Well other fats don't last forever. Oil goes bad. So what's the shelf life?

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.

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.

Not about being precious, BL. Those bits will make it go rancid much faster than strained.

I store it in a little mason jar. In the fridge, I've never had it go bad.

I don't know what your idea of 'bits' is, but when I strain off my grease, at most you get the equivalent of a single shake of a pepper shaker in say as much as 1/4 cup of grease. And if you leave that on the stoveback, it'll settle to the bottom, in a fine little rim readily anyway. Then the bacon grease will solidify to lard/soft butter consistency at room temp.

Bet you hand wash your lump charcoal and autoclave your grill grate before every use, too.

You've been kind of antagonistic lately.

You're STRAINING bacon drippings!!

We're on the precipice of dabbing grease off pizza slices and eating them with a knife and fork here.

This isn't end of the world stuff, but it IS a little twee, a little precious, that's all.

And it's not my fault you presented your hymen when I slung some good natured shit in your general direction over an objectively silly 'sandwich innovation' exchange.

I simply misinterpreted your meaning, as if that's never been done before. You're being a bit of a bitch lately, all I'm saying.

There's nothing wrong with straining your bacon grease. In fact, it should be done to not only to help it keep longer (as all oil should be strained before reuse), but also so you don't introduce any unwanted flavors or flecks of food into your other dishes. Yes, it's just bacon grease, but I clean my blender after I use it, too. I guess that makes me "precious" in your book.

Your **** is showing, . . . just saying.

Whatever man, you're being an ass. Just thought someone should call you out on it.

Thank you for the much deserved upbraiding sensei.

I now realize your inability to absorb and enjoy humor is rooted in my own inadequacies, and your humble observations of my bitchy and assy-ness are deserved, and to be honest a little belated.

You have given me much to think about, and much grease to sterilize before I contaminate my forays into junk food with flavor.

My sisters tin has a recessed aluminum tray with little holes. When your pour the grease it strains through.

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sterile cheesecloth only.