Cook the bacon until the fat is fully rendered and flip so both sides are browned. The liquid fat is your rendered fat to be used in cooking, just like reserved bacon fat. Use rendered bacon fat in any food application where bacon flavor is desirable. It’s also the healthiest. But if you want to save it for a later project, you’ll have to remove the solids. That means this meaty item “is overshadowed by other things that are not so healthy,” Angelone says. Bacon fat!!! The grease was never refrigerated. It takes longer than rendering fat on the stovetop in a cast iron skillet, but here’s why I prefer my crock pot over my skillet for lard: It’s low-maintenance. Hot Belly Bacon Grease, Rendered Bacon Fat, is THE secret ingredient that will make your food stand out. Go ahead and add a couple of more slices. It is one of the most fundamental oils used in Southern cooking and has plenty of other uses. Bacon Contains a Lot of Fat The fats in bacon are about 50% monounsaturated and a large part of those is oleic acid. It should be pure fat, with all the impurity left behind, or skimmed off It’s also the healthiest. Collecting the fat after frying up some bacon or roasting some beef was a practical and economical way to run a household. January 30, 2013 at 3:11 pm. There are even special grease containers with filters you can find on Amazon. Pulley kept a crock of rendered bacon fat and stirred that secret ingredient into her cornbread. Pork, cooked, rendered fat, bacon contains 32 g of saturated fat and 97 mg of cholesterol per serving. My bacon-fat popcorn tear began because it was the only cooking fat I could find after my recent move. 100 g of Pork, cooked, rendered fat, bacon contains 37.00 IU vitamin A, 0.0 mg of vitamin C and mcg of vitamin D as well as 0.13 mg of iron, 1.00 mg of calcium and 15 mg of potassium. To save the rendered bacon fat, you need some sort of a container. You can turn pork fat into lard by simmering it slowly to melt it and free it from the tissues that restrain it. Do not leave unattended when heating. Recipe here . Deborah Jennings says. 28. How to Store Bacon Fat . I found out though, that the salt needs to be omitted unless you love really salty beans! Bacon Up Bacon Grease Rendered Bacon Fat for Frying, Cooking, Baking, 14 ounces. It's used in bakery, meat, main entrée and salad products to enhace and boost their flavor and aroma . The reward of a beautiful, creamy white jar full of freshly rendered, pastured lard is worth the minimal effort. … And there was a lot of leftover fat … Remove the slices that have cooked, adding more bacon as you go. This indicates that the USDA labs are taking a 28g slice of raw bacon with 117 Calories, cooking it, draining the fat, and the result, on average, is an 11.5g slice of pan-fried cooked bacon with 54 Calories. Use it like butter for all of your favorite recipes. Bacon Up is 100% authentic bacon grease, from high-quality bacon rendered in John Gordon’s traditional smokehouse process Bacon Up is shelf stable and conveniently packaged — so it’s ready whenever you’re ready to fry, cook and bake next-level flavor into all your favorites Though I had thrown all my bottles of cooking oil in a box, I transported my bacon … I have always wondered how to render fat. Keep the process going until you’ve cooked all of your bacon and rendered out the fat. I know how to make the lye from hard wood ashes. I can put my fat in the crock pot, turn it on low, and walk away for … But they didn't work. Well this is dating me but my dad always cooked the eggs for breakfast in the leftover bacon fat ,,,really good flavour. Pastured lard is a remarkably good source of vitamin D and of monounsaturated fat – the same fatty acid found in olive oil and avocado that is heralded for its benefits to cardiovascular health. Leaf Fat: This is the fat from around the pig’s kidney’s and, like beef leaf fat, is the “cleanest” fat on the pig. Thank you so much for this. So it was just 16 white strips of cold fat. Grate it into your mincemeat and dumpling mixes. Generally, any container that you can easily seal and scoop the fat from will do. The amount of saturated fat in bacon, though, is huge compared with other sources. It's a great present for people who love bacon and can't have all … Once