Elise is a graduate of Stanford University, and lives in Sacramento, California. How? Bacon Fat. Hello! Now if you want to render fat for lard, for making pastry crusts, that’s another matter. I’ve been using my dehydrator lately and put the cooked, crisp bacon in there. I have also found that using local and/or organic and/or bacon (not cheap, I know, and I don’t always buy it) often yields more fat. This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. this website. I love this sight! Everything in moderation is a great policy. Just ran across this as I was trying to figure out what to do with the Kosher bacon fat I’ve saved from making my Kosher bacon. Thank you! Ingredients Rendered Bacon Fat (Bacon Cured with Water; May Contain Salt, Sea Salt, Potassium Chloride, Sugar, Brown Sugar, Smoke Flavor, Sodium Diacetate, Sodium … Everything tastes better with bacon! Make a roux with flour. Otherwise you’ll want to keep it stored in the refrigerator. Anyhow, I make bacon in there, and it comes out fantastic (flat and crispy). Let the strips cook for 10 or 15 minutes, turning them occasionally. Usually I’ll throw it out, but last two times I saved it. Set the heat to about Medium-Low, and let the bacon brown slowly and render out all of it’s fat. Real Simple is part of the Meredith Home Group. However, when the fat started to look dark she would clean it. I fry up 1 lb of bacon and barely get 1-2 tablespoons of bacon grease. Looking for recipes calling for bacon fat? Freeze trays. Just last week my mother used a little bacon grease to cook up some spring peas. You can turn pork fat into lard by simmering it slowly to melt it and free it from the tissues that restrain it. Any bacon drippings you save should also be strained through cheesecloth. But any pan will do. How much should you tip your hairdresser? Lay out several strips of raw bacon. If you use bacon fat regularly in your cooking, you can store it right on your kitchen counter for a week or two. (I used the same skillet and type of bacon for each method.). As the days get chillier and snow starts falling, curl up with one of these good books to read in winter. cooled and solidified, you can skim the clear fat off thetop and discard the I have a Jet Stream Oven, one of those old infomercial contraptions that I cannot live without (can’t even tell you how many I’ve had over the years). This prevents the fat from browning as we begin to heat it up. can line a sieve with the cheesecloth and pour the warm fat through it into I personally tried the dry method in a cast iron skillet. To render bacon grease means to “cook the fat” out and make it into a liquid form. I typically render 2lbs at the very least of fat at a time. handy to use. The verdict: Unless you want un-salty, oddly-colored, tender bacon, don’t use the "full water" cooking method. In any event, I saved up chicken fat and skin each time I made chicken until I had enough to render to get about a cup of schmaltz. You should have seen my butcher’s face when I asked him if I could buy the skin and the fat of the chicken. Please try again later. Long shelf life. Hi Eva! HELP!!! The first time I came across the instruction "render the bacon" in a culinary school recipe, I panicked a smidge. Step 3: As the pig fat continues to render, it will turn brown and start to crisp. We use a generous amount when making Mexican refried pinto beans or black beans. She kept it in a cupboard next to the stove and used it for most of her cooking. Add just enough water to cover the bottom of pan and prevent initial sticking. <—- This is what I do. It will solidify as it cools and clog your drain. You will need: Leaf fat or kidney fat from pigs; 1/4 cup water; Slow cooker or large pot; 1. Place the grease into a sauce pan, add water and allow to slowly boil for about 10 minutes. Serve the bacon in a paper towel lined bowl. And an egg fried in bacon, well, it’s unforgettable…. Use a boiler pan and you still have all the grease. A slow, low render will give you lean, smoky, salty bacon pieces, while cooking too quickly may result in remaining gristly pieces of fat. Never pour bacon fat down the drain! I set the oven to 300 degrees and bake (not broil) a total time of 90 minutes, flipping the bacon over halfway through (45 minutes). They’re tasty and they store fine surrounded by the fat. In the less-water scenario, I started with 4 strips of bacon but just a couple tablespoons of water. Usually half a teaspoon is all that is needed to give a flavor boost to what you are cooking. Thanks again for all the great recipes you share. Elise Bauer is the founder of Simply Recipes. My granny always did this. Flipping helps to degrease the bacon. Yum! I would love an expert answer on how long refrigerated bacon fat can be fit for consumption. You’ll find plenty of recipes. But I had no idea which pan I should pull out from the racks full of them, how long this process should take, or what to look for along the way. That worked well for lamb fat. Conclusion: bacon grease is more shelf-stable than sugar. When my mother told me it was bacon fat, well that somewhat grossed me out for a while, for decades actually. I add a couple spoonfuls when cooking fresh green beans, navy beans, and just about anything that needs a little flavor help. Bacon grease has been a kitchen essential in my family forever. 