Clarified Bacon Fat
you will note that some recipes call for Clarified Bacon Fat. We hope that you haven’t been throwing away this precious commodity! Of course not. You are a true bacon aficionado. The culinary possibilities reach far beyond what is called for in this book. Use it to fry eggs, sauté greens, cook vegetables, toss into pastas, make southern fried chicken, or use it instead of shortening in baked goods. However, bacon fat does have more saturated fat, cholesterol, sodium, and calories than butter, so use it with discretion.
Ingredients
Makes about 1 cup clarified bacon fat
- 1 cup fresh rendered bacon fat
- 2 cups cold water divided
Instructions
- Strain rendered bacon fat through a fine mesh strainer into a small saucepan.
- Add one cup of water and bring to a boil over high heat.
- Reduce heat to medium and gently boil for 1-2 minutes.
- Transfer to a heat-proof container and add the remaining cup of cold water.
- Refrigerate for at least 5 hours until the fat has solidified, or freeze for 2 hours.
- The mixture will separate into a layer of clarified fat and a layer of water mixed with impurities.
- Remove the solidified fat and discard the water.
- Place clarified bacon fat in an airtight container and store in the refrigerator for up to one month, or in the freezer for up to 6 months.
