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I admit I’ve never tried this. Not sure why it hasn’t occurred to me until today.

[UPDATE] - I made a batch out of the grease from six standard-sized slices of bacon, and I’d guess about 1/4 cup of white corn kernels (I just filled the bottom of the pan with a single layer without measuring). Flavored only with salt - no butter - in order to detect its base flavor. It is basically indistinguishable from popcorn popped in the likes of corn or vegetable oil. I’ll take it ! Always looking for new uses for bacon fat; throwing it away / wasting it is immoral, but I’m not a fan of having jars/cans of it laying around. I’ve used it as fuel-additive in the wood stove, but that also feels like a waste. It’s better than that.

I admit I’ve never tried this. Not sure why it hasn’t occurred to me until today. [UPDATE] - I made a batch out of the grease from six standard-sized slices of bacon, and I’d guess about 1/4 cup of white corn kernels (I just filled the bottom of the pan with a single layer without measuring). Flavored only with salt - no butter - in order to detect its base flavor. It is basically indistinguishable from popcorn popped in the likes of corn or vegetable oil. I’ll take it ! Always looking for new uses for bacon fat; throwing it away / wasting it is immoral, but I’m not a fan of having jars/cans of it laying around. I’ve used it as fuel-additive in the wood stove, but that also feels like a waste. It’s better than that.

(post is archived)

[–] • 4 pts

I've done it a couple times but wasn't happy with the outcome. The popcorn comes out crispy and dry and almost kind of a slight burned taste. If you do use bacon grease my recommendation is keep the heat as low as possible

[–] • 2 pts

Bacon fat has a ridiculously low smoking point for this application, so it would probably get kind of burnt heating up to the point where the corn pops. But that is merely my educated conjecture.

[+] [deleted] • 2 pts
[–] • 1 pt

Wow, sounds super smokey. Totally try it!

I normally just make it authentic chinese style, in toxic transformer oil.

[–] • 1 pt

You should just render some lard. Better than bacon fat. Do it at low temp and run it through a coffee filter. Lovely stuff.use it for everything in cooking, no veggie oil even in my house.

[–] • 1 pt

Oh yeah I use lard all the time - whenever I have cuts of pork with lots of fat. I’m a really big fan of shoulder steaks and/or “picnic” roasts, which have that big outer layer. I haven’t really gone so far as to filter it, but I use it as it’s produced for cooking everything else that needs it. I think I’ll try that coffee filter thing, though. Seems like it’d store fairly well being filtered like that.

[–] • 1 pt

Removing the food particles helps a lot In that way, then store it in the fridge. If you like those cuts, try and get yourself a Denver. It’s not a standard usda cut so it’s hard to get. It’s a quick cook, somewhere close to a sirloin cap in tenderness and flavor That and then coppa ( cured and smoked like bacon) are my two candidates for tastiest part of a pig.

[–] • 1 pt

Never had a Denver as far as I’m aware. Thanks for the tip !

[+] [deleted] • 1 pt
[–] • 0 pt

Are you KingOfAryanAmerica?

How come when I type it autocompletes PS but when I type it says no matches found, ?

[–] • 0 pt

Hey ARM - Been a short while !

Yeah, I dropped out there for about three months or so, but Providentially logged in just minutes after Putt posted his Can’t Keep It Up announcement.

Looks like everybody got the same memo about this place. I had an account here from 2018, but lost the password.

[–] • 0 pt

I made bear memes.

[–] • 0 pt

Yeah, we’re polar bears now. It’s like that episode of Adventure Time, the Food Chain one.

[–] • 0 pt

These probably qualified as the best memes on Voat for 2020.

[–] • 0 pt

Because you have to follow a user to have it in your list.

Next time use the search, it’s well explained.