Quote:
Originally Posted by Baby Lee
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.
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It's been a while since I was accused of that!
