How to Render Bacon Fat
Don't throw away the fat left in the pan after breakfast. It is a workhorse ingredient that carries the smoky, salty essence of the meat into everything from roasted vegetables to cornmeal batter.
Start cold to get the best yield.
Putting bacon into a cold pan allows the fat to melt steadily as the temperature rises, preventing the outside from burning before the internal fat liquifies.
- Heavy-bottomed cast iron skillet
- Fine-mesh sieve
- Heat-proof glass jar
What goes in.
- 1 lbthick-cut bacon, roughly chopped
- 2 tbspwater (optional, to help even melting)
The Low-Heat Extraction
Keep the heat at medium-low. If you rush the process with high heat, the fat will take on a burnt, acrid smell that ruins the final product.
The method.
Place the bacon in the cold pan.
Add the two tablespoons of water if using; this evaporates as the bacon cooks, helping the fat render before the meat browns.
Cook over medium-low heat.
Stir occasionally until the bacon is deep brown and crispy. The liquid in the pan should be clear, golden, and shimmering.
Strain the liquid.
Place a fine-mesh sieve over your glass jar and carefully pour the liquid fat through it to catch any charred bits of meat.
Cool and store.
Let the fat come to room temperature before sealing the jar. It will turn opaque and white as it cools and solidifies.
Other turns to take.
Herb-Infused
Drop a sprig of fresh rosemary or thyme into the hot fat immediately after straining to infuse it as it cools.
When it doesn't go to plan.
Never let the fat smoke; if you see wisps of smoke, your pan is too hot and the fat will turn bitter.
Keep the jar in the refrigerator to prevent the fat from going rancid over long periods.
Use the crispy bacon bits left in the sieve as a topping for salads or baked potatoes.
The ones that keep coming up.
How long does rendered bacon fat last?
In the refrigerator, it stays usable for up to three months. If it develops an off-odor or changes color significantly, discard it.
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