Quote:
Originally Posted by Fried Meat Ball!
Strain it first and let it cool before lidding it, but pretty much.
|
Quote:
Originally Posted by GloryDayz
Yes, but strain it first.
|
Stop being so precious, it's bacon fat. At most, use your spatula to keep the big bits from spilling over when pouring from skillet to can.
Quote:
Originally Posted by BucEyedPea
Well other fats don't last forever. Oil goes bad. So what's the shelf life?
|
Again, it's bacon fat. If you're leaving it around long enough to worry about that, you don't deserve it.
Seriously though, it doesn't go rancid all that quickly that I have experienced [I can't recall a point in my life that my bacon fat reserve was more than a month or two old]. If I had to guess, it's on par with the stability of lard.