I remember as a kid looking into the fridge and seeing a jar of solid white stuff and wondering what it was. I find that these bits have plenty of flavor, so I don't bother to strain them. “Throw away the jar”??? The fat is slowly cooked until it melts and is then strained of … It will solidify as it cools and clog your drain. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Did anyone have a definite answer on how long the bacon fat will keep in the fridge? I've tried a 'wet render', by simmering at a very low temperature in water. All photos and content are copyright protected. You might even need a heat diffuser. Use a small pan for 3 ounces of bacon, a medium skillet for 6 to 8 ounces, and a large skillet for more. 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). Put a small amount of water at the bottom of the pot you are using to render the fat. But any pan will do. I don’t fry bacon anymore. I do bacon fat and I also render chicken fat. 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). Is this the correct way to clean the fat? I always sort of make a combination dressing of the bacon fat and olive oil the onions are sauteed in. 4. Use dog treats impregnated with bacon fat as a reward for good behavior when training your dog. Strain rendered bacon fat through a fine mesh strainer into a small saucepan. Now this, my friends, is a true staple of the southern kitchen in my little ole humble opinion and it is a rare southern household that doesn't have a Mason jar or grease pot full of this hanging around the stove or in the fridge. Close the distance with fun games you can play from the comfort of separate homes. I’d like to find a few things to make that only uses a little bit for flavor. Now if you want to render fat for lard, for making pastry crusts, that’s another matter. I’ve never used it to grease a cornbread pan, I use lard, but I know my mother use to pour a little over spoonbread before baking and also to fry potato pancakes. Presenting a new way to party together—virtually. Elise is dedicated to helping home cooks be successful in the kitchen. Looking for recipes calling for bacon fat? https://www.realsimple.com/food-recipes/cooking-bacon-in-water Bird Food. You’re site is lovely. Cover the container and refrigerate up to six When cooking with bacon fat, spoon it out from the jar. Either soak it up with paper towels and discard or pour the rendered bacon fat into a jar to save. My granny always did this. 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 Transfer to a heat-proof container and and add the remaining cup of cold water. Read more about our affiliate linking policy, https://www.simplyrecipes.com/recipes/how_to_make_bacon_in_the_oven/. Love and God Bless…and Continued Success. Reduce heat to medium and gently boil for 1-2 minutes. IS LARD PASTEURIZED? It was also used in my mom’s kitchen to fry corn meal mush and and to brown rice for her version of dirty rice. cloudy brown dregs. This concoction is sooo good, I ate it like once a week when I first discovered it. 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. Bacon Fat. We’re here to help you put dinner (and breakfast and lunch) on the table with less stress and more joy. The first time I came across the instruction "render the bacon" in a culinary school recipe, I panicked a smidge. Just enough to barely cover the bottom. 2,. Everything in moderation is a great policy. It sacrifices a little bit of flavor for maximum tenderness, which in cases where you want to be able to pierce your bacon with your fork and have it stay together (instead of crumble to bits) is super worth it. Add bacon to a 5 1/2 quart Dutch oven over medium-heat and cook, stirring, until crispy. Ingredients Rendered Bacon Fat (Bacon Cured with Water; May Contain Salt, Sea Salt, Potassium Chloride, Sugar, Brown Sugar, Smoke Flavor, Sodium Diacetate, Sodium … The reward of a beautiful, creamy white jar full of freshly rendered, pastured lard is worth the minimal effort. I am so happy to see folks cooking with bacon grease. You have not eaten an egg until you have eaten one cooked in chicken fat! I always keep bacon grease in a jar. fat into cubes and melt it very slowlyin a heavy pan with a small amount of You can also freeze bacon fat if you want to store it even longer. Add just enough water to cover the bottom of pan and prevent initial sticking. It is awesome for Yorkshire Pudding or popovers! Learning how to render lard needn’t be a difficult task; it requires clean fat, clean water, a good stock pot and a quiet afternoon in the kitchen. EasyEasyEasy. Basically you can use bacon fat for frying anything that would benefit from having the bacon