How To Strain Bacon Fat To Make It Last The Longest
By MELISSA CORBIN
Bacon fat can be used to roast vegetables, season popcorn, and even add flavor and juiciness to burgers. It's also a long-lasting fat, but only if you store and strain it properly.
To render bacon fat, use a 12-ounce package of bacon and skip any flavored varieties. One pack of bacon will give you about a ⅔ cup of neutral-tasting bacon fat.
Fry the bacon for 10 to 12 minutes on low heat (high temps can produce bitterness), then remove the strips and pour the grease and bacon bits through a sieve while still hot.
If you don’t have a heat-resistant strainer or sieve, use a coffee filter or cheesecloth. Tightly secure your filter to the top of your container with a rubber band to avoid a mess.
Rendered bacon fat at room temperature can go bad, especially with particles of bacon in it, so straining is crucial. Store in the fridge for six months or the freezer for a year.