When frying raw or cooked potatoes put some in the frying pan first, don't bother adding much more salt because the bacon grease has salt in it already. When cooking potatoes or vegetables the little bit of bacon grease I put into the water helps the foam from developing and boiling over and once again I don't add any more salt. When frying meat that doesn't have any "inside" fat such as chicken, deer or rabbit I use the bacon grease to coat the frying pan.
Any time that I make pancakes or waffles, I take my bacon grease out of the fridge and warm the jar in the microwave for 30 seconds or so, just enough to liquify the grease and use it instead of melted butter or margarine. Anytime that I need melted butter or oil in cooking or baking I ask myself whether the bacon grease would work.
When using it, you don't need to add any salt to your cooking or baking, it also gives a nice flavor to whatever dish you are preparing. It took about 15 years but I have finally about a year ago persuaded my sister-in-law that potatoes when boiling do NOT have to boil over each time and make a mess on her stove. A tsp. of bacon grease (she uses margarine) keeps the boiling in the pot only. Also, my mother-in-law grew up using the pure fat that comes when you cook a chicken in the oven. You need to freeze this fat. She would make cookies from it. I have also done so and you would never know that margarine was not used but rather chicken fat was.
It used to be that everything was fried in bacon grease. My in-laws used to keep a coffee can with the grease they got from frying bacon every morning. They boiled potatoes for one meal and fried them for the next, in bacon grease. I always liked fried potatoes with onion, slow fried in bacon grease. Of course the eggs were fried in it too. Some chopped raw bacon can be put in with fresh green beans when cooking. My in-laws kept the grease in the side of there stove, but I refrigerate mine.
Bacon grease is great for frying potatoes, eggs, flavoring muffins and cornbread, and for greasing pans, so save your bacon grease!
By Robin from Washington, IA
I go to my market and purchase what is considered "bacon ends" (irregular slices from the ends of the slab) at about half price.
I then cut the slices in half. I fry the entire package which is usually about 2 lb.. all at one time, in batches. After the bacon has cooled, I wrap the strips in waxed paper and then in a freezer bag. When I need some bacon for blt's etc., it is already done.
The grease is first put into a glass bowl to cool down and then, when cool enough, I put it into a quart size freezer bag and sit it upright in my freezer so it freezes into a "log". When I need a tsp. or two, I slice it off and away I go.
By Lynn Thomas
I don't cook much bacon, but I do cook a lot of ground beef. It seems like I should be able to use beef grease for anything that using bacon grease was suggested for, but I just wanted a 2nd opinion. What do you think?
Hamburger grease just isn't the same. 1) the flavor isn't as intense. 2) it's not as 'fatty' as bacon grease. It is good though for making gravy for a beef roast, soup base, stew flavoring and for quick pop overs (Yorkshire Pudding) without a Prime Rib.
Potatoes fried in beef grease are gross, as are eggs, etc. Live a little and procure some bacon grease. There's nothing like biscuits or cornbread using bacon grease as shortening.