Use it as a hair pomade.
Or use it for a facial. Umm, no, the other type.
Use it the same as any other animal fat. Nothing beats frying onions in animal fat. Or, use it for matzah balls. I was obsessed with matzah ball soup about this time last year, and all my leftover chicken fat went to that, when it wasn’t used for frying onions. Turkey fat should work just as good.
What patients do surgeons transplant onions into?
Yup. Its great for anything you would use any kind of oil for. Made a rockin’ turkey gravy with it the other night. Just the bacon fat, flour and turkey stock.
I never make chili or soup without it. In the fridge, it will last a long time. Not sure at room temperature.
Yeah, I have fats of various sorts of ages up to 6 months in my fridge, and they haven’t turned rancid, so far as I can tell. Solidified fats last awhile, especially when covered and kept in the fridge. Don’t know about room temp, but I suspect, as long as it’s been strained, it’ll last for a few months.
I have a big hunk of frozen pork fat in my freezer. When I want to use some, I shave off a few pieces and melt it in a pan. It gives great flavor to just about any savory dish.
Explictly non-kosher matzah balls, I guess. Assuming we’re talking about pork bacon, not turkey bacon. 
I was talking about the turkey fat mentioned in WhyNot’s post. My Gentile uses for bacon fat were mentioned previously in this thread. But, honestly, I’m a Gentile, and am not making any recommendations about following kashrut dietary laws.
I also scramble eggs in bacon grease. The only way to go.
Surprised no one mentioned it yet… my main use of bacon grease is for baked potatoes.
Stab holes in the potato; rub down with bacon grease; roll in course salt, bake directly on the rack (with a pan/cookie sheet underneath to catch falling bits of salt). 350 degrees for one hour.
So. Freaking. Good.
That’s the thing. When I need bacon grease, I’m cooking bacon anyway.
Good idea on the chili. I’d probably use the grease from the bacon I’m cooking for chowder.
I might try that with the green beans. I usually use margarine.
As for eggs, we like our eggs floating in butter or margarine. Very rarely do I cook eggs in grease.
Excellent! Only, since Mrs. L.A. became a nurse, she refuses to eat liver. Even if I call them ‘filtration units’.
I’ve had duck fat in a glass jar in the fridge for four or five years. I’m not convinced Mrs. L.A. likes duck fat fried potatoes.
Aha! Spinach salad! Once again, I use the grease from the bacon I cook at the time.
I have not perfected fried chicken yet. Maybe I’ll try again, with bacon grease, after the new year.
Alas, I made ‘too many’ Brussels sprouts this year.
I did use some of the grease in refried beans a couple/few weeks ago.
Mrs. L.A. prefers bacon gravy to sausage gravy too.
When greens and black-eyed peas are on the menu, I always have some ham hocks! 
Mrs. L.A. doesn’t want the raccoons hanging out around here. She’s afraid they’ll molest the indoor/outdoor cat, and she thinks they’re freakishly big compared to the ones she’s used to.
I make my turkey gravy with turkey drippings, flour, giblets, and salt.
How much fat is in all of your bacon to get so much left over grease?:eek:
Usually they get along, unless the coons are hungry and they fight over food. So, it’s not an unreasonable position your Mrs. is taking.
(we keep our cats indoors, allowing us to watch the raccoons eat)
American bacon is typically pork belly, so quite a lot.
Mu grandparents used to have a coffee can of bacon grease they kept in the pantry and used all the time. The no longer save it, and don’t have the can anymore. I may start saving it again.
When I asked my grandma about it, she said she only replaced the can twice a year or so.
I also use it for frying fish with a cornmeal coating. Tilapia and catfish are both really nice done this way.
Just today I slapped a little leftover grease from breakfast onto my ham sandwich. Now the sandwich would have been pretty good on it’s own, but the gratuitous fat really perked it up.