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Bacon Grease 101

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.

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.