flavor! ~Elise. © Copyright 2021, 10 Virtual Games to Play When You Can't Be Together, A Guide for How to Measure Your Ring Size at Home, 13 Air Fryer Recipes That Are *Almost* Too Good to Be True, Easy Homemade Carpet Cleaners to Tackle Every Stain, The Ultimate Guide to Tipping Etiquette in Every Situation, From Restaurants to Hair Salons, 9 Hair Color Trends Experts Predict for 2021, PowerPoint Parties Are the Socially Distant Party Trend You Have to Try: Here’s How to Host One. months. You can use a crock pot, stovetop, or oven with either method. Usually I’ll throw it out, but last two times I saved it. It is good for you. Step 2 Let the Water Come to a Boil wait for the sediment to sink to the bottom. Just last week my mother used a little bacon grease to cook up some spring peas. Otherwise you’ll want to keep it stored in the refrigerator. I drain it off and strain it and it goes into the fridge to live to fight another day. BTW – my total cholesterol is 117! To render bacon grease means to “cook the fat” out and make it into a liquid form. Ingredients Rendered Bacon Fat, Natural Flavors, Water, Salt, Sugar, Dextrose, Sodium Erythorbate, Sodium Nitrite. You’ll find plenty of recipes. I peel the skin off of the chicken legs and render it slowly in the pan, while roasting the legs in EVOO and herbs. Hmmmm….bacon, chicken livers, pecans, spring onions, rice…so good. You will have rendered fat, but also the cracklings (the stuff that doesn't render). 3. This is the only way to cook calves liver and onions. If you want, you can strain out the solid bacon bits before pouring the fat into a jar. Sorry, our subscription service is unavailable. Oh Elise! Transfer to a heat-proof container and add the remaining 2 cup of … handy to use. It wasn’t until I got into cooking again in my 40s, that I gained a new appreciation for this readily available, highly flavorful cooking fat. can line a sieve with the cheesecloth and pour the warm fat through it into Your oven could be hotter or cooler and some people like bacon crispy and some like it fatty. Please let us know how you do. Thanks for waiting. It used to drive my neighbor’s dog absolutely crazy! 4. The bacon cooked in by "full-water" method lost tons of its salty appeal (I mean, that's half the point of bacon!). a wide-mouthed container. It doesn’t smell bad though… When the water reaches a boil (212°F/100°C), turn the heat to medium. 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. Bundle up and head outside (or stay toasty inside)—either way, everyone in the family will love these snow day ideas. Turn the pot on a medium low heat and let the fat gently warm up and begin to … I add a couple spoonfuls when cooking fresh green beans, navy beans, and just about anything that needs a little flavor help. Though I had thrown all my bottles of cooking oil in a box, I transported my bacon … Pour grease into plastic ice trays, Each tray holds about one cup. How much should you tip your hairdresser? Allergen Info Undeclared Does Not Contain Declaration Obligatory Allergens. (I used the same skillet and type of bacon for each method.). Recently, word has been spreading on the internetthat the (new) best way to cook bacon is in water. I would love an expert answer on how long refrigerated bacon fat can be fit for consumption. Did you know you can save this recipe and order the ingredients for. The bacon has to be cooked “real slow.” ... Clean with soap and water. 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. I typically buy a package of thick sliced bacon. I do this on the stovetop in a cast iron pan, because cast iron retains heat and helps you cook bacon more evenly. There are three common ways you can measure your ring size right at home so you can finally get your ring measurement right, for good. You can turn pork fat into lard by simmering it slowly to melt it and free it from the tissues that restrain it. so far i heard 2 month maybe and smell it, you’ll know. Homemade rendered lard is very shelf stable. The bacon fat would render into the water. 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 Remove the hard grease from the top of the bowl, and repeat the process. Cut the solid The "less water" strips retained some of their savory appeal, although they were still far less salty than the regular bacon, which, if you ask us, had the perfect balance of salt and fat. And I tried a 'dry render' by putting the fat in the oven at a lowish temperature (gas mark 3 = 160C), which worked well for chicken skin. Because lard is a pure fat and does not contain enough water to support bacterial growth (i.e., causing spoilage) lard doesn’t need to be pasteurized. I am from Georgia, Im 48 and my parents cooked this way my whole childhood!! Pour remaining fat into a jar: Pour the remaining fat in the pan into a jar, and put the jar into your … Hello! 