Quote:
Originally Posted by Fried Meat Ball!
Not about being precious, BL. Those bits will make it go rancid much faster than strained.
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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.