[JoeProBono]

[shibumi]

[Drango]

[shibumi]

[shibumi]

[djf]

We discussed this a bit on another thread.

Lard has a shelf life that is measured in like eternities. And contrary to popular belief, it is nowheres near as bad for you as has been theorized.

The greatest benefit being that as an oil used for frying/baking, it is practically unparalleled.

[Liberty Valance]

Sir Francis Bacon

[eclecticEel]

Yes, bacon grease is the secret ingredient in my minestrone.

[Doomonyou]

[Brad’s Gramma]

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.

VOUCHING for this.......big time. Oh boy, those WERE the days!!

[mamelukesabre]

Oh, I kinda think olive oil predates bacon grease.

[jongaltsr]

No bacon grease ever goes wasted around my house. I use it to fry hamburgers, scrambled eggs, fried potatoes and just about anything I want to taste extra special.

I actually think I use much less then if I were to use butter or even olive oil.

and everything I cook tastes ssoooooo much better. My cholesterol is not elevated (that much).

[Daniel II]

You can also make soap with it.

While the grease is still hot, filter it with a cheese cloth or your underwear. In a separate pot, add ashes from a fireplace or campfire and heat the mixture up (it makes potash). Filter the potash with a coffee filter or your underwear. Boil the potash down until its pH is around 10 (basic - lye). Let cool.

Add 2/3rds filtered bacon fat (liquid, not hardened) to 1/3rd filtered potash and heat and stir until the mixture thickens.

Pour into a pan until about an inch high. Let cool and cut into bars.

You’ll smell like a mountain man (or a mountain girl) and the muslims will have nothing to do with you.

[Randy Larsen]

I love my juicy eggs fried in bacon grease!

Throw in some diced taters, cooked in bacon grease...and a couple of slices of toast!

[Krankor]

My retirement grease!

[Hugin]

There are people who don’t save bacon grease? What do they fry their eggs in?

Half bacon grease, half canola oit is great for fried chicken or potatoes.

Bacon is the king of foods.

[Age of Reason]

Bacon grease is great—I used to keep a coffee can filled with it to use when frying in my cast iron fry-pan on the stove or over hot coals.

Goes great with the smoky smell from a real wood burning fireplace (gas “fireplaces” are an abomination! Turn on the kitchen range and watch that instead), mixing with the cool air of an early spring mountain morning seeping into the cabin.

[jonrick46]

The use of bacon grease for cooking is making a comeback. You mentioned keeping it in the refrigerator. Can it be kept out on at room temperature like you suggested, or is it subject to spoilage if not refrigerated?

[Daffynition]

While salo is enjoyed in other parts of Eastern Europe, Ukraine is perhaps most famous for salo. Salo is smoked, salted fat or lard that may also be flavored with spices. While its popularity may have grown out of lean years when meat was expensive or unavailable, salo is still eaten today.

Raoul Castro and "salo."

[calex59]

My mom always kept the can of “lard”(AKA bacon grease)in the frig, my grandmother kept it on the stove. Fry something, pour the grease back into the can, that was the way it was done.

[JoeGar]

I have a great Southern recipe cook book. 90 percent of the recipes begin with “fry 4 slices of bacon; set the bacon aside; add the grease to ...”