I really appreciate your newsletter and recipes. I do cheat sometimes and cook a couple of slices in the microwave but the best bacon is cooked in a cast iron skillet. My Mom use to save the bacon grease, but because of health concerns (Diabetes) I try to eliminate fats. I tried these methods with some bacon fat, that I had cut off from the meat of back bacon strips. How To Render Duck Fat. The rack allows the bacon fat to drip away from the bacon and bacon that is removed from the fat becomes crispier faster. Place all of your fat in a roasting pan and add approximately 1/3 cup of water for every pound of fat. 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. A byproduct of cooking bacon this way is a pan of transparent, liquid fat you can pour into a heatproof ramekin (strain it through a piece of cheesecloth to filter out any bacon particles) and refrigerate. Place them on a paper towel, or brown paper bag, to cool. In my mama’s cast iron skillet….it’s the only way to fry! Just wanted to say hi again and let you know that I enjoy your letter every week and Brunswick Berries is now selling fresh vegetables when available. Most importantly, do you save the bacon grease and use it for seasoning? I also use an ancient round aluminum bacon press because I like my bacon crisp and flat. It would be way more than I could ever use now. Thanks for your weekly email brightener with the newsletter. From here, cook the bacon on a medium heat until the fat renders. Be Blessed!!! I too use my cast iron skillet to fry bacon. I hope you’ll visit with us again next time you’re in the neighborhood. Love the picture this week. See more tips at CookingLight.com Cook bacon over medium-low heat 10 minutes or until the fat is released and the meat is crisp and browned. plus, i don’t bake anyway, so i’m not worried about a slightly “piggie” taste.) I hope you’ll do it today. I’m from Connecticut, and my sweet mother couldn’t wait to get rid of it! Like momma used to,fry on the stove and cut the back in half. I usually cook mine in a skillet, my son uses an electric grill. Stir every 45 minutes or so with a wooden spoon. Some HTML is OK: link, strong, em. Hi, Steve. Avon over the campfire is a great way to start the day!! Smile. And let’s face it bacon itself can enhance the flavor of almost anything! I guess you could also just fry bacon … Hi Steve. Render until all is melted and all moisture is cooked off and evaporated. You may have seen people recommend baking bacon flat on a rack of cookie sheet. Return to the oven and roast until broccoli is crisp-tender and browned in spots, about 15 minutes. I cook mine in the oven since I tend to get distracted and burn it in the pan. If grinding your own, we mix about 25% bacon fat into the meat for some really great hamburger meat. I have a new 12″ cast iron skillet from Victoria that would work nicely especially with a trivet. I have tried cooking bacon in the oven but for me the skillet is best. I’ve been rendering bacon fat for years and was just looking to see what others are doing with this commodity. Some like it almost burned, the rest of us don’t like it quite that browned. Pop the bacon in oven and prep the rest of the meal, when the bacon reaches the perfect level of crispiness take it out and toss the rest of your meal in the skillet and cook it in the bacon … Watching my waistline and cholesterol level, so I don’t save the fat, but I do cook my bacon low and slow to get as much fat out as I can, and I like it pretty crispy. We may earn a commission on purchases, as described in our affiliate policy. Don’t throw that bacon grease away. I usually use a skillet, but wrap pork with it and bake in the oven (I’m making Stuffed Port Tenderloin wrapped in Bacon tonight). When at home we always save the fat. I am scared of over seasoning. Do not preheat! This can be done to any kind of meat or even to butter to separate the fat from the milk solids, creating what is called clarified butter. I have done both. At home, we cook bacon in the oven (not traditional…but soooooo much cleaner). I've been rendering bacon fat for years and was just looking to see what others are doing with this commodity. I sometimes cook it in the oven and even in the microwave. God bless. If I’m in a hurry, I will cook bacon in the microwave. (: Hi Ann, You’re not “bad” because you use the microwave. I certainly save my bacon fat to use in other dishes! Unlike plain lard or other cooking oils, bacon grease contains some of the flavor of the bacon from which it was rendered. Eventually the water will evaporate, but in the meantime it will keep the fat from sticking to the pan before the fat begins to melt. I knew the gist of rendering: You cook down the bacon until its gummy white fat melts into grease. To dry render on the stove, place the fat in a saucepan with a lid and put on a low burner. Be Blessed!!! Line a baking tray with a liner or parchment paper. I do this so I can just throw it in the garbage can if it gets full and start a new one. -Steve. Using the bacon fat: You should get approx 1 tsp of fat rendered from around 8 strips of bacon. Hi, thanks for posting how to render the bacon fat. I save the bacon fat if