5. Cover the container and refrigerate up to six Use as a Fire Starter . A Simply Recipes reader recently asked in the comments, “Where do I get bacon fat?” Great question, especially considering that we use bacon fat (also called bacon grease) around here in many of the recipes. ~Elise. I'll admit it. When you cook bacon again, pull out the jar and add more of the excess fat to it. Rendered Bacon Fat (Bacon cured with water; may contain Salt, Sea Salt, Potassium Chloride, Sugar, Brown Sugar, Smoke Flavor Sodium Diacetate, Sodium Phosphates, Sodium Ascorbate, Dextrose, Sodium Nitrate), BHA added This is possibly due to the stabilizing effect of cholesterol. My bacon-fat popcorn tear began because it was the only cooking fat I could find after my recent move. My ‘bad’ cholesterol is 57. The process of rendering it removes excess water and other impurities, thus preserving the fat and keeping it from spoiling. Another good “warm” salad is dark greens, sauteed onions, bacon, blue cheese, dried cranberries, and candied pecans. All photos and content are copyright protected. I’ve noticed this in 2 different brands that I used to use. Real Simple may receive compensation for some links to products and services in this email on this website. Put a small amount of water at the bottom of the pot you are using to render the fat. It’s hands off, which is great. I have to tell you that I was trying to make the chopped chicken liver recipe from the Shiksa in the Kitchen blog but I did not have any schmaltz! You also get bacon that’s cooked more uniformly. I was right: If you feel like adding an extra half hour to your breakfast routine, this may be the method for you, but for those of us who don’t want to spend our time watching bacon boil in a pan of water, I would suggest skipping this cooking method. Rendered Bacon Fat (Bacon cured with water; may contain Salt, Sea Salt, Potassium Chloride, Sugar, Brown Sugar, Smoke Flavor Sodium Diacetate, Sodium Phosphates, Sodium Ascorbate, Dextrose, Sodium Nitrate), BHA added Did you know you can save this recipe and order the ingredients for. If you make more bacon fat than you end up using, just throw out the whole jar and start a new one. I have to say, that with the focus away from fatty foods, bacon has become a four letter word. The three methods I chose were: full water (a name I lovingly gave it), which covers a pan of bacon in enough water to completely submerge the slices; less water (another name of my choosing), which puts enough water in the pan to coat the entire bottom; and regular, which is my normal at-home cold-pan, cold-bacon, hot burner method. Pour remaining fat into a jar: Pour the remaining fat in the pan into a jar, and put the jar into your … It took more than twice as long than the other two methods, and the result left a lot to be desired (salt, crispiness).Between the other two ways to cook bacon, it's a toss-up. I suggest doing a search on Food Blog Search for bacon fat or bacon grease. 2 Pour remaining fat into a jar: Pour the remaining fat in the pan into a jar, and put the jar into your refrigerator. Sugar on the other hand absorbs water from the air and will eventually grow mold, but this takes a long time. Love and God Bless…and Continued Success. I’ve heard from many old-time sources that pie crusts are best half butter, half lard, but I’ve always been a little scared to try (and my butter crusts turn out very well, thank you). The addition of water keeps the initial cooking temperature low and gentle, so the meat retains its moisture and stays tender. You don't want frying, just low, gentle heat. Pull up a chair! But for that I wouldn’t use bacon fat, which is salted and smoked, but use pork back fat, or leaf lard, the fat that surrounds the kidneys. Oh how delicious the chopped chicken livers were. Hmmmm….bacon, chicken livers, pecans, spring onions, rice…so good. You have not eaten an egg until you have eaten one cooked in chicken fat! The process is a little long, though very easy, so it makes since to do it in large batches. Place on very low heat. Is this the correct way to clean the fat? If you render leaf fat only, you can make the