again, when we talk about cooking with bacon fat, we mean the clear (or white, when cooled) rendered fat that results from cooking bacon slowly (like in the oven), not the burnt, particle-filled grease that comes from frying bacon in a skillet on the stove. (Oh, and if you want to maximize your rendered fat yield, and the crispiness of your bacon, start with a cold pan.) https://lansingwbu.blogspot.com/2011/11/will-wild-birds-eat-bacon-grease.html You would have to fry over 4 pounds of bacon to get that much grease. It was bacon fat all along!” Like every good Southern cook, including my granny, Mrs. I’m not sure exactly why this is, but I feel like I have to use more of it to get the same effect as home rendered lard. And I tried a 'dry render' by putting the fat in the oven at a lowish temperature (gas mark 3 = 160C), which worked well for chicken skin. Nutrition Facts for Rendered Bacon Fat - Get a bar chart of the top 10 nutrients, and click to see an expanded list of over 151 nutrients, including amino acids. If you are one of those people who scrape out the hardened bacon fat straight into the garbage can – STOP! Bacon grease is the fat or lard by-product of cooked or rendered bacon. That worked well for lamb fat. Also, I use rendered bacon fat in your refried beans recipe. Cooking in Hot Grease Can be Dangerous: Grease will burn if overheated. Rendering animal fat in my crock pot is my favorite method. Safety warning. More importantly, I feel like the bacon fat is less potent than the lard. I drain away the rendered bacon fat, slow cook it to remove any excess water, strain it into a glass jar, and store in the refrigerator. Either soak it up with paper towels and discard or pour the For centuries people all over the world have been saving it on their counters, in their coffee mugs, metal cans and even frying pans. I tried these methods with some bacon fat, that I had cut off from the meat of back bacon strips. Once it starts to cook and brown, it will also shrink up. HOT BELLY BACON GREASE 1-11ounce by HOT BELLY used on the KETO AND PALEO diet free pdf cookbook with each order (1 pack) 4.5 out of 5 stars 81. 1 offer from $28.14. Ingredients Rendered Bacon Fat (Bacon Cured with Water; May Contain Salt, Sea Salt, Potassium Chloride, Sugar, Brown Sugar, Smoke Flavor, Sodium Diacetate, Sodium Phosphates, Sodium Ascorbate, Dextrose, Sodium Nitrite), BHA. The process, called rendering, creates the smooth-textured lard you can purchase in stores for making pie crusts, pastry or for frying. It is a hard fat with a high melting point so great for deep-frying and making pastry. Rendered pork fat, or the fat that comes out from cooking different cuts of pork, has long been used as a cooking fat, as shortening, or as a spread similar to butter. The cracklings can be used in recipes for cornbread and egg salad, or to top soup, salad, and casseroles. But why even bother storing bacon grease? If you render leaf fat only, you can make the highest quality lard, light-colored with a mild flavor. reply to comment. You are wasting that fabulous pork flavour! Once rendered it produces a lard that’s white in color with a milder odor and flavor, making it ideal for use in pie crusts and pastries. Bacon grease is a very flavorful cooking fat you can use to prepare different types of dishes. Suet: This fat surrounds an animal’s kidneys and is rarely found any more. Y’know, when I was a kid growing up on a farm, there was an ever-present container of bacon fat sitting next to the stove. Store cracklings in the fridge, or if not using within a day or two, freeze. An airtight container or a big mason jar are both excellent choices. Tallow: A general term for fat rendered from cows or sheep, best known as an ingredient for candles and soap. Not a lot, bacon is basically brined and smoked pork (the process/recipe depends on where you live) Fat does not actually change in flavour as much as the flesh does when smoked "Rendered fat" is just the fat that has run off when heating meat. Get serious bacon flavor inside and out by cooking bacon, stuffing it in a grilled cheese sandwich, and then frying said sandwich in the rendered fat. To me, this makes home-rendered lard much more efficient and flexible. 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