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Fri Jan 27, 2012, 03:31 PM

how long will bacon grease keep in the refrigerator?

which is totally NOT what i was gonna post, but it's the first question that came up as i was contemplating mashed potato pancake recipes for our 'breakfast for dinner' tonight

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Arrow 29 replies Author Time Post
Reply how long will bacon grease keep in the refrigerator? (Original post)
NMDemDist2 Jan 2012 OP
Scuba Jan 2012 #1
NMDemDist2 Jan 2012 #3
gkhouston Feb 2012 #21
Remember Me Feb 2012 #24
Whisp Feb 2012 #29
barbtries Jan 2012 #2
NMDemDist2 Jan 2012 #4
Worried senior Jan 2012 #9
Remember Me Feb 2012 #19
gkhouston Feb 2012 #22
Lucinda Jan 2012 #5
ret5hd Jan 2012 #6
NMDemDist2 Jan 2012 #7
Denninmi Jan 2012 #8
pinto Jan 2012 #10
Glassunion Jan 2012 #11
sinkingfeeling Jan 2012 #12
northoftheborder Jan 2012 #13
Major Nikon Jan 2012 #14
gkhouston Feb 2012 #23
HopeHoops Jan 2012 #15
NMDemDist2 Jan 2012 #16
HopeHoops Jan 2012 #17
northoftheborder Jan 2012 #18
csziggy Feb 2012 #27
TheCruces Feb 2012 #20
kdmorris Feb 2012 #25
seaglass Feb 2012 #26
Whisp Feb 2012 #28

Response to NMDemDist2 (Original post)

Fri Jan 27, 2012, 03:34 PM

1. Three, four generations max....

 

... assuming your family isn't particularly long-lived.

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Response to Scuba (Reply #1)

Fri Jan 27, 2012, 03:37 PM

3. well, since i don't use it (the bacon grease) often

we should live a while yet I'm thinking...

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Response to Scuba (Reply #1)

Mon Feb 20, 2012, 01:56 AM

21. LOL, just what I was thinking.

My mom kept a drippings can on the kitchen counter (probably still does) for years and never had a problem with the grease going rancid.

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Response to Scuba (Reply #1)

Mon Feb 20, 2012, 07:05 PM

24. In point of fact -- lard (and no doubt bacon grease)

 

have been used as a kind of preservative for certain foods -- (trying to remember) -- I think fresh eggs, for one.

Both will go rancid, but only over a very long time and air is the main culprit for that, so keep it covered and you extend its life.

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Response to Remember Me (Reply #24)

Thu Feb 23, 2012, 07:57 PM

29. Pemmican

 

It's a paste of dried and pounded meat mixed with melted fat and other ingredients such as berries, originally made by North American Indians and later adapted by Arctic explorers


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Response to NMDemDist2 (Original post)

Fri Jan 27, 2012, 03:34 PM

2. i'm gonna go with

a long time. but will defer to others who may know something i don't.

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Response to barbtries (Reply #2)

Fri Jan 27, 2012, 03:38 PM

4. good! cuz nothing is tastier

than potato pancakes fried in bacon grease with eggs

just saying....

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Response to NMDemDist2 (Reply #4)

Fri Jan 27, 2012, 04:32 PM

9. Love potato pancakes

fried in bacon grease but then I love bread dipped in the grease from fresh fried bacon.

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Response to NMDemDist2 (Reply #4)

Wed Feb 1, 2012, 02:00 PM

19. Pssst. Here's a little secret

 

there ain't much that isn't tastier fried in bacon grease. LOL.

And you know what? Many of the alt health folks are saying that saturated fat isn't the demon we've been told, which isn't the same as saying, "so use bacon grease exclusively" or anything, but now and then won't kill ya.

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Response to Remember Me (Reply #19)

Mon Feb 20, 2012, 01:57 AM

22. Honey, if you can't fry it, it ain't fit to eat.

My mom puts bacon grease in her fried apples, and damn, are they good.

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Response to NMDemDist2 (Original post)

Fri Jan 27, 2012, 03:40 PM

5. My grandmother kept hers on the counter :)

But she used it a lot.

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Response to NMDemDist2 (Original post)

Fri Jan 27, 2012, 04:21 PM

6. till the refrigerator kicks its ass and goes out anyway?

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Response to ret5hd (Reply #6)

Fri Jan 27, 2012, 04:23 PM

7. ....

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Response to NMDemDist2 (Original post)

Fri Jan 27, 2012, 04:28 PM

8. I'll take a stab at an answer.

I would say 2-3 weeks at a minimum IF you package it tightly sealed with minimal air space. The oxygen is the enemy -- try to put it into some kind of container with the minimum possible air space above it, and with a tight lid. I suspect it would actually last a lot longer than 2-3 weeks in the fridge if stored this way, but I haven't ever tried.

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Response to NMDemDist2 (Original post)

Fri Jan 27, 2012, 04:40 PM

10. Forever.

May be a good thing or a bad thing. Your call.

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Response to NMDemDist2 (Original post)

Fri Jan 27, 2012, 05:01 PM

11. Dunno, it never stays that long in my fridge.

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Response to NMDemDist2 (Original post)

Fri Jan 27, 2012, 05:42 PM

12. Here's what 'ehow food' says about it...



http://www.ehow.com/how_4523256_store-bacon-grease.html

4
Store it in the refrigerator for short term use. If you plan to use the bacon grease in the next few weeks, you can store it in the refrigerator. Many southern coosk claim that bacon grease lasts forever, but itís best not to take any chances.