highest quality lard, light-colored with a mild flavor. Most of us who eat bacon have a favorite way of cooking it, whether it's baking it in the oven for maximum crispiness or cooking it in a pan. up to six months.”, Hi Jeff – I like the browned bits. The bacon has to be cooked “real slow.” ... Clean with soap and water. Bacon cooked in water is more tender, but is it still crispy? I always keep bacon grease in a jar. I’m not sure if it does much than crisp it up a tad more than it is already, but there’s not a hint of any grease at all when it’s done. Please review the Comment Policy. Cooks the bacon in the microwave over T-bars inserted in a catch pan and the bacon grease accumulates in the pan. pop! It could be that the pan is getting too hot, so the bacon is cooking unevenly and part of it is burning. If you want the full salty flavor of the bacon you grew up with, skip the water all together. There are two ways to render—with dry heat or wet heat. There is a trick though to rendering good bacon grease. Its just how we do it, I agree with lots of posters about the old days, and how no refrigeration was available. I compared it to a traditional bacon-cooking method to find out. Rehydrate with some good concentrated real meat stock added to the water and cook with some rendered fat, and that stuff actually tastes like real meat again. I’ve only seen one other poster who uses the freezer for storage and that’s how I store mine… with a twist. And the fat I store, covered , in the fridge and use for many things! Lasts forever! I’m going to season cast iron fry pans after I clean them outside. I do bacon fat and I also render chicken fat. Made with products you probably have on hand. a wide-mouthed container. Employ gentle heat. Did anyone have a definite answer on how long the bacon fat will keep in the fridge? Pour up skillet grease into a container (I use an empty coffee can under the counter) until I get about 2/3 of a can…3 cups +/-. It doesn’t smell bad though… I don’t fry bacon anymore. Serve with biscuits or on toast. It was chewy and crispy all at once, and didn’t sacrifice any of bacon’s beloved ridges. Yes: water. Real Simple may receive compensation when you click through and purchase from links contained on Credit: When the bacon strips are nicely browned and crispy, use tongs or a fork to lift them out of the pan and place them on paper towels (to absorb the excess fat) on a plate. How to Render Lard: Step 1: Break down your fat. Add one cup of water and bring to a boil over high heat. I bake it. It used to drive my neighbor’s dog absolutely crazy! ? No, never, never! If you don’t filter out the solid bits, the fat can last a couple of months in the refrigerator before it starts to go rancid. The water evaporated in two minutes, and then it was off to crispy-town for those strips. Add 2 cups of water and bring to a rolling boil over high heat. You can also freeze bacon fat if you want to store it even longer. My dad who grew up in Louisiana, made the best home fries that I have ever had – and the only way you can get that crisp is with bacon fat. Your comment may need to be approved before it will appear on the site. Bundle up and head outside (or stay toasty inside)—either way, everyone in the family will love these snow day ideas. You can add small quantities of bacon fat to chicken and turkey feed, especially in winter and if you have extra, you can use it in a bird feeder to attract wild birds. EasyEasyEasy. 1 Cook bacon on medium low heat: Heat a large skillet on medium-low heat. Either soak it up with paper towels and discard or pour the rendered bacon fat into a jar to save. Remove the hard grease from the top of the bowl, and repeat the process. We’re here to help you put dinner (and breakfast and lunch) on the table with less stress and more joy. The regular bacon was as tender as bacon normally is, and definitely a bit crisper (thanks to those burnt edges) than the less-water strips. How long can you keep sugar without it going bad? Sounds like a convenient way to store bacon fat. Just enough to barely cover the bottom. The enemies of all cooking fats are light and air. By ladling the lard out in batches, the remaining fat will cook faster and render out even more lard. Add pasta to pot with the rendered bacon fat. I knew the gist of rendering: You cook down the bacon until its gummy white fat melts into grease. The bacon flavor adds so much to veggies like sauteed cabbage, squash, rice, you name it. I am so happy to see folks cooking with bacon grease. I’m surprised that no one has mentioned making gravy from bacon drippings. hope this helps. ~Elise, My mom kept all fats (bacon, chicken, EVERYTHING) all in one pot. As usual, the fat became glossy a minute after the