[dropcap1]Q. [/dropcap1] My mother used to keep a special container for storing bacon drippings on the stove when I was a kid. It was always hanging around the kitchen. I know she used it, but I never was sure for what. I'd like to know how long bacon drippings can be stored before it goes bad. I rarely cook bacon, but hate to throw away the rendered fat. I also don't see the containers at any of the kitchen gadget stores.
[dropcap1]A. [/dropcap1]Lots of people--including me--save the rendered fat left over from frying bacon. Its most common use at our house is as Ingredient #1 in a pot of red beans, used to saute the celery, onions, etc. You can even feel good about that, because red beans are loaded with soluble fiber that counteracts the fat. But you can use the fat for all sorts of other things, substituting tablespoon for tablespoon in other recipes: A good example is to add some bacon fat to the oil you use for French fried potatoes.
The best way to store it is in a small canning jar. After you cook the bacon, take the pan off the stove and let it cool until it solidifies. The use a rubber spatula to move it into the jar. (Trying the pour the fat into the jar while it's still hot might make a mess.) Store the jar in the refrigerator. I've never had a problem with its going rancid that way. Animal fat sort of preserves itself, and at low temperatures it does so for a long time.
Don't bother straining the fat. The little bits of bacon that come with the fat add something to the flavor. And if you're making a big batch of bacon, keep the temperature of the burner down pretty low. It will take longer but give you bacon just as crisp, while rendering better fat with no burned flavors.
