Storing Bacon Grease ? - Page 2

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Storing Bacon Grease ? - Page 2


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Old 10-12-2013, 14:06   #11
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It occurred to me that most bacon is preserved with nitrites, which is why it doesn't go bad more quickly. I buy no-nitrite bacon and have to use it up right away or it will go bad i a few days once it's opened.

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Old 10-12-2013, 14:31   #12
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This may be a little off the subject ,but I remember my mom used to fry bacon then with the grease still in the pan she would make our gravy.
Now my wife use bacon grease to make a vinegar dressing. She uses 1 egg and a teaspoon of salt and I think about 2 packages of spenlenda. Also 1 cup of vinegar. I'm not sure if has any carbs ,but very low.

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Old 10-12-2013, 15:02   #13
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That reminds me of the "wilted lettuce" salad my mom made. She poured hot bacon grease with bits of bacon on the salad - don't remember now what else she put on the salad - perhaps vinegar and sugar. All I remember is that it was really good.

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Old 10-12-2013, 19:30   #14
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My grandmother always kept hers in an empty evaporated-milk can (no lingering flavors), with the top removed and the can covered with foil. It was always in the fridge to keep out critters.

I like to use a small, lidded glass jar in the fridge, mostly 'cause we don't use evaporated-milk. We also buy natural un-nitrited bacon when we can find it, so freshness is more of an issue for us than it was back then.

I've always loved it as a "butter" for steamed veggies or egg dishes.

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Old 10-12-2013, 23:21   #15
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My mind went straight to wilted lettuce too!

This is the bacon grease dressing I've used for years - made either with or without egg:

Combine 1 beaten egg with 2 tbsp. red wine vinegar, 2 or 3 tbsp. erythritol or sweetener of your choice, salt & pepper; blend well.

While whisking the egg mixture, slowly pour in 1/3 cup or so of hot bacon grease & continue to whisk while the dressing thickens. Immediately pour hot dressing over lettuce & toss it around to coat evenly.




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Old 10-13-2013, 00:22   #16
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A good friend makes her spinach salad pretty much the same way. I used to love it and need to try it that way again. Substituting the sugars.




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