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Quote from: jackmaster on February 19, 2014, 10:34:01 AMDude 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 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.
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
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
Quote from: pianoman9701 on February 19, 2014, 02:40:37 PMYou 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.htmlI was going to suggest that but I prefer to confit in olive oil.... Use the bacon grease for the crisping after.....
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
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.