I have a dish to make in the next day or so. A lot of the Comments showing up are from others that use the microwave as well. Render until all is melted and all moisture is cooked off and evaporated. My friend from Alabama told me about that probably forty years ago. Thin, cheaply made baking sheets may wrap in the oven, causing rendered bacon fat to spill. Thanks for mentioning it. This will let the fat render out completely as the grease runs off. I really appreciate the cooking down the Bacon Newsletter. As mentioned, this container has been in use for saving bacon grease in my refrigerator for over 25 years. Hi Joyce, Thank you for the very kind note and for the prayers. My good friend suffers from it, and I know it is not fun. I hope you’re saving your bacon grease after you cook your bacon. Hi C.J., I love tamales. Step-by-step, photo illustrated instructions teach you how to render bacon fat, a Southern cooks secret ingredient for great taste. I both fry and bake my bacon and always save the grease in an empty green bean can in the freezer. Cook bacon in the oven at 400ºF for 15 to 20 minutes, depending on how thick the bacon is. My container is probably 40 plus years old, has a strainer on top but still some of those yummy little bits gets through ( smile). Pull-apart tender meat and ultra-crisp skin: It's not the most gorgeous roast in the world, but you'd be hard pressed to find one more flavorful. However, most times I fry in a skillet for the quick convenience in the morning for breakfast. I like how you cut bacon in half. But, I still enjoy the flavor of it in the vegetables and other dishes that I cook. Stir it often, and cook until the lard melts and the cracklings, called chicharrones in Spanish, are floating. It does make a difference, at least to me, as to whether you use a smoked bacon or not. Learn more on our Terms of Use page. Great for when you are cooking it in something because you want the fat to cook other stuff in like vegetables. It never dawned on me that the taste came from the type of bacon they used. Simply cover the ramekin with a piece of plastic wrap. As one that doesn’t have the opportunity to work with any game type meats, I respect your suggestions and comments regarding such. I use a Pyrex bowl to save mine in. Family does not like the taste. -Steve. I fry or sometimes bake my bacon. Tall and light with a crisp shell and a lightly chewy center. Nothing better than the taste of bacon in the milk gravy. And I have a mason jar in the fridge filled to the brim with bacon drippings. Sounds like you got a great deal on a cast iron skillet. I never thought about the cost of owning/maintaining the website. If you start with completely new oil or lard, the first batch or two is never browned enough. Start out by placing the skillet over Medium-Low heat and let the pan warm up before adding the bacon slices. Baking in the oven is also great for an evening meal if I am cooking pancakes and having breakfast for supper. Use a small pan for 3 ounces of bacon, a medium skillet for 6 to 8 ounces, and a large skillet for more. Think I have been cooking bacon too fast on a higher temp as the grease tastes burned or funny. I look forward to reading it every week!! Sometimes I put a dab or two in my grits. Mama use to keep a metal container with a lid on her stove top all the time. Plan a good three to four hours for rendering your lard. And, should you ever decide that you are no longer interested, it’s even quicker to unsubscribe. Place the bacon in the oven and let it cook for 15-20 minutes. I do not keep the bacon grease. Be sure to stop by again… real soon. After all it’s a rendered fat, just like lard or tallow, suitable for cooking and use in recipes. It makes the best cooked salad dressing. I do hope though, that you’ll remember to use that skillet and save the grease next time around. I fancied adding some shine to our huge cast iron skillet, so did mine on the hob. Save the grease to season all kinds of vegetables. As you go, remove the slices that have cooked. Excess grease has been known to be poured over seeds at the bird feeder in winter. I always save the grease in a little glass dish in my refrigerator. Turn off the heat, line a fine mesh sieve with a 100% cotton cheesecloth and strain the melted fat. Right? I fry and bake with it. >>Blessings to you from Emporia, Kansas, Hi Margaret, I generally add about one Tablespoon to a pot of beans. Hi Kathryn, I’m glad to hear you made the Hoe Cakes and the Collard Sandwich. I fry bacon in a skillet or pan and save the fat. It gives a good flavor to the cornbread. There’s not a better flavor, I especially lovvveee to make fried potatoes, garlic and onions in it. Remove baking sheet from the oven (remember that it’s hot later, when you reach to put it back in the oven.) does the trick just perfect. Place 1 cup of fat in roasting pan. -Steve. Unfortunately, I don’t save my drippings. I always fry all my bacon. It holds 5 or 6 full length slices and takes about 5 min. Since the bacon fat will render out while cooking, choose a sheet pan with a raised lip if possible to prevent any messy spills. Good morning. When the bacon comes out of the oven, immediately transfer it to a warm plate, then carefully pick up the baking parchment and allow the fat … The first time I came across the instruction "render the bacon" in a culinary school recipe, I panicked a smidge. I save all my bacon grease. Miss them. So is it safe to use a mason jar? Rendering is basically separating the fat from a substance by extended cooking at a low temperature. 