What do you do with bacon grease???

tomandcara Posts: 712 ✭✭✭✭
edited October 2020 in Cooking

My wife cooked a lot of bacon on Easter for our green beans (organic, but store bought) and we have quite a bit of bacon grease from that. Does anyone have ideas or suggestions for what to do with this flavorful fat? It goes good on popcorn, but there is way too much for using with popcorn and nothing else.



  • tomandcara
    tomandcara Posts: 712 ✭✭✭✭

    @An Mayonnaise! What a great idea. We don't do much frying but we love mayonnaise.

  • tomandcara
    tomandcara Posts: 712 ✭✭✭✭
  • judsoncarroll4
    judsoncarroll4 Posts: 5,353 admin

    Totally forgot the absolute best - roast fresh sweet corn and then slather it with bacon grease! Also great for frying cornbread, or in baked corn bread.... or with baked sweet potatoes....

  • judsoncarroll4
    judsoncarroll4 Posts: 5,353 admin

    Oh... and gravy.....

  • Vicky M.
    Vicky M. Posts: 74 ✭✭✭

    Bacon grease seasons almost everything we sauté.

  • Linda Bittle
    Linda Bittle Posts: 1,500 ✭✭✭✭✭

    I'd use bacon grease on most anything! My favorite ways, as others have mentioned, are to fry potatoes and onions, to make cornbread, and as a hot dressing for wilted spinach salad. Here's how I do it:


    and here are 20 ways to use it, several of which have been mentioned.


  • Torey
    Torey Posts: 5,502 admin

    We use it to fry parsnips. Gives them a wonderful flavour. A friend of mine uses bacon grease when she makes beer bread.

  • LaurieLovesLearning
    LaurieLovesLearning Posts: 7,356 admin
    edited April 2020

    I keep it in a container & use it to season my cast iron. It is what I use whenever I cook anything in those pans, with the exception of eggs & potatoes. I prefer butter in that case, because if I don't, everything seems to stick...and I like butter.

    My MIL makes greasy leather pancakes (my thoughts anyway) that my husband absolutely loves. They are a very thin pancake much like a heavy crepe, yet still way different. I will have to find the recipe for you.

    Thin Pancakes

    1 c. Flour

    2 Eggs

    1/2 tsp. Salt

    Milk to make a thin batter

    Fry with equal parts lard (bacon grease works) & butter (she used margarine) each time before a new pancake. She poked a little hole in the middle of each & put more fat in that hole. It takes some practice to get them just right. They always ate them with white sugar & rolled them up.

    For me, texture, sweetness & grease was way too much for my stomach. I can handle them better if I don't smother them in grease & sugar.

  • tomandcara
    tomandcara Posts: 712 ✭✭✭✭

    Thank you all for great ideas. The list of 20 ways from the link @Mary Linda Bittle gave us is also great.

  • tomandcara
    tomandcara Posts: 712 ✭✭✭✭

    @LaurieLovesLearning the pancake/crepe recipe sounds fascinating. Bet it was one of the foods which have deep childhood memories for him

  • LaurieLovesLearning
    LaurieLovesLearning Posts: 7,356 admin

    Bannock also works. I love bannock!

    Fry it in a cast iron pan or form it around the end of a stick & bake it over a fire.

  • LaurieLovesLearning
    LaurieLovesLearning Posts: 7,356 admin

    @tomandcara You are correct. I don't make it often because I get frustrated trying to make them work & I don't like them, so that doesn't help.

    My oldest daughter has no issue making them work, but she is now gone from home.

  • vickeym
    vickeym Posts: 2,019 ✭✭✭✭✭

    We love using bacon grease to cook with. Almost anything we saute is done in bacon grease if we have it. Need to eat more bacon, so we have enough to try out some of these suggestions. Never would have thought to put it on corn or in brownies. Thanks for all the great ideas.

  • Merin Porter
    Merin Porter Posts: 1,026 admin
    edited April 2020

    Second the idea of using it to make charro beans. The recipe I use came from Allrecipes.com, and I altered it a bit to my taste. Here is the recipe I use, with my changes incorporated:

    Instant Pot® Charro Beans

    Prep Time: 20 m Cook Time: 55 m Servings: 8 servings 


    4 cups water

    2 cups dry pinto beans, rinsed

    1 large onion, chopped

    1 can Rotel tomatoes

    1/2 cup roughly chopped cilantro, or to taste

    4 cloves garlic, minced

    4 teaspoons chicken bouillon

    1/2 teaspoon chili powder

    1/2 teaspoon ground paprika

    1/2 teaspoon ground cumin

    1/2 teaspoon ground black pepper

    ~1/4 c. bacon grease


    Combine the dry beans with 1 T. baking soda in a saucepan and bring to a boil. Cover and allow to sit for one hour or overnight. Drain, then rinse very well before starting soup.

