Bacon Grease

Store in a glass container or jar. Room temperature storage works for 1 day maximum before spoilage risk increases. Refrigerate for up to a month, or freeze for longer storage. Grease will solidify when cold.

Strain grease through a fine-mesh sieve or cheesecloth while still warm to remove bacon bits and impurities.

Use for frying eggs, potatoes, or vegetables to add rich bacon flavor without additional bacon.

Drizzle over popcorn, roasted vegetables, or beans for instant savory boost.

High smoke point (around 400°F / 204°C) makes it suitable for sautéing and shallow frying.

Save grease from each batch and layer it in your container—it will blend as it cools.

Eggs (fried, scrambled, or in omelets)

Potatoes and root vegetables

Greens (spinach, collards, kale)

Beans and legumes

Corn and cornbread

Brussels sprouts and cabbage

Discarding grease immediately after cooking—it's a flavorful ingredient, not waste.

Storing in plastic containers, which can absorb odors and degrade over time; use glass instead.

Leaving grease at room temperature for too long, allowing it to go rancid.

Pouring grease down the drain, which can clog pipes as it solidifies.