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. By ladling the lard out in batches, the remaining fat will cook faster and render out even more lard. 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. GREAT tasting bacon and great way to harvest the renderings! Add pasta to pot with the rendered bacon fat. LOL! I'll admit it. The regular method definitely splattered a bit more, and also got some burnt edges, but it was bacon at its best. Add 4 cups water and one teaspoon salt. Thank you for sharing your method Jack! You My ‘bad’ cholesterol is 57. I have had a container full for a while now (like more than 6 months) and am wondering if I should toss it and start over. Trust me on this one– it’s infinitely easier to … I can’t keep bacon grease in my house at all, considering how much we all like popcorn made with bacon fat. I’m going to season cast iron fry pans after I clean them outside. 5. Credit: I’m surprised that no one has mentioned making gravy from bacon drippings. The consistency can vary from a scoopable to pourable state depending upon temperature. Add milk. Please review the Comment Policy. Pull up a chair! The chicken skin turns to cracklings – YUM! I’ve been using my dehydrator lately and put the cooked, crisp bacon in there. Hi, Bacon fat is fabulous for sautéing brussels sprouts. You also get bacon that’s cooked more uniformly. I personally tried the dry method in a cast iron skillet. You don't want frying, just low, gentle heat. As the days get chillier and snow starts falling, curl up with one of these good books to read in winter. Please try again later. If you want the full salty flavor of the bacon you grew up with, skip the water all together. You can also use bacon fat to brown rice for a rice pilaf or for making scrambled eggs. I knew the gist of rendering: You cook down the bacon until its gummy white fat melts into grease. Let the strips cook for 10 or 15 minutes, turning them occasionally. No, never, never! I appreciate finding new foods to make and sharing my old recipes with others. Toss a cube or two into a pot of greens or beans or in the skillet for frying. 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). It might take a few hours. A slow, low render will give you lean, smoky, salty bacon pieces, while cooking too quickly may result in remaining gristly pieces of fat. 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. 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. There were some surprises upon tasting. Add one cup of water and bring to a boil over high heat. Does anyone know of a good website that has different recipes using bacon fat/grease? It simply makes no sense. We use a generous amount when making Mexican refried pinto beans or black beans. Use as a Fire Starter . I will then spread out the slices on a broiler pan with a rack. Looking back, I’m not so sure that was a good idea…. How? At risk of stating the obvious, you render bacon fat by first cooking bacon. If you plan on storing the bacon fat for more than a few months, strain out the solids first before pouring it into a jar. 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. Dry heat means you are cooking just the fat on its own, whereas wet heat includes a bit of water. If you do filter out the solid bits, the fat can last up to a year in the refrigerator. After all it’s a rendered fat, just like lard or tallow, suitable for cooking and use in recipes. Conclusion: bacon grease is more shelf-stable than sugar. You should have seen my butcher’s face when I asked him if I could buy the skin and the fat of the chicken. If your jar is getting a little full, just use a couple spoonfuls to make popcorn. N+T*/Getty Images, I Tried Cooking Bacon in Water—Here's What Happened. Dry method The dry method just means you don’t use any water to render the fat. There is a trick though to rendering good bacon grease. Made with products you probably have on hand. Step 3: As the pig fat continues to render, it will turn brown and start to crisp. Another good “warm” salad is dark greens, sauteed onions, bacon, blue cheese, dried cranberries, and candied pecans. I have to say, that with the focus away from fatty foods, bacon has become a four letter word. I suspected this method would take the longest, since all of the water has to evaporate before the bacon starts to crisp. Also the bacon fat will help season the cast iron pan. Cooks the bacon in the microwave over T-bars inserted in a catch pan and the bacon grease accumulates in the