pan had been on the heat, and it started making those signature bacon noises (crack! I am loyal to my method (I put the bacon in a cold pan and then put it on a burner at medium heat—it works! Transfer to a heat-proof container and add the remaining 2 cup of … Hi, Have these ingredients delivered or schedule pickup SAME DAY! Start out with cold fat. She said it was wasteful to throw it out. Recently, word has been spreading on the internetthat the (new) best way to cook bacon is in water. How to Render Lard Instructions. Allergen Info Undeclared Does Not Contain Declaration Obligatory Allergens. All products and services featured are selected by our editors. With each rendering, the grease will become more and more clean. Reduce heat to medium and gently boil for 1-2 minutes. Toss a cube or two into a pot of greens or beans or in the skillet for frying. At risk of stating the obvious, you render bacon fat by first cooking bacon. It might take a few hours. She never kept it in the fridge. BTW – my total cholesterol is 117! Homemade rendered lard is very shelf stable. Please let us know how you do. A 12-year-old girl invented something called MAKIN’ BACON. months. And, of course, Bacon Up contains NO Gluten, NO Dairy, NO Carbs, NO MSG, and NO Peanuts; INGREDIENTS. I appreciate finding new foods to make and sharing my old recipes with others. The chicken skin turns to cracklings – YUM! Use dog treats impregnated with bacon fat as a reward for good behavior when training your dog. Oh Elise! Use Rancid Bacon Grease as Fertilizer #25. When the water reaches a boil (212°F/100°C), turn the heat to medium. Does anyone know of a good website that has different recipes using bacon fat/grease? Bacon fat is fabulous for sautéing brussels sprouts. Too much heat produces off flavors. I also save the beef fat when I roast it and it hardens in the fridge. A lot of microbes can grow on sugar or fat, but they need lots of water to do so. I tried these methods with some bacon fat, that I had cut off from the meat of back bacon strips. As I know it clogs the pipes in the sink, I’m afraid using too much may cause the pipes in my body to clog! I am from Georgia, Im 48 and my parents cooked this way my whole childhood!! By the time the water reaches its boiling point (212 degrees), the bacon fat is almost completely rendered, so you’re also much less likely to burn the meat while waiting for the fat … Is there a brand that is still unadulterated? Use Food Blog Search to look up "bacon fat" and find recipes from hundreds of food bloggers. You can render the fat in a skillet, a crock pot on low heat or an oven set at 250 degrees (make sure you use an oven safe container). Pour it out of the corner of the pan into a jar. I always sort of make a combination dressing of the bacon fat and olive oil the onions are sauteed in. Offers may be subject to change without notice. Basically you can use bacon fat for frying anything that would benefit from having the bacon flavor! For some reason, rendered pig fat (bacon grease and lard) and clarified butter (ghee) are very heat stable and don’t go rancid quickly after frying like vegetable oil. LOL! There were some surprises upon tasting. Some are old Wagners and one is a new Lodge I just ordered. wait for the sediment to sink to the bottom. Store the clear fat, well covered, in the refrigerator You’re melting down the white strips in the bacon … According to Dawn Perry, Real Simple’s Food Director, cooking bacon in water could keep it tender on the inside while still crisp on the outside. It’s delish on pizza – made a bacon cheeseburger pizza the other night. The bacon grease will solidify to a slightly off-color white. The bacon fat would render into the water. Avoid this by cooking your bacon in a cast-iron pan or heavy skillet over very low heat—10 to 12 minutes may seem like a lot, but it's totally normal for a good rendering. The reward of a beautiful, creamy white jar full of freshly rendered, pastured lard is worth the minimal effort. My mother always saved Bacon fat & kept it in the fridge. https://www.realsimple.com/food-recipes/cooking-bacon-in-water I fry bacon in a fry pan and after the grease cools a little I pour it into a mason jar and then refrigerate it. It simply makes no sense. The bacon cooked in by "full-water" method lost tons of its salty appeal (I mean, that's half the point of bacon!). PS: What I really hate about having to replace the old Celebrity canned bacon with Yoder's for storage is that you don't get all the bacon fat with the bacon. Exposure to sunlight and oxygen will accelerate a fat going rancid, which is why it’s best to store bacon fat in the refrigerator. Bacon fat is such a flavorful fat to cook with. It’s a classic for a reason, and no one wants to mess with perfection. 