You don't cook things in bacon grease that you're concerned that a speck or two of actual bacon dust might stray onto it, which it won't anyway unless you purposefully scoop down into the bottom for that little rime of bacon dust.
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Originally Posted by tooge
Regarding bacon fat reserves, you do NOT need to strain it before use, but you can. the small particles of meat that will end up in the bacon fat sink to the bottom, and are therefore in an anaerobic environment and will not spoil. In fact, there are countries that preserve meat by completetly covering it in fat without refridgeration, and the only thing that may happen is some fermentation. In the case of bacon, it's so salty, that fermentation wont occur anyway.
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Quote:
Originally Posted by KCUnited
I never strain my bacon drippings but I turn it over pretty quick.
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Pretty much all I had to say, but evidently my phraseology veered into the bitchy, assy and antagonistic, so I have some hard contemplation of my world view ahead of me.