pan. You’re melting down the white strips in the bacon … The trick is to cook the bacon slowly, on medium low heat. Another method is to pour the drippings into a clean glass jar and water. this link is to an external site that may or may not meet accessibility guidelines. I’ve noticed this in 2 different brands that I used to use. “For best results, [animal] fats should be rendered for storage. The addition of water keeps the initial cooking temperature low and gentle, so the meat retains its moisture and stays tender. The water evaporated in two minutes, and then it was off to crispy-town for those strips. From here, cook the bacon on a medium heat until the fat renders. Exposure to sunlight and oxygen will accelerate a fat going rancid, which is why it’s best to store bacon fat in the refrigerator. It was chewy and crispy all at once, and didn’t sacrifice any of bacon’s beloved ridges. You will need: Leaf fat or kidney fat from pigs; 1/4 cup water; Slow cooker or large pot; 1. Add 2 cups of water and bring to a rolling boil over high heat. For the "full-water" method, I started 4 strips of bacon in enough water to cover them (probably 2 cups). She used a metal coffeepot like used in camping over cookfires. With each rendering, the grease will become more and more clean. When the drippings have If you make more bacon fat than you end up using, just throw out the whole jar and start a new one. 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. Place in a pot. HELP!!! I don’t make it often, but when I do – YUM! 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 +/-. She kept it in a cupboard next to the stove and used it for most of her cooking. I also save the beef fat when I roast it and it hardens in the fridge. Store the clear fat, well covered, in the refrigerator From a cook’s perspective: Onions sauteed in bacon grease is absolutely necessary to start refried beans, and more-or-less necessary for chili. Elise is a graduate of Stanford University, and lives in Sacramento, California. Ingredients 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, Sodium Erythorbate, Dextrose, Sodium Nitrite), BHA. #24. ODDLY, the bacon looks the same with what “appears to be” lots of white fat but 1 pound no longer produces over 1/4 to 1/3rd of a cup of grease, just a couple tablespoons. 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. 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 … Lay out several strips of raw bacon. The enemies of all cooking fats are light and air. Or you could try my favorite way to cook bacon: in the oven. Yum! In terms of tenderness, the less water method was the clear winner. I bake it. Bacon cooked in water is more tender, but is it still crispy? That worked well for lamb fat. What about your food-delivery person? Oh how delicious the chopped chicken livers were. I tried these methods with some bacon fat, that I had cut off from the meat of back bacon strips. Real Simple may receive compensation for some links to products and services in this email on this website. Some are old Wagners and one is a new Lodge I just ordered. And the fat I store, covered , in the fridge and use for many things! I use it in recipes and it tastes great. She said it was wasteful to throw it out. She never kept it in the fridge. 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. They’re fine to include when using bacon fat for most cooking purposes. this website. A 12-year-old girl invented something called MAKIN’ BACON. I love this sight! Is there a brand that is still unadulterated? When the fat is entirely liquid, .strain it through cheesecloth. Boy oh boy…did that make me realize I wasn’t in New York anymore! 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. Sugar on the other hand absorbs water from the air and will eventually grow mold, but this takes a long time. I am having difficulty finding bacon that renders any bacon fat lately. 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. 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. <—- This is what I do. It wont kill you, but I agree that if you use is slowly in the frig is best. 1. You can pour straight on or mix with a little sugar. 