Culinary uses for bacon grease/fat

[Bullkllr]

Dude I cook all my deer and elk meat and pork cops in bacon grease, I also fry my potatoes in bacon grease, gives awesome flavor yet it doesn't take away the actual taste of whatever your cooking.

My grandmother used old bacon fat for everything breakfast.  Cream corn pancakes, Walla Walla Sweet/red potato hash browns and fried eggs all in the stuff.  I sometimes dream of those pancakes.  Those are some dang good dreams 

One of my fathers favorite breakfasts grandma would cook was canned elk meat drained and quick fried in bacon grease before adding cream we scraped off the milk vats.  Then served over home made egg bread toast.  After the first bite his eyes would roll back and you would think he was about ready to have a stroke.  Then a big grin and no talking until every last drop was gone.  Makes me think I should figure out how to can meat!

Boy do I miss breakfast on the farm!

My other grandmother would save the bacon fat for cooking vegies.  Not many things better than fresh green beans and carrots from your garden fried up in some good ole' salty fat.  She was also the queen of clam fritters and clam/leak chowder.  Both had a good amount of bacon fat added.

Yours was the only post on here that made me hungry. Nice description. I'm gonna go fry something now...

[RadSav]

Yours was the only post on here that made me hungry. Nice description. I'm gonna go fry something now...

Yeah, made myself hungry writing that.  I'm thinking a midnight run to Winco for some cream corn might be in order

[Wilderness Addict]

My wife uses it to grease her pizza pans.

[Bean Counter]

Yeah, made myself hungry writing that.  I'm thinking a midnight run to Winco for some cream corn might be in order

hmmm.... cream corn  I used to DEVOUR that stuff when i was a kid.

[viva_che1363]

bacon is definitive proof that God loves us.
a new one i tired this year was bacon and pretzel bread stuffing for thanksgiving.... it was gooood to say the least

[huntnnw]

Becareful thinking turkey bacon is healthier, its loaded in sodium...pick your poison grease or salt

[jackmaster]

Dude I cook all my deer and elk meat and pork cops in bacon grease, I also fry my potatoes in bacon grease, gives awesome flavor yet it doesn't take away the actual taste of whatever your cooking.

My grandmother used old bacon fat for everything breakfast.  Cream corn pancakes, Walla Walla Sweet/red potato hash browns and fried eggs all in the stuff.  I sometimes dream of those pancakes.  Those are some dang good dreams 

One of my fathers favorite breakfasts grandma would cook was canned elk meat drained and quick fried in bacon grease before adding cream we scraped off the milk vats.  Then served over home made egg bread toast.  After the first bite his eyes would roll back and you would think he was about ready to have a stroke.  Then a big grin and no talking until every last drop was gone.  Makes me think I should figure out how to can meat!

Boy do I miss breakfast on the farm!

My other grandmother would save the bacon fat for cooking vegies.  Not many things better than fresh green beans and carrots from your garden fried up in some good ole' salty fat.  She was also the queen of clam fritters and clam/leak chowder.  Both had a good amount of bacon fat added.

dude i think i would have got along great on your guys family farm  my granny use to do the same stuff. except the canned elk meat, i had canned bear meat for stews that was awesome, granny use to make homemade doughnuts, she used some type of oil plus some bacon grease and would fry the dough in it and throw them into a bag with cinnamon and powdered sugar  holy heck with aglass of cold chocolate milk damn it was awesome, i miss those days, the smell of breakfast cooking on the farm in the old house and the smell of the wooden walls and floors  the good ole days 

[wafisherman]

Gentlemen, take note...  Be the cool grandparents that future generations will fondly remember...  What kind of stories will they be telling of you??  Chances are, they will be great - if there was bacon and game meat involved 

[Whitpirate]

You can preserve foods in bacon fat with a method called "confit". You can preserve pheasant or ducks breasts, or rabbit for up to a month in the fridge. In the following recipe, use a dutch oven or other iron or stone cookware, and substitute the bacon grease for the rendered fat in the recipe.

http://www.foodnetwork.com/recipes/emeril-lagasse/chicken-confit-recipe.html

I was going to suggest that but I prefer to confit in olive oil.... Use the bacon grease for the crisping after.....

[pianoman9701]

You can preserve foods in bacon fat with a method called "confit". You can preserve pheasant or ducks breasts, or rabbit for up to a month in the fridge. In the following recipe, use a dutch oven or other iron or stone cookware, and substitute the bacon grease for the rendered fat in the recipe.

http://www.foodnetwork.com/recipes/emeril-lagasse/chicken-confit-recipe.html

I was going to suggest that but I prefer to confit in olive oil.... Use the bacon grease for the crisping after.....

Olive oil isn't great for confit because of its inability to congeal when cooled. Confit is almost always done with animal fat, usually duck or chicken schmaltz.

[Whitpirate]

I've made approximately 6000lbs of confit at one point (working in a professional French kitchen) and will concede that most of it we made with duck fat rendered.  But personally I've probably made 50lbs in the last 2 years with olive oil and if you're going to keep it in the fridge and not a stonecrock in the pantry that olive oil is more forgiving and easier to obtain here.

[Bean Counter]

Well ladies and gentlemen: today it was biscuits and gravy for breakfast with bacon grease galore. The sausage fat from the pan was drained and replaced with bacon grease for good measure. Cheers 

[Becky]

  I just want breakfast now..  I hate this thread.

[jackmaster]

Well ladies and gentlemen: today it was biscuits and gravy for breakfast with bacon grease galore. The sausage fat from the pan was drained and replaced with bacon grease for good measure. Cheers 

well i think you should have to bring some to everyone on this site for that post   

[pianoman9701]

I've made approximately 6000lbs of confit at one point (working in a professional French kitchen) and will concede that most of it we made with duck fat rendered.  But personally I've probably made 50lbs in the last 2 years with olive oil and if you're going to keep it in the fridge and not a stonecrock in the pantry that olive oil is more forgiving and easier to obtain here.

I'll have to give it a try. Thanks for the info.