Bacon Fat!

Discussion in 'General Discussion' started by jarjarchef, Aug 26, 2012.

  1. jarjarchef

    jarjarchef Master of the Pit OTBS Member

    Is there anything more amazing to cook with than bacon fat?

    I find it to be the best thing to sauté with....

    Just had to put that out there.......
    Last edited: Aug 26, 2012
  2. davidhef88

    davidhef88 Master of the Pit OTBS Member

    I could not agree with you more. I keep a container of it in the fridge. This morning I didn't cook any bacon but I grabbed some from the handy container and pan fried some potatoes and eggs. I use it for a lot more than is probably good for me.
  3. jarjarchef

    jarjarchef Master of the Pit OTBS Member

    It is a sad day i just used the last I had in my container in my fridge.

    But wait.......that means I have to cook more bacon....... Hey and that is a good thing.

    My kids make fun of me with my container in the fridge. But they are always saying they tried to make what I do when they atre at their mom's. Then they complain it is not the same. So I ask them if they used the secret ingredient? They laugh and say their not allowed to save the bacon fat. I just smile and say nothing.......
  4. desertlites

    desertlites Master of the Pit OTBS Member

    1 more reason to become a bacon maker. 
  5. jarjarchef

    jarjarchef Master of the Pit OTBS Member

    Oh I so want to make my own bacon. The challenge for me at this time is I don't have local butcher to get the pork belly from.
  6. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Ok, don't laugh at me for this thought..... how about cold smoking lard ???  Someone must have done that..... 

    I have to use bacon ends and pieces to get bacon fat for the refer.... home made bacon doesn't render enough fat ....  and I re smoke the ends and pieces for more smoke flavor...   I could be weird but store bought don't taste right without the extra smoke.....  Dave
  7. desertlites

    desertlites Master of the Pit OTBS Member

    Dave, good evening-what does 1 do with that big thick rind? Me, I render it down into that semi clear sweet gold I refer to as bacon fat.and ya those ends and pieces work great too. I agree that the slices from home done bacon doesn't

    give off much grease.
    Last edited: Aug 26, 2012
  8. Good Morning Dave and all,

    Dave I'm with you, I buy the 3 pound bricks of bacon ends and pieces at my local Cash and Carry store, I have never re-smoked it, but since you mention it I do think I will give that a try.

    I usually get the ends and p[ieces, toss it all in a big skillet and fry it all up, drain off the bacon grease, and save for cooking, and bag the cooked bacon and freeze it.

    When we have BLT's, I cut the pieces into even smaller pieces, heat in the microwave and make our sandwichs with the small pieces, that way when a bite is taken , we don;t drag out a whole hunk of Bacon.

    I once told my doctor that I had given up frying foods in bacon grease and went back to Crisco to save calories, she told me the calories are the same, the bacon grease is just harder on the arteries, so I went back to using bacon grease, Never planned to live for ever any way.

  9. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

     Ummm...DUCK FAT!...Ok they are about the same...

    If you are having a hard time getting bellies from the local butcher...Sysco carries 2 belly cases 16Lb avg.My  Wife, Hilton Asst Purcasing Manager, is getting a price today. Does your Purchasing Manager let you order through the company? If not many Sysco and other Food Distributors have Cash and Carry operations at the Warehouse. The Butcher 40 minutes away wants $3.39/Lb, not bad but would like to do better...JJ

    BTW: Dave is spot on...Fat has an amazing ability to absorb flavors. Stick an unwrapped stick of Butter on a plate with a Clove of bruised Garlic overnight. So Smoking Lard should yield great results.
    Last edited: Aug 28, 2012
  10. biteme7951

    biteme7951 Meat Mopper


    How bout some lard with brown sugar and maple flavor? Could you cure lard the same way you do bacon? Add cure, salt, & seasonings to lard warmed just enough to make it workable then cold smoke after a sit in the fridge????  Inquiring minds want to know.

