I learned a few years ago here that some of you save bacon grease for further cooking.
So, I’ve saved some from 3 weeks and 2 weeks ago. It’s stored in the fridge.
I’m going to add more to my cache this weekend.
All I can think of is frying potatoes or frozen French fries.
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Frying eggs or hamburgers.
Apply it directly to your arteries.
My mother saved the bacon grease, but I think it was out of habit, having lived through WWII, when you saved the bacon grease to GIVE OLD HITLER A BLACK EYE. I don’t remember her ever digging it out and cooking with it.
I cook in it once in a while – generally the eggs I’m having with the bacon or, if I’m frying chicken, I’ll throw a rasher or two into the skillet to flavor the oil. But that’s always freshly-rendered grease.
Ohh. Burgers sounds good!
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Put a tablespoon on a skillet and when it’s hot, fry a slice of bread in it. “Fried bread” is part of the full English breakfast:
My dad ate two fried eggs and three strips of bacon every morning for about 50 years. We always had a container of bacon grease in the fridge. It made lovely fried eggs and fried potatoes. I’m not entirely sure, but I seem to recall my mom fried damn near everything in it.
When I was a teenager, I had a late night snack of fried egg sandwiches almost every night. I always fried the eggs in bacon grease. I’d fry them at about midnight in our big square electric skillet, the eggs floating in a layer of bacon grease. Slip those eggs onto some white bread with some cheese (“when you say cheese say Hautly and smile!”), and go back to homework. Mmmmmm.
A little bit of bacon grease transforms green beans into something actually delicious.
OOOOOOHHHHH Bacon Grease.
What gkster suggested is very nearly what I like to do as one of my extremely rarely indulged vices, and is exactly what Ukulele Ike said about applying directly to your arteries (for all practical purposes)
I like to take a piece of bread (or however many), and soak it in still-warm-from-cooking bacon grease, just enough to sop up a bit of it without making the bread totally soggy with it, and eat it that way. I only do this with fresh bacon grease though, since I never save it. I don’t know how the flavor would hold up in grease that has been saved and refrigerated, then later reheated.
My parents were also children of the 1920’s great depression, and saving bacon fat was part of my mother’s routine. I no longer have the recipe, but she made dynamite cornmeal muffins, using the bacon fat in place of shortening. Ditto for frying bread in it, the other classic snack food was grilled cheese sandwiches with a filling of grated cheddar mixed with Helman’s mayonnaise, grilled in bacon fat. I’m starting to drool just typing this…
I brush it on chicken and potatoes before I broil them. It also does something magical to green beans. It’s good for greasing the pan for cornbread.
I keep mine in the fridge. It doesn’t last too long so I’m not sure how long it keeps.
Fridge not necessary. My mom kept a crock of bacon grease on the countertop the whole 18 years I lived at home, and for many years after that. But then, that was real bacon grease from the Roosevelt administration (Franklin, I’m not that old)… Maybe the drippings are something else now.
Any time you would normailly fry in butter or oil, try substituting the bacon grease. I agree with Son of a Rich, bacon grease is wonderful for cooking green beans. I also like using it in place of oil in stovetop popcorn. Gives the popcorn an extra kick of savoriness.
To make re-fried beans ya gotta have bacon grease.
My dog loves bacon grease on his dry food.
Wilt some (real) English spinach, toss with pine-nuts then douse with your bacon fat!
Then invite me for dinner. 
I used some the other day to brown the onions I put in my dirty rice. I use it for eggs, for O’brien potatoes, for browning meat before it goes in the crockpot and for grilled cheese sandwiches. My mom puts it in her mustard greens. Also good for spinach salad dressing and German potato salad.
Even while eating pancakes made with and cooked in bacon grease, then slathered with hot grease, with a side of buttered bacon, I’ll still have an IV of bacon grease in my arm. I’d take a bath in it except I can’t save up that much without eating it. Also use it to dissolve that black baked on stuff on cookware if you can spare it.
It is great on popcorn.
Use it like butter – on sandwiches, rolls, biscuits, etc.
Brian
We kept ours at room temperature my entire childhood as well. In fact, the cast iron skillet, stored in the oven, always had a quarter inch of congealed bacon grease in it, ready to go.
mmm
The only time I use bacon grease is when I’m actually cooking something with bacon. The only reason I save the grease is to keep from pouring it down the drain. When the can gets full it goes in the trash and I start a new one.
All of the above, and also, like moes lotion mentions, you can use it in baking. My dad makes a mean loaf of bread using bacon fat instead of butter or shortening.