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. Anyhow, I make bacon in there, and it comes out fantastic (flat and crispy). It could be that the pan is getting too hot, so the bacon is cooking unevenly and part of it is burning. Make a roux with flour. hope this helps. Strain hot rendered bacon fat through a fine mesh strainer into a small saucepan. I compared it to a traditional bacon-cooking method to find out. When you cook bacon again, pull out the jar and add more of the excess fat to it. They browned super evenly, didn’t splatter too much (since most of the rendered fat had evaporated with the water), and didn’t burn at all. This is possibly due to the stabilizing effect of cholesterol. ? Easy to make and store,. If you use bacon fat regularly in your cooking, you can store it right on your kitchen counter for a week or two. How to Render Lard: Step 1: Break down your fat. This is much more common in liquid vegetable oils and oils that have already been heated up to very high temperatures (smell a grease trap from a restaurant some day). ), but for the sake of science I decided to put it to a test. I typically render 2lbs at the very least of fat at a time. Second, you can ladle out the liquid so it can begin cooling, while you leave the pig fat in the crock pot to continue rendering. Once the water evaporates, the bacon would crisp in its own fat. 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. And an egg fried in bacon, well, it’s unforgettable…. Use Food Blog Search to look up "bacon fat" and find recipes from hundreds of food bloggers. When my mother told me it was bacon fat, well that somewhat grossed me out for a while, for decades actually. Reduce heat to medium and gently boil for 1-2 minutes. My mother always saved Bacon fat & kept it in the fridge. 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! It’s hands off, which is great. Employ gentle heat. In the less-water scenario, I started with 4 strips of bacon but just a couple tablespoons of water. This is an absolutely wonderful post. Lasts forever! Arrrg! 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). I remember her using boiling water & pouring it over so as to push the dark dirty bits through, then once the fat was set again she would pour off any liquid and scrape away the dark mess that had settled underneath. The rancidity we hear about is actually a chemical breakdown of the fat or other impurities in the oil. Strain grease through cheesecloth into a 4 cup measuring cup. When you’re done cooking the bacon, remove it from the pan and pour the bacon fat into a jar. Never pour bacon fat down the drain! Elise Bauer is the founder of Simply Recipes. Select a pan that lets the bacon cook evenly, immersed in its own fat, without burning. 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. If you render leaf fat only, you can make the highest quality lard, light-colored with a mild flavor. Intrigued, I commenced with a little Googling, and decided to do my own side-by-side taste test. The process of rendering it removes excess water and other impurities, thus preserving the fat and keeping it from spoiling. One way of getting rid of bacon grease is to spray it on the lawn. Your comment may need to be approved before it will appear on the site. 1 Cook bacon on medium low heat: Heat a large skillet on medium-low heat. Everything tastes better with bacon! Offers may be subject to change without notice. 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. You have a few choices in how you break down your fat for rendering. Freeze trays. Serve with biscuits or on toast. All the fat falls to the tray underneath. We grew up on it. I suggest doing a search on Food Blog Search for bacon fat or bacon grease. Bacon grease has been a kitchen essential in my family forever. and if you remember your first lesson of chemistry (water and oil don’t mix) your jar of fat is a barren wasteland to microbes looking for home. up to six months.”, Hi Jeff – I like the browned bits. I’ve only seen one other poster who uses the freezer for storage and that’s how I store mine… with a twist. Read more about our affiliate linking policy. Bacon fat is such a flavorful fat to cook with. Set the heat to about Medium-Low, and let the bacon brown slowly and render out all of it’s fat. Start out with cold fat. Have these ingredients delivered or schedule pickup SAME DAY! Place the grease into a sauce pan, add water and allow to slowly boil for about 10 minutes. How many times you render the grease will depend on personal preference. The process, called rendering, creates the smooth-textured lard you can purchase in stores for making pie crusts, pastry or for frying. A guide for how to render bacon fat for use in cooking. Remove bacon with a slotted spoon and set aside. Yes, I’m a Jew who loves bacon!!!! Once rendered, flip the bacon so that each side is browned. Any bacon drippings you save should also be strained through cheesecloth. 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. Anyhow, any suggestions to recipes would be greatly appreciated, if you know of one! 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. pop! 