  11. Yes I have a container of bacon fat in the fridge. I've saved bacon fat all my adult life I guess because that's how my granny did it. I use the skin off the homemade bacon to grease my griddle for pancakes etc. Just fold it skin side in and wipe away on the griddle. 
  12. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Lard will last forever without refrigeration... sugar and maple flavor added to it for storage, may not be a good idea.... BUT, added at the time of cooking is a good thought.... maybe even some liquid smoke would be good... (if you haven't smoked the lard already).... 

  13. jarjarchef

    jarjarchef Master of the Pit OTBS Member

    Unfortunatly we do not have a cash and carry at work. Too many people took advantage of it an caused issue where the Company had to pay for items. I do have one of the smaller vendors that was willing to sell me some, but have not been able to contact him. He is on vacation. We shall see.
  14. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Score! I Nailed it! Called a small Grocery chain store to get a price on Ribs for the weekend. I asked about Bellies, just for the heck of it, and the meat manager said, " Sure I could get them, I'll call you with a price..." Five minutes later he calls back and says, " How is $2.99 a pound? " [​IMG]16 Pounds, 2 Bellies, will be picked up on Friday!...AND...When I told him his local competitor was $.50 /Lb cheaper on the Ribs, he Matched that price! So 4 Racks of Spare Ribs for $2.49/Lb as well. Best thing is this guy is 5 minutes away rather than 40 minutes. I am a happy Camper...JJ[​IMG]
    Last edited: Aug 29, 2012
  15. moikel

    moikel Master of the Pit OTBS Member

    Way back you could buy lard in a tub maybe a pound,mostly beef. My butcher used to give me all the duck carcasses I wanted ,like 10 -12 at a time as a contra for me making him the odd few things. I would render all the fat & make stock out of all the bones. 

    Then those TV  chefs started using duck fat to roast potato's,make confit & he started to get customers asking for it so he has to make a living now he sells duck fat . "Damn yuppies" as they say on Duck Dynasty, it was under their noses for years needed some TV chef to make it "cool".
  16. My neighbor has several dogs that poop on his lawn. He uses bacon fat sprinkled on them and when the dogs come back- they clean up their own poops. very nasty but also very clever!!  I will send Q-Views soon.  Paul
    Last edited: Sep 5, 2012
  17. scarbelly

    scarbelly Smoking Guru OTBS Member

    We have a container that holds nearly a quart the is at least 1/2 full all the time with bacon fat and I love smoked butter - 

    I have a list somewhere of 60 compound butters - I will try to dig it up and post it 
  18. pgsmoker64

    pgsmoker64 Master of the Pit Group Lead OTBS Member

    Great thread!  There is nothing better than bacon and cooking with bacon grease.  Just wondering if anyone can answer one question.  How long can one keep bacon grease in the fridge?

    I found a jar that got pushed to the back.  Smells okay, but typically I only use refrigerated pork products about four days after cooking.

    One of my favorite things to cook in bacon grease is a mixture of potatoes, fresh squash, onions, and "BACON".
  19. jarjarchef

    jarjarchef Master of the Pit OTBS Member

    I am not sure how long you can keep it. My state health inspector at work would make us get rid of it in <7 days.

    At home I keep mine for a long time like months, i just keep adding to the container and store it in the coldest part of my fridge. I have seen some web sites mention filtering it, I don't that is some of the good stuff....

    I would never store it on the counter like it was done years ago. Just too many things to go wrong....

    I am not saying bacteria can't grow in it, but you have no water left. It is my understanding that is what makes fat go rancid. Your PH Level is most likely out of the range as well. Also most commercially produced bacon has curing agents that help preserve it.

    You ultimately have to do what you feel is best for you and your situation.
  20. moikel

    moikel Master of the Pit OTBS Member

    I know you are a chef so subject to inspections etc. I kept duck fat at home for months,coldest part of fridge sure but months.So I am with you. I wouldnt chance it in my climate out of fridge for long but isnt confit french style originally kept in terracotta jars in cellars? Same principle ,easier in France than here ,but I thought they got it right through the winter.

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