5
Place excess grease in the freezer. If



Read more: How to Store Bacon Grease | eHow.com http://www.ehow.com/how_4523256_store-bacon-grease.html#ixzz1khIF0HIp

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Response to sinkingfeeling (Reply #12)

Fri Jan 27, 2012, 09:07 PM

13. You all will be horrified, but I used to save bacon grease all the time, and......

.....never put it in the frig. I had an aluminum can which was made for saving bacon grease, and it had a little strainer in the top and a lid. This was the days before microwaves and all bacon was cooked in the skillet, therefore, since we ate bacon all the time, I had plenty of bacon grease which was used liberally to brown meat, put greet beans, etc. Eventually, it of course would begin to turn rancid and I threw it away. I'm still alive, no hardened arteries or heart attacks!!!

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Response to northoftheborder (Reply #13)

Fri Jan 27, 2012, 09:42 PM

14. You don't have to put it in the fridge

Heat and light will cause it to go bad faster, but it will keep quite a while at room temperature. Even rancid the grease would still not be 'bad' in terms of being toxic or unhealthy (any more so than normal), but because of bad taste and smell obviously wouldn't be all that great to use.

I keep all saturated fats in the refrigerator, but only because they last longer there.

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Response to northoftheborder (Reply #13)

Mon Feb 20, 2012, 02:00 AM

23. Yeah, my mom has one of those. God knows where you'd find one, these days.

Or a butter ruler. She's got an aluminum butter ruler that I envy.

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Response to NMDemDist2 (Original post)

Sat Jan 28, 2012, 12:28 PM

15. Screw that. My grandmother kept it in a coffee can on the stove top.

 

Whatever she was cooking (not just bacon), the lard would go into the can, congeal, and be used to cook the next thing - whenever.

I don't know if it goes bad or not, but that's how she learned to cook and that's what she did. Nobody died because of it, but a lot of my relatives on that side were a little, um, well, "plump".

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Response to HopeHoops (Reply #15)

Sat Jan 28, 2012, 01:40 PM

16. that works fine if you're using it daily

but i rarely use it, it's a treat not a staple since we are doing our best to stay out of the 'plump' area

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Response to NMDemDist2 (Reply #16)

Sat Jan 28, 2012, 01:47 PM

17. Daily was a given. Deep southern VA origins. She'd have six things in the oven and 12 on the stove

 

It wasn't even a "full-sized" oven by today's standards. Everything was double or triple burning. That's how they had to cook with a dozen kids in the house.

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Response to NMDemDist2 (Original post)

Tue Jan 31, 2012, 03:25 PM

18. I've gone through several eras of types of fats I eat.

Originally, I saved bacon grease, and used it all the time, as my mother and in-laws did. I also baked with shortning, or margarine. When the microwave was installed in my kitchen, all the bacon was cooked there, as it was so much faster, and paper towels were needed to keep from spattering. So, there went the bacon grease can. About that time, fats in general were considered unhealthy, so I went to margarine, for eating and cooking. Then, the trans-fats issue caused me to turn to real butter, which I love anyway. Fortunately, I do not have high cholesterol or serious weight issues. I no longer use shortning, but my son declares that it is best for frying chicken as he remembers it, but I don't fry chicken or anything else any longer. I use canola, olive oil, and safflower oil for browning meat, or for salads. I still sometimes wish I had some bacon grease, especially for green beans, and cooked greens!!

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Response to northoftheborder (Reply #18)

Tue Feb 21, 2012, 09:33 PM

27. These days I bake my bacon and save the grease just to add flavor

I get bacon about three or four times a year to make quiche or to add a little to other dishes. Lay out the bacon on a foil covered cookie sheet and bake at 400 F until it's done as much as you like, turn it over at least once. Some people like to put the bacon on racks so the fat drains as it cooks but I keep forgetting to do that.

Once the bacon is done and the cookie sheets are cool enough to handle, I pour the bacon grease off into a small container and keep it in the refrigerator. I might use a tablespoon to add flavor to green beans or a teaspoon to put in the pan when I cook eggs. It gives me bacon flavor without me eating the three slices I used to eat with my eggs.

The grease from a pound of bacon has lasted me pretty much until the next time I buy a pound of bacon to make quiches with - two quiches per pound, sometimes with a couple of slices reserved to flavor something else.

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Response to NMDemDist2 (Original post)

Sat Feb 18, 2012, 06:27 AM

20. At least a month

If it smells rancid toss it, otherwise it's fine.

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Response to NMDemDist2 (Original post)

Tue Feb 21, 2012, 11:00 AM

25. Depends on if you have dogs :)

In seriousness, it can last a LONG time in the fridge...months to years.

Our grease never makes it to the fridge as we put it on the dog food to help them get the fat they need for shiny coats

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Response to NMDemDist2 (Original post)


Response to NMDemDist2 (Original post)

Thu Feb 23, 2012, 07:50 PM

28. I love brekkie dinners.

 

my bacon grease stays for a looong time.
I don't think I've ever had smelly or molding bacon grease.

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