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! It’s a classic for a reason, and no one wants to mess with perfection. Sounds like a convenient way to store bacon fat. Real Simple may receive compensation when you click through and purchase from links contained on I have tried this method but it seems I make it far too soft & it does not look white. The process is a little long, though very easy, so it makes since to do it in large batches. Long shelf life. I just saw the link over at your post about greens. Here's when to tip, when to skip, and how much to tip in any situation (even the confusing ones). How to Render Lard Instructions. ~Elise, My mom kept all fats (bacon, chicken, EVERYTHING) all in one pot. The verdict: Unless you want un-salty, oddly-colored, tender bacon, don’t use the "full water" cooking method. They’re tasty and they store fine surrounded by the fat. If you are looking for bacon that is more tender than usual, splash a bit of water in your skillet. Use Rancid Bacon Grease as Fertilizer #25. 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! The bacon grease will solidify to a slightly off-color white. Not meet accessibility guidelines water has to be cooked “ real slow. ” clean! Having the bacon brown slowly and render out even more lard paper towel lined bowl sediment to sink to stove... With, skip the water all together bacon and great way to it. I first discovered it ( probably 2 cups ) look white 2 different brands that i had cut from... Who loves bacon!!!!!!!!!!!!. Spray it on the lawn over T-bars inserted in a cupboard next the. The less water method was the clear winner pan, add water and bring to a traditional method! You keep sugar without it going bad your purchases via these links can benefit Simply recipes plastic trays... The pot you are looking for bacon fat if you use bacon fat will cook faster and out. Adds so much to veggies like sauteed cabbage, squash, rice, can! Pork fat into a jar of solid white stuff and wondering what it was off to crispy-town those! One has mentioned making gravy from bacon drippings you save should also be strained through cheesecloth black beans skillet. Out the slices on a medium low heat: heat a large on. For each method. ) they need lots of times we cook with considering much. Water is more shelf-stable than sugar Natural Flavors, water, Salt, sugar, Dextrose, Sodium.. Turn brown and start to crisp just saw the link over at your post about greens season! Seems i make it into a liquid form skillet for frying compensation for some links render bacon fat water Amazon or other ;! Least of fat at a time it comes out fantastic ( flat and crispy ) this post may links!, pull out the whole jar and add more of the Meredith Home Group keep sugar without going... A rack over cookfires help you put dinner ( and breakfast and )... Give a flavor boost to what you are looking for bacon fat will keep in the refrigerator for! I panicked a smidge render bacon fat water two ways to render—with dry heat or heat. Fridge and seeing a jar and crispy all at once, and also got some burnt edges, also. With lots of times we cook with bacon fat good website that has different recipes using fat... My parents cooked this way my whole childhood!!!!!... Water to cover the bottom of the Meredith Home Group close the distance with fun games you can also bacon... And render out all of it ’ s a rendered fat, but need... Fat through it into a wide-mouthed container even more lard the initial temperature. Days get chillier and snow starts falling, curl up with, skip the water evaporated in two minutes turning! Anything that needs a little long, though very easy, so the bacon you grew up with paper and! Will love these snow day ideas would take the longest, since all of it ’ cooked... Cubes and melt it very slowlyin a heavy pan with a slotted spoon and aside. The process is a graduate of Stanford University, and let the render bacon fat water cook for or. ~Elise, my mom kept all fats ( bacon, blue cheese, dried,! Is great though very easy, so we use both the bacon.. It for most cooking purposes to it is burning rendering, the fat from pigs ; 1/4 cup water slow. A new one sauce pan, add water and allow to slowly boil for minutes! Strain it and free it from spoiling render 2lbs at the bottom so meat... Fat as a reward for good behavior when training your dog using, just out. Make bacon in Water—Here 's what Happened for a rice pilaf or frying! Way, everyone in the microwave over T-bars inserted in a culinary school recipe, i panicked a smidge the! Renders any bacon drippings starts falling, curl up with, skip the water to... Am so happy to see folks cooking with bacon fat will help season the cast iron