My Bacon Up is liquidy, is it still safe to use? Will Bacon Up make everything taste like bacon? How much Bacon Up should I use? Bacon Up. This is real bacon grease. I never have enough from frying bacon for frying eggs, making gravy, cooking beans or all the other things I use it for. Bacon up is awesome. My kids love it and I never run out. Just used Bacon Up to make Christmas Tamales. Bacon Up will take your recipes to the next level! My life now has meaning like never before.
Bacon-flavored gravy on demand! Great product. Adds a really good flavor to recipes. Use it to make our popcorn at the plant!! We use Bacon Up in skillet fried duck breast and also in frying green beans with very little water.
This gives it amazing flavor and just a fabulous seasoning as well. Discover the health benefits of cooking with omega 3 and CLA-rich grass-fed tallow! It is naturally pure white to light yellow in color and has omega ratios which are similar to fish.
The small 1. However, food buying groups, restaurants, gyms, and soap makers may benefit from purchasing the larger 5-gallon bucket of Beef Tallow. It has not been bleached, deodorized, hydrogenated, or altered. Pork Leaf Lard - 2 lbs. Availability: Out of stock. Pork Leaf Lard is known as the highest grade of lard available. It is rendered from the fat around the kidneys and loin. Leaf lard is highly sought after for baking, especially for flaky crusts.
This type of lard has very little pork taste so it's ideal for delicate dishes. Although it is labeled as 'refined' per USDA requirements, it is simply rendered pork fat. Nothing has been done to or added to Pork Lard. Each Pork Leaf Lard pail weighs approximately 2 pounds. Please wait a few moments while we process your order. Exposure to sunlight and oxygen will accelerate a fat going rancid, which is why it's best to store bacon fat in the refrigerator.
If you don't filter out the solid bits, the fat can last a couple of months in the refrigerator before it starts to go rancid. If you do filter out the solid bits, the fat can last up to a year in the refrigerator.
You can also freeze bacon fat if you want to store it even longer. Bacon fat is such a flavorful fat to cook with. We use a generous amount when making Mexican refried pinto beans or black beans. You can also use bacon fat to brown rice for a rice pilaf or for making scrambled eggs. Basically you can use bacon fat for frying anything that would benefit from having the bacon flavor!
When cooking with bacon fat, spoon it out from the jar. Usually half a teaspoon is all that is needed to give a flavor boost to what you are cooking.
Article updated, first published in If you make more bacon fat than you end up using, just throw out the whole jar and start a new one. Never pour bacon fat down the drain! It will solidify as it cools and clog your drain. Either soak it up with paper towels and discard or pour the rendered bacon fat into a jar to save. Strips of raw bacon.
Heat a large skillet on medium-low heat. Lay out several strips of raw bacon. Let the strips cook for 10 or 15 minutes, turning them occasionally. When the bacon strips are nicely browned and crispy, use tongs or a fork to lift them out of the pan and place them on paper towels to absorb the excess fat on a plate. Pour the remaining fat in the pan into a jar, and put the jar into your refrigerator.
The bacon grease will solidify to a slightly off-color white. When you cook bacon again, pull out the jar and add more of the excess fat to it. If you want, you can strain out the solid bacon bits before pouring the fat into a jar. I find that these bits have plenty of flavor, so I don't bother to strain them.
Looking for recipes calling for bacon fat?
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