bacon grease
The rendered fat left behind after cooking bacon, saved and reused as a smoky, flavorful cooking fat.
Substitutions
- butter
Tips & common mistakes
Rendered bacon fat carries a strong smoky, salty flavor into anything cooked in it next, which suits savory dishes but can overwhelm something meant to taste delicate or sweet -- a neutral oil is the better choice there. It solidifies like a soft butter once cooled, so scoop or melt what's needed rather than trying to pour it cold.
Storage
Strain out the browned bits and any watery drippings before storing, since leftover solids spoil faster than the pure fat and can turn it rancid sooner. Kept sealed in the refrigerator it stays good for months, and it can be frozen in smaller portions for even longer storage.