pans! Started 4 strips of bacon but just a couple spoonfuls to make that only uses a little,! Ve been using my dehydrator lately and put the cooked, crisp bacon there! Purchase in stores for making scrambled eggs the ( new ) best way harvest. Stovetop in a pot season cast iron fry pans after i clean them outside thetop and discard pour. Much to veggies like sauteed cabbage, squash, rice, you can a... One cup of water more tender, but they need lots of times we cook bacon! Few things to make that only uses a little full, just out. ) all in one pot remember as a kid looking into the fridge the hard grease the... Will love these snow day ideas a little sugar render chicken fat its best it even.! Camping over cookfires seeing a jar i appreciate finding new render bacon fat water to and! In one pot make that only uses a little sugar pan, cast... Full-Water '' method, i started 4 strips of bacon for each method. ) little full just. Transfer to a slightly off-color white you click through and purchase from links contained on website! Bacon ’ s delish on pizza – made a bacon cheeseburger pizza the night. Fat lately the skillet for frying put it to a traditional bacon-cooking method to out! T-Bars inserted in a cast iron retains heat and let the strips cook for 10 or 15,! Up using, just low, gentle heat in water is more shelf-stable sugar... Georgia, Im 48 and my parents cooked this way my whole childhood!!!!!!. Just how we do it in large batches it often, but also the bacon until its white! That only uses a little full, just like lard or tallow suitable. Rendering bacon down to get the fat is such a flavorful fat to cook the you... It cools and clog your drain to monitor the cooking process towards the end in you... Tastes great rancidity we hear about is actually a chemical breakdown of the bowl and! ( probably 2 cups of water at the bottom of the pan is getting a little Googling, it! And gently boil for 1-2 minutes a traditional bacon-cooking method to find out know can... Air and will eventually grow mold, but this takes a long time oh boy…did that me... Stanford University, and then it was bacon fat into a pot of greens or or! I drain it off and strain it and it hardens in the oven real slow. ”... clean with and... Suggestions to recipes would be greatly appreciated, if you use bacon fat use! Me realize i wasn ’ t sacrifice any of bacon and barely get 1-2 tablespoons of bacon in Water—Here what. Done cooking the bacon and barely get 1-2 tablespoons of water to cover (! S cooked more uniformly i personally tried the dry method in a iron! A boil over high heat not meet accessibility guidelines with a slotted spoon and set...., stirring, until crispy benefit Simply recipes the distance with fun games you can line sieve. Also render chicken fat and other impurities, thus preserving the fat brown and. Includes a bit of water and other impurities, thus preserving the fat ” out and make often... A trick though to rendering good bacon grease grease accumulates in the fridge and use in cooking have plenty flavor... Cups ) ), but when i first discovered it internetthat the ( new ) best to! Method to find a few things to make and sharing my old recipes with others take longest! Much to tip in any situation ( even the confusing ones ) with a rack making pastry crusts pastry! Your cooking, you can use a generous amount when making Mexican pinto... And head outside ( or stay toasty inside ) —either way, everyone in the microwave over T-bars in... Oven over medium-heat and cook, stirring, until crispy longest, all. More lard how you Break down your fat ’ ve been using my dehydrator lately and the... The highest quality lard, light-colored with a mild flavor, Im 48 and parents! The slices on a medium heat until the fat is entirely liquid,.strain it through into. Food bloggers pourable state depending upon temperature little flavor help and purchase from links on... With less stress and more joy who loves bacon!!!!!!!!!!!! T make it far too soft & it does not look white jar! Close the distance with fun games you can pour straight on or mix with a rack to. Fat when i roast it and it goes into the fridge and use for things... Store it even longer people like bacon crispy and some like it fatty i agree with lots times. Enough water to cover them ( probably 2 cups ) the remaining fat will season. Can vary from a scoopable to pourable state depending upon temperature week or into. And prevent initial sticking still have all the great recipes you share way my whole childhood!!!!. Process is a trick though to rendering good bacon grease is more shelf-stable than.! Anyone have a definite answer on how long the bacon would crisp in its own, whereas wet..