The value of bacon grease

record-eagle ^ | May 30, 2009 | ED HUNGNESS

[JoeProBono]

Does anyone ever wonder what happens to all the bacon grease? I doubt if many ever ponder this question for very long.

In the current economy, our leaders, as well as environmental "experts," are encouraging us to "go green." We are looking for ways to save gas, and soon we'll be encouraged to buy little electric automobiles that look like roller skates on steroids. Imagine trying to drive one of those down a two-track in a northern Michigan winter!

I wonder if the hybrids will be available in a four-wheel drive version with a Hemi? Can you imagine a hunter trying to load a 10-point buck into the back seat of one?

But then we were discussing bacon grease, weren't we?

Before all this "green" business started, I thought a carbon footprint was the mark I left on the kitchen floor when I forgot to take off my boots. Now it seems to have something to do with not wanting to burn coal to make electricity so that we can charge up those little electric cars that we are all suppose to drive.

It was all much simpler when we weren't so worried about footprints and the hole-filled ozone. We just pulled into a service station, the attendant came out, and you said, "Fill'er up Charlie!" Those were the good old days.

So what has all this got to do with bacon grease, you ask? Well, we are suppose to save and conserve our resources and I consider bacon grease a resource. Most of today's homemakers throw the bacon grease in the garbage or (heaven forbid) down the disposal. How "green" is that?

I can remember my mom and grandmother saving bacon grease. Keep in mind that the variety of cooking oils that we now have available didn't exist back in the '40s and '50s and what few existed were expensive. Basically, we had lard, bacon grease and butter. Butter was too expensive to use for frying but the bacon grease came free with the bacon.

Whenever you fried bacon, you added the leftover grease to a jar or coffee can that was kept in the refrigerator. In some cases it sat right on top of the stove. Our family must have eaten a lot of bacon because we always had a jar or two of artery-clogging bacon grease in the fridge.

During World War II, and even after the war, homemakers would take their extra bacon grease to the market and return it to the butcher. The grease was given back to our government and utilized as an ingredient in making explosives, as in bombs. By contributing her bacon grease toward the war effort, Mom felt very patriotic.

Based on today's healthy eating standards, bacon grease no doubt is taboo. Keep in mind that back in the '40s and '50s you followed one rule of thumb. If you were hungry, and it tasted good, you ate it. How simple was that?

The flavor of food fried in bacon grease is hard to beat. If you want to live on the edge sometime, thinly slice five or six raw potatoes. Be sure to leave the skins on them. While you're at it, peel and slice a big, sweet onion, breaking up the slices into rings. Put two or three tablespoons of bacon grease into your largest skillet and start frying. Add salt and pepper. Cook without the lid and keep turning with a spatula. Allow them to brown and get a little crispy. The onions caramelize in the process imparting a slightly sweet taste. The bacon grease adds a distinct smoke flavor to the dish. When the potatoes are fork-tender and browned, serve them. Trust me, you will want to throw away your bottle of canola oil. We used bacon grease to fry fish, eggs or pork chops and for browning the pot roast. We even popped our popcorn using bacon grease. Popcorn prepared in this manner has a wonderful flavor that even beats butter.

So my friends, do you want to get with the "green" movement but you can't afford a hybrid vehicle or a geo-thermal heating system? If you would rather not have a big windmill spinning around in your back yard or cover your roof with solar panels, there is still hope for you.

All you need to do is to start saving and utilizing your bacon grease. You will be conserving a natural resource. Cardiologists will prosper and they will buy the hybrid autos, and install geo-thermal systems thus stimulating the economy. The stock market will recover, the recession will end -- and we will owe it all to bacon grease.

[goat granny]

LOL good one.

[goat granny]

Olives don’t grow all over the earth, but animals do..I think animal fats were probably used first, nomads didn’t encounter olive trees unless they were in that part of the world where they grow..

[Conservativegreatgrandma]

Wilted lettuce. I use spinach. Fry bacon until crisp. Remove from fat and put on paper towel.

Add vinegar, sugar, salt and pepper to bacon fat. Pour over lettuce (or spinach). I add red onion rings, flavored croutons, cherry tomatoes, chopped celery, etc.

It is very good.

[Daniel II]

Today you could do it with pH strips. If I recall, basic yields shades of blue to purple and acidic shades of red to yellow.

Our ancestors probably had a more formulaic approach.

You might be able to tell in that if there is not enough lye, you'll still have a greasy emulsion floating on the top. Too much lye and all the grease will react and you'd be left with water (and lye) on top that you could just pour off.

Any chemists out there?

[AFreeBird]

B4L8r

[mamelukesabre]

Olives grow everywhere that people first colonized.

[annieokie]

had some yesterday, grew the lettuce in my flower bed as a border, also grew some spinach the same way in my front flower bed. Wilted Lettuce, yummmmmmmmmmmmmmm. At the leftover’s today.

[fanfan]

I know it's wiki, but look at this....

How to Make Lye

~snip~Check to see if your lye is ready. For what purpose are you leaching this lye? Body soap or heavy cleaning? Lye concentration gets stronger with each leaching. For average soap making, you can use these measures: Drop a fist-sized potato or a raw egg into the barrel. If it floats enough for a quarter-size piece to rise above the water, it is ready. If it doesn't, you need to add more ashes or drain all the water and re-leach it (pour it back into the cask and let it set one more cycle).~snip~

[Daniel II]

That wiki. He knows everything.

[fanfan]

Apparently.

;-)

[Brad’s Gramma]

Add vinegar, sugar,

Yup. That was missing from the earlier recipe...(if I recall). THANK you!

[Conservativegreatgrandma]

It actually takes quite a bit of sugar.

[Brad’s Gramma]

And this is bad how? ;)

[trisham]

I fry eggs in olive oil. Yum.

[goat granny]

Yep I forgot the sprinkle of sugar.....me bad :O( me also very old...:O(

[Hugin]

I fry eggs in olive oil. Yum.

Uckk. Olive oil is fine for salads and pasta, but I don't want to have it mucking up the tase of my eggs. If there's no bacon or sausage grease available, some butter in just enough canola oil to keep it from burning will have to do.

[JoeProBono]

Leaf lard is the layer of fat that lines the gastrointestinal cavity of a pig. When the pig is slaughtered leaf lard looks like milky, half set, jello and when chilled it hardens to a waxy firm leaf-shaped solid. If you ever wondered why crisco was developed it was because leaf lard is awesome but relatively hard to get if you weren't killing your own pigs. Rendering leaf lard is pretty easy. Just chop it up, as shown, and place it in an oven safe pot with a half inch of water and place in the oven covered at 350' until the fat has rendered and the cracklings are golden brown. Strain and chill the lard and save the cracklings to sprinkle on top of a salad or flavor corn bread with. After the fat has solidified seperate the white lard from the liquid. Failure to do so will give you bad lard. Use in any recipe that calls for Crisco/Vegetable shortening.

[VRWCmember]

I was afraid the author was going to suggest using bacon grease for bio-diesel which would have earned him a horse-whipping.

[VRWCmember]

Like Homer, I found that strangely appealing.

[GOPJ]

The soap smells like bacon? Doesn’t that defeat the purpose of washing?