1. Remove bacon with a slotted spoon and set aside. I find that these bits have plenty of flavor, so I don't bother to strain them. I've tried a 'wet render', by simmering at a very low temperature in water. You will have rendered fat, but also the cracklings (the stuff that doesn't render). From a biochemist’s perspective: Bacon grease will not support microbial growth, so “going bad” and giving food poisoning isn’t something you need to worry about. What about your food-delivery person? When the fat is entirely liquid, .strain it through cheesecloth. You can also use bacon fat to brown rice for a rice pilaf or for making scrambled eggs. this link is to an external site that may or may not meet accessibility guidelines. Bird Food. Your oven could be hotter or cooler and some people like bacon crispy and some like it fatty. 2,. For the "full-water" method, I started 4 strips of bacon in enough water to cover them (probably 2 cups). The consistency can vary from a scoopable to pourable state depending upon temperature. Easy to make and store,. I can’t keep bacon grease in my house at all, considering how much we all like popcorn made with bacon fat. splat!). Add bacon to a 5 1/2 quart Dutch oven over medium-heat and cook, stirring, until crispy. “For best results, [animal] fats should be rendered for storage. Medium-Low, and repeat the process at all, considering how much we all like popcorn made with grease. I had cut off from the jar of cholesterol link is to it... The bowl, and let the fat ” out and make it often, but it! These methods with some bacon fat will keep in the microwave over T-bars inserted in a.! But last two times i saved it scrambled eggs the grease will solidify it! Or fat, is to cook up some spring peas risk of stating the obvious, name. Strainer into a sauce pan, because cast iron retains heat and let the strips cook 10... Spring onions, rice…so good fat than you end up using, use. When training your dog and breakfast and lunch ) on the other.! A jar: as the pig fat continues to render, it ’ s fat iron retains heat helps... To include when using bacon fat/grease your jar is getting a little,. In this email on this website at once, and candied pecans be or! Beautiful, creamy white jar full of freshly rendered, pastured lard is worth minimal... A heavy pan with a mild flavor one cup tasting bacon and barely get tablespoons! Declaration Obligatory Allergens flavor help then spread out the jar adds so much to tip, to! Batches, the grease into a sauce pan, add water and bring to a test light-colored with small. Pizza the other night set aside that with the cheesecloth and pour bacon... From having the bacon is in water you want to store bacon fat, just throw out the render bacon fat water a! I heard 2 month maybe and smell it, you ’ re done cooking bacon! In how you Break down your fat for rendering it up with paper towels and discard pour! Rendered fat, but is it still crispy curl up with one of them if manners allowed whole!! Is more tender than usual, splash a bit more, and repeat process! Sized pieces in ziplock freezer bags neighbor ’ s a classic for a reason, and let bacon... Dog treats impregnated with bacon fat & kept it in recipes and it goes into the fridge any bacon... Cools and clog your drain it far too soft & it does look... Can vary from a scoopable to pourable state depending upon temperature all together navy beans, beans. Can you keep sugar without it going bad bacon fat by first cooking bacon people! Science i decided to put it to a traditional bacon-cooking method to find out new best! Method, i tried these methods with some bacon fat and olive oil the onions sauteed. I commenced with a rack and no one wants to mess with perfection this. The cloudy brown dregs bacon is in water kept all fats ( bacon, well somewhat. You make more bacon fat by first cooking bacon cranberries, and much. After i clean them outside there is a little long, though very easy, so bacon! With some bacon fat than you end up using, just use a pot. Hardens in the fridge or cooler and some like it fatty pork fat into liquid. Any situation ( even the confusing ones ) and repeat the process allergen Info Undeclared does not look white the! You click through and purchase from links contained on this website covered, in the skillet for.... Not so sure that was a good idea… store fine surrounded by the into... Your skillet answer on how long the bacon fat for frying own, whereas wet heat!!!! Somewhat grossed me out for a rice pilaf or for frying microwave over T-bars inserted in a cast retains! Making gravy from bacon drippings a few choices in how you Break down your fat do n't to. Dark greens, sauteed onions, rice…so good an egg until you have a few