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423

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.

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[–] • 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 !