Quote:
Originally Posted by Megatron96
No, it's basically a paste. I fry/bake off a couple slabs of bacon, strain the grease while it's hot through a coffee filter, put it in a small mason jar and put it in the fridge to keep until I need it. Sometimes, if I have some old cooked bacon, I'll grind that, and put it in the bacon grease before I toss the jar in the fridge. It never actually gets hard, just turns into a spoon-able paste.
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I'm going to try it. And I agree, it might be the most flavorful binder ever. And might help keep the meat all the more moist...
Thank you...