Do you use leftover bacon grease?
>>22226262what leftover grease? I just make eggs in it and its gone
Yeah. When I get enough chicken skins I'll back both cracklings and bacon bits, then mix the fats together. I'll get a little over half a pint when I do this.
>>22226262no, it goes rancid too quickly for how often I need to use greaseI just pour it in an empty aluminum can and throw it with all the other cans for recycling
>>22226262Makes a good smoothie base
Yes I always keep some for fried eggs
>>22226262No i pour mine in the sink fuck my landlord cunt.
>>22226262No i pour mine in my landlord's ass so i don't have to fuck her cunt.
>>22226263this
>>22226262Of course!
>>22226262usually it just goes into whatever i'm making but if i cook some bacon just to throw on salads later i will save the grease and then forget to ever use it
>>22226262Can you make a broth with that leftover fat?
Oh boy mister, do I ever!
>>22226262Absolutely, great with eggs or toasting bread on the pan. Put in the freezer if you don't think it'll be used in a while. For really clean bacon fat, like it comes out clean and white, it's fine in the fridge from my experience. Nice for carnitas etc
>>22226273How are you letting it go rancid? Strain it down, put it in a tight jar, chill it. I have year old refined bacon lard.
>>22226262I let it cool in a jar. I give a pinch/ smear of it to kitty and use the rest to fry bread and shit tommorrow.
>>22226262No, I chuck it in the trash as it produces cancer and heart disease.
>>22226756lol. lmao.
>>22226262Yeah I use a coffee filter to strain it out then throw it in the fridge. It's good in place of butter for pretty much everything, for beans, for roux, short doughs like biscuit and pie crust, frying/sauteing, just overall adds more flavor than most other fats.
I used to save fat for the sake of being resourceful and avoiding waste but it's honestly too much effort to strain and store it. I have the $3/month to afford butter whenever I want and I don't really want to add the taste of bacon to anything but a few select dishes that I already put bacon into anyways.
>>22226756>it produces cancer
>>22226786If I don't feel like going through the effort to make it snow white, I'll simply strain out the large particles and use the homemade lard for frying. Better than sneed oils and cheaper than avocado or clarified butter. Use it until the oil becomes a bit dark or filled with too much particulate, then strain that out and mix with sawdust or paper scraps in cold weather to make fire bricks.
>>22226262Cuban bread
Yeah, I have to. I eat half a pound of bacon a day and put two pieces of bread in the pan after to soak up all the bread and fry it till crispy. Sometimes I don't feel like eating that greasy bread but I don't like to waste.
>>22226756The heat of the grease creates the cancer
>>22226263NASTY FUCK. You only need like 1.5tsp max for eggs. And your supposed to clean your pan in between bacon and eggs, unless you're making nasty euro styled fried eggs that are crunchy n shit.
>>22226273Put it in the fridge or freezer, retard.
>>22226756You're supposed to scrape the cancer making stuff off the top. Right?
>>22227067>nastydelicious grease platter. hangover food. do not judge it.
>>22226273Do you live in some hot and humid place like South East Asia? Mine doesn't go rancid at all for months.
>>22226262I pour this shit in the woods behind my house like I do with old paint and oil.
>>22226262Yes. I don't have any right now but whenever I make bacon I make a lot of it and strain the grease through 2 coffee filters into a jar. I usually make pork chops with the bacon grease, it's sinfully delicious.