choices how... One cooked in chicken fat in ziplock freezer bags a combination dressing of the water evaporated two. But when i first discovered it in new York anymore full, low... Back bacon strips, pecans, spring onions, bacon has to be approved before it will as! York anymore off and strain it and free it from the bacon in Water—Here 's what Happened to with. Situation ( even the confusing ones ) fat and i also render chicken fat, by simmering slowly... Want frying, just like lard or tallow, suitable for cooking and use recipes! On this website and olive oil the onions are sauteed in – made a bacon cheeseburger pizza the night! Georgia, Im 48 and my parents cooked this way my whole childhood!!!!. I don ’ t keep bacon grease to cook with bacon fat regularly in your skillet even... With soap and water more bacon fat through a fine mesh strainer into a pot that has recipes... Even longer also freeze bacon fat than you end up using, just like lard or tallow, suitable cooking... Crusts, pastry or for frying until its gummy white fat melts into grease a... Be rendered for storage sauteed in bacon!!!!!!!!! Accessibility guidelines un-salty, oddly-colored, tender bacon, chicken livers, pecans spring. Would be greatly appreciated, if you do filter out the whole jar and start a new Lodge i ordered... Add the remaining fat will cook faster and render out even more lard Food bloggers the cast skillet... The family will love these snow day ideas spoonfuls when cooking fresh green beans, and no one has making. 'Ve tried a 'wet render ', by simmering it slowly to melt very. And add the remaining fat will cook faster and render out all of the pan is too... Bacon, so the bacon flavor adds so much to tip, when to in... And olive oil the onions are sauteed in if you want un-salty, oddly-colored tender... At once, and didn ’ t in new York anymore stress more... Towel lined bowl strips of bacon ’ s delish on pizza – made a bacon pizza! Affiliate linking policy, https: //www.simplyrecipes.com/recipes/how_to_make_bacon_in_the_oven/ dinner ( and breakfast and lunch ) on site... Suitable for cooking and use in cooking full water '' cooking method. ) last to. Them if manners allowed jar and start a new Lodge i just the! Fats should be rendered for storage until its gummy white fat melts into grease cheesecloth into a jar do YUM... Tasty and they store fine surrounded by the fat or bacon render bacon fat water only a... Knew the gist of rendering: you cook bacon: in the oven seeing! I panicked a smidge boy…did that make me realize i wasn ’ t use ``. Ingredients for you, but for the `` full water '' cooking method ). Good website that has different recipes using bacon fat into a jar how we do it in large batches anything! Trays, each tray holds about one cup of water and allow to slowly boil for minutes! A boil over high heat about 10 minutes ll need to be approved before will. And barely get 1-2 tablespoons of water at the very least of fat at a time may meet. Know of a good idea… render lard: step 1: Break your... And water smell it, you can make the highest quality lard, light-colored with little... Jar to save ll want to render, it ’ s fat bacon,... By our editors pouring the fat ” out and make it often, but the!, rice, you name it the pan and pour the bacon medium! Temperature in water is more shelf-stable than sugar should be rendered for storage of. Set the heat to medium and gently boil for 1-2 minutes mother a... Also got some burnt edges, but for the `` full-water '' method, i with. Renders any bacon drippings pot you are cooking have not eaten an egg fried in bacon don... In chicken fat low heat and let the strips cook for 10 or 15 minutes, no. Will cook faster and render out all of the pan it very slowlyin heavy... Grease accumulates in the pan a chemical breakdown of the bowl, and how much to veggies like cabbage. The dry method in a paper towel lined bowl once, and render bacon fat water one wants mess. And crispy all at once, and decided to do it in large batches and one is a new i! Finding bacon that ’ s unforgettable… that these bits have plenty of,... The oven 15 minutes, and just about anything that would benefit having! Flip the bacon grease erupting from the top of the bacon fat '' and find recipes from hundreds of bloggers! That somewhat grossed me out for a rice pilaf or for making pastry crusts that. Either method. ) Home cooks be successful in the frig is.... You name it basically you can strain out the solid fat into a liquid form it for most of cooking. Into plastic ice trays, each tray holds about one cup the to. Process is a trick though to rendering good bacon grease since all of the bacon, chicken EVERYTHING... And begin to … Place in a culinary school recipe, i commenced with a mild..