Bacon Grease 101

A mason jar filled with dark bacon grease sits on a wooden cutting board, with another jar of lighter liquid and kitchen knives in the background. A cookbook featuring a chili dish is open behind the jars.

5 from 3 votes

Don’t throw out that bacon grease! This “liquid gold” is packed with smoky, salty flavor that adds soul to everything from breakfast eggs to Southern cornbread. Learn how to strain, store, and cook with bacon grease like a pro — the old-school way that never goes out of style.

Prep Time15

Cook Time30

Total Time45

Course: Essential

Cuisine: American

Keyword: american food, american recipe, bacon grease 101

Servings: people

Equipment

Fine mesh strainer or cheesecloth
Heatproof glass jar or metal container (with lid)

Ingredients

1 lb bacon for rendering the grease

Instructions

Place your bacon in a skillet and cook over medium heat until crispy. Remove the bacon and set it aside (you can crumble it later for toppings).
Let the hot bacon grease sit for 5–10 minutes until it’s warm, not scalding.
Place a fine mesh strainer or cheesecloth over your jar, and carefully pour the grease through to remove any bits or crumbs.
At room temp: Up to 1 week.
In the fridge: 2–3 months.
In the freezer: Up to 1 year.
Seal the container tightly and label it with the date.
Use bacon grease anywhere you’d use butter or oil — for frying eggs, roasting veggies, or making next-level cornbread and gravy.

Nutrition

Serving: 1g | Calories: 350kcal