    Combine water, pinto beans, onion, Rotel, cilantro, garlic, chicken bouillon, chili powder, paprika, cumin, and black pepper in an electric pressure cooker (such as Instant Pot(R)). Close and lock the lid. Select Bean/Chili function; set timer for 90 minutes. Cooker will reach high pressure in 10 to 15 minutes.

    Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid.

    (My note: if you double this recipe, you can freeze approximately two gallon ziplocs of charro beans and still have enough for two or three meals (as sides).


    Per Serving: 184 calories; 0.7 g fat; 33.9 g carbohydrates; 11 g protein; 0 mg cholesterol; 114 mg sodium.

  • Melissa Swartz
    Melissa Swartz Posts: 270 ✭✭✭

    Yum! Thanks for all of the ideas, everyone!

  • bcabrobin
    bcabrobin Posts: 251 ✭✭✭

    If you have a dog put some on his food, not alot gives them a really nice coat.

    I love carrots and parsnips cooked in bacon grease!

  • Desiree
    Desiree Posts: 255 ✭✭✭

    Oh My! You got me with the word bacon! There are a bunch of ideas that I will be trying from this question! I have always saved my bacon grease because I do use it for cooking when I want to add a smoky flavor to something, you don't have to use a lot just enough to get the flavor. I also used it for homemade dog food to ensure the correct crude fat content. Mine is stored in the refrigerator and seems to stay just fine. My grandmother used to keep it on the counter but I can't go through it that fast before it would go rancid. Depression era generations didn't "waste" a thing!

  • OhiohillsLouise
    OhiohillsLouise Posts: 120 ✭✭✭

    I’ve never had too much bacon grease 🤣. But if I do need to keep awhile I strain it to remove any bits of meat. Fried cabbage is one of my favorite ways to use it.

  • Ruth Ann Reyes
    Ruth Ann Reyes Posts: 576 admin

    I just put it in a mason jar and keep it in the fridge...and use it for whatever :) I usually use it to fry eggs, meats, veggies, whatever.

  • Homestead Hubby
    Homestead Hubby Posts: 40 ✭✭✭

    Much the same as the rest. We heat a little in AM for the dogs food and she loves it. We also got a nice container with a strainer on our stove so we can pour it off and have it be a lot cleaner.

  • judsoncarroll4
    judsoncarroll4 Posts: 5,353 admin

    Haluski! Cook cabbage and onions in bacon fat and butter, serve over egg noodles with sour cream (and bacon, if you haven't eaten it all). This recipe is a favorite of all my Polish and Ukrainian friends. At first, is sounded odd to me, bt it has become one of my favorite recipes, too!

  • tomandcara
    tomandcara Posts: 712 ✭✭✭✭

    love the recipes Thank you again for great ideas!

  • LaurieLovesLearning
    LaurieLovesLearning Posts: 7,356 admin

    @judsoncarroll4 Yes, that dish immediately told me it was Ukranian/Polish...just everything about it is so. I spent my teen years in a very Ukranian area.

  • judsoncarroll4
    judsoncarroll4 Posts: 5,353 admin
    edited April 2020

    Many of my best friends are Ukrainian and Polish. I firmly believe that they have one of the the top cuisines of the entire world. No one can match their sausage. Such beautiful people and such a grand history and culture!

  • LaurieLovesLearning
    LaurieLovesLearning Posts: 7,356 admin

    @judsoncarroll4 Haha...I will have to disagree with you...and it depends just which sausage you are referring to. Do you mean extremely garlicky sausage (my cousin's Polish husband made it, & you could smell it a mile away) or kielbasa?

    I am biased. I much prefer Mennonite farmers sausage. 😋 😁

  • judsoncarroll4
    judsoncarroll4 Posts: 5,353 admin

    I have Rytek Kutas' book on sausage.... I can't even begin to describe all they do.... It isn't even an art, it is a lifestyle!

  • Karin
    Karin Posts: 272 ✭✭✭

    So many good ideas!!!

  • LaurieLovesLearning
    LaurieLovesLearning Posts: 7,356 admin

    I agree. Sausage making+culture= lifestyle. There is history & family pride. Most recipes have generations of their own history. This is what makes them good. It is all about the love that goes into each batch.