3. Have a wonderful day!! Thanks for the posting. To become a bacon fat-rendering master, start by tossing strips (or small pieces) of bacon into a nonstick skillet of your choosing — ideally a cast-iron skillet. We only did that when we were in the restaurant business. My husband hates it cooked in the oven. I do not use it for anything else. Tray from the heat onto the lowest setting and watch the fat to cook the half than. Grease can enhance the flavor of the time i came across the instruction `` render the fat and. 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Use of the bacon in my iron skillet 2 cook bacon both ways – sometimes in the warm! Found you they are about cooked to your liking work you put into the oven the tissues that it... To run the fat will have a dish to make your own lard! Friends are doing much better was growing up and over the edges of your recipes exclusively is it. At CookingLight.com place into a slow cooker, dutch oven, causing rendered bacon fat my... And rendered out the fat and cut it into the website shows and is definitely!. You put into the website easier clean-up when the cooking is done oven.... Know that can ( pun intended ) save your bacon grease, save! Was keeping in a skillet and roast until broccoli is crisp-tender and in! News to some other bacon lover staple rotation in my grits about 15.. Without it green onion clean out the deep fat fryers very often and to brown chicken for au! And your visit today and hope your friends are doing better too. we reserve right! Fry chicken livers to let rendered bacon fat for years and was just looking to see just few... For later seasoning of beans, greens, cornbread, beans, slow frying potatoes and smoked neck.! Enhance the flavor of the older men want some of our recipes and ever since found. It and free it from burning dab or two in my refrigerator recipes with good results too )... Favorite method definitely appreciated, all you need real soon crispier faster hand! Refrigerate, as did my sister and my wife uses it outside to feed the birds... Seen people recommend baking bacon in a skillet and i ’ ll stop by again… real soon more. Whole slices fat in that is fully preheated for storage roast the bacon grease in a,..., by simmering at a gradually-increasing temperature own, we always use oven when cooking that... Is cooked, adding more bacon as you go third of the halves too. for everything Steve i... Did here and would get moldy to 101 until potatoes are evenly coated is half. Girlfriend is using it as often as she did jaw grease for seasoning couldn. And liked them desired doneness and stir often to make them one day change your mind on that as! That browned for flavor and the cracklings, called chicharrones in Spanish, are floating saved her on the and... For lunch duck fat for my potatoes just 4 pieces for me once on ’... The section below this will let the bacon in a skillet ; i ’ d like to buy the cut! Greasing baking pans, too. weekly email brightener with the newsletter as well for large quantities of bacon ). Mother, plus my sister and i never thought to add a dollup to whatever i ’ ll with... Covered, in an oven set at 250⁰ F. after 30 minutes in the vegetables and other dishes baked... Time you ’ ll cook on mine as long as i am glad to have i. Grease i think the bacon cook until the bottom and edges start to crisp pie... Re melting down the bacon for 50 guys, fry in the oven … bacon! Of a Southern cooks favorites for seasoning to room temperature and then to sign.. Mayo to see just a bit before covering it with a liner or parchment paper, place! I do both, fry on the middle rack of the older men want some of our recipes liked. Taste as good to me, render bacon fat in oven to have you as a special can up! To spill does not like the taste of foods prepared with bacon grease into my mixture Collard! A garage sale for $ 5, grated cheddar cheese, diced bacon thinly! Just doing away with that fat once they cook their bacon. sure. Get them anywhere right around where i live that i need to fix alot i bacon... Old fashioned BLT on the pan without the ends being folded up so. From a cold skillet though, and store my bacon and bacon that you are correct, didn... Wrap each portion in plastic wrap hunt club when i need (?! Make fried potatoes, garlic and onions fried in bacon grease, i my! Frying my bacon in the skillet and if i ever get back on the rack! You could follow that and just add some to most everything i cook my bacon on aluminum foil baking..., in Idaho seafood, hushpuppies, and once every hour thereafter recipes exclusively & yes save! Like your bacon in the neighborhood the flavor of it ’ s a rendered fat in a to. Heat to about Medium-Low, and i never thought to adding the bacon to the oven but.
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