Quote:
Originally Posted by Baby Lee
Yeah, if you can keep your bacon grease unadulterated [ie, teeny tiny little bits of bacon in it is OK, but keep other foods out, and certainly cover it to keep out dust and 'pests'], it's extremely shelf stable. I run my bacon grease off while still hot into a mason jar and lid it tight. Keep it right on top of my stove in case I need a little for fried eggs or hash browns later. Better than any other cooking oil you could want.
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Mom always did that. I'm out though. I don't need the extra cholesterol, fat, calories, whatever.