new favorite phrase, "John go do your job!" "Duck Fat!"

Make cologne.

914Driver wrote:

Marjorie Suddard wrote: Her cast iron is still better than any nonstick skillet I've ever used. Margie

Do you know how to "season" a cast iron pan? Makes 'em like glass. Dan

Was that rhetorical? Or do you have some secret trick you would like to share?

Joey