Quote:
Originally Posted by GloryDayz
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...
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Welcome.
If you want to use the bacon fat as an oil, once you pour it into the jar, fill it to the top with warm water. Put the lid on, and give it a good shake for 20 seconds or so, then put it on the counter upside down for a few hours. All the remaining burnt bits will separate down into the lid.
Then put it in the fridge, and once the grease sets up, you can pour off the water and the burnt bits. To get rid of the remaining water, I sprinkle some salt on top. Just give it a stir before using so you don't get a super salty spoonful.