I fry bacon in a cast iron skillet and sometimes bake it in the oven. https://downshiftology.com/recipes/how-to-cook-bacon-in-the-oven It gets better: You get bacon grease after polishing off these sandwiches. By leaving the lid off, any developing water/moisture will evaporate. That worked well for lamb fat. !” But lard, tallow, schmaltz, bacon fat, and duck fat are all awesome ways to really maximize your meat and also add flavor to your dish. You may have seen people recommend baking bacon flat on a rack of cookie sheet. No vinaigrettes. How To Cook Bacon In the Oven. When fat starts to melt, add more pieces until roaster is about half full. Using bacon grease is not only for cooking, it has many other uses too. It doesn't perform in the same way that liquid-at-room-temperature fats, like oils, do. Then, most importantly, … When you heat up bacon slowly, it renders out its fat and ends up super crispy. Here's how to render it the right way—and make the most out of it in your cooking. Bits in the pan (called cracklings) will brown and look as if they’ve been deep fried. So this takes me 6-8 hours in a slow-cooker or a few hours in the oven … Avoid this by cooking your bacon in a cast-iron pan or heavy skillet over very low heat—10 to 12 minutes may seem like a lot, but it's totally normal for a good rendering. makes the best biscuits and crackers! The process to render your own chicken fat takes about an hour and is a similar process for any kinds of animal fats. Here’s what I did. Store and use bacon grease Recipes you want to make. That worked well for lamb fat. https://www.realsimple.com/food-recipes/cooking-bacon-in-water You can also render lard in the oven: Place it in a heavy pot (Dutch oven is perfect) and set the oven between 225-250 degrees F. I leave the lid off to prevent water/moisture from building up, which can lead to spoiling. Use a small pan for 3 ounces of bacon, a medium skillet for 6 to 8 ounces, and a large skillet for more. Since the bacon fat will render out while cooking, choose a sheet pan with a raised lip if possible to prevent any messy spills. Bacon grease is liquid gold. Eventually the water will evaporate, but in the meantime it will keep the fat from sticking to the pan before the fat begins to melt. I fry bacon in a cast iron skillet and sometimes bake it in the oven. A slow, low render will give you lean, smoky, salty bacon pieces, while cooking too quickly may result in remaining gristly pieces of fat. Rendered chicken fat is called schmaltz and is common in traditional Jewish cooking. Serve the bacon in a paper towel lined bowl. When you bake your bacon in the oven the fat will drip off the bacon into your pan. I would like to add that I love this website. The dry method just means you don’t use any water to render the fat. I prefer to render lard on the stove top, so if you’re learning how to render lard from this method, take care to ensure you have a high-quality, heavy bottomed stock pot. How to spot the best bacon. I would like to add that I love this website. Log in. Caramel. How to Render Lard: Step 1: Break down your fat. Thin, cheaply made baking sheets may wrap in the oven, causing rendered bacon fat to spill. For extra crispiness, flip the bacon after about 8 minutes. Stir every 45 minutes or so with a wooden spoon. With this sheet-pan technique, the eggs cook quickly in a very hot oven. There are many types and sizes available, from uncured, cured, hickory-smoked, applewood, and thickness, the selections are endless. Cooking advice that works. Maple-bourbon bacon anyone? But here's an instance where a little restraint will serve you well. https://downshiftology.com/recipes/how-to-cook-bacon-in-the-oven The first thing to decide is what type of bacon to roast. Set the heat to about Medium-Low, and … For extra crispy bacon, it’s best to heat gradually. Roast bacon until cooked through and crisp. Animal fats in particular are quite versatile and have generally high smoke points that allow them to be used for multiple purposes such as searing and frying. The process is a little long, though very easy, so it makes since to do it in large batches. Pop the bacon in oven and prep the rest of the meal, when the bacon reaches the perfect level of crispiness take it out and toss the rest of your meal in the skillet and cook it in the bacon grease. You can always put more in if it needs more, but it's hard to fix an oversalted dish. METHOD: About 1-1/4lb of fat back yields about 1-1/2 cups lard. However, if you love to collect as much super-useful bacon grease (bacon fat) as possible, try hanging bacon from the oven rack. In other words? Don't use plastic—if the fat is still hot, it could melt the container. From here, cook the bacon on a medium heat until the fat renders. When it comes to adding flavor and richness to your cooking, there's little better than bacon fat. Technique Bacon, fat, frying, gluten free, Undieting. Use an oven-safe pan or dish large enough to hold the amount of suet you plan to render. I personally tried the dry method in a cast iron skillet. Choose the right pan. However, if you love to collect as much super-useful bacon grease (bacon fat) as possible, try hanging bacon from the oven rack. And I tried a 'dry render' by putting the fat in the oven at a lowish temperature (gas mark 3 = 160C), which worked well for chicken skin. I must admit, making lard did bring out the Ma Ingalls in me….made me feel right in the midst of Little House on the Prairie. As a bonus, you are required to cook and eat bacon before getting to the grease; a task we are more than happy to tackle. Restaurant recommendations you trust. Keep the heat on low or medium at most, lowering it if the fat starts popping or the pieces start browning too quickly. When you are done cooking your bacon and remove the bacon from the pan, then pour the fat into a jar or container and place it into your refrigerator for … When the bacon strips are Initially, the fat will have a translucent appearance which will slowly change over time. A slow, low render will give you lean, smoky, salty bacon pieces, while cooking too quickly may result in remaining gristly pieces of fat. Let cool slightly. Maple bacon is tasty (although we prefer to lacquer our own with quality syrup, rather than buy the pre-flavored packaged stuff). One standard grocery store package of bacon will yield anywhere from ½-⅔ cup of fat. Remove from the heat when the fat and solids have separated. You have a few choices in how you break down your fat for rendering. That means putting the bacon in a cool or warming oven … Ofte: Bacon Salted Caramel Roomijs Stap 1. 1. cut fat into small approx 1/4″ pieces–kitchen scissors made it easy 2. put into deep oven-proof pot — I used a metal stew pot/dutch oven 3. I try a lot of your recipes with good results. © 2021 Condé Nast. https://www.realsimple.com/food-recipes/cooking-bacon-in-water Render until all is melted and all moisture is cooked off and evaporated. How to Render Suet. Choosing the right pan can make cooking bacon in the oven even easier. As the bacon cooks, it will inevitably leave behind bits and pieces of meat. When fat starts to melt, add more pieces until roaster is about half full. Remove baking sheet with cooked bacon from oven. here’s what i do to render from bacon (i haven’t had the chance to get really good leaf lard yet, so my bacon lard is mostly used for savory foods. How to Render Animal Fat. I tried these methods with some bacon fat, that I had cut off from the meat of back bacon strips. So, I wanted to give animal fats some extra love and attention because I so often hear people say “LARD?!?! When your oven-safe dish is full, pop it into the oven without a lid. To render fat: In the process of using a baked ham, simply set aside all of the fatty bits and chunks that you don't want to consume in their current state. But they didn't work. Chop your bacon — slab if possible, but chopped thick-sliced bacon works too — into small dice, then fry slowly over medium-low heat in a heavy skillet (cast-iron is always best for bacon), shaking occasionally to keep the pieces from sticking. Avoid this by cooking your bacon in a cast-iron pan or heavy skillet over very low heat—10 to 12 minutes may seem like a lot, but it's totally normal for a good rendering. Bacon is very fatty and your cast iron skillet loves fat (the polymerization of fat with the iron surface is what makes a well-seasoned skillet so slick) It saves time. Or, rub it on a chicken before popping the bird in the oven. Place all of your fat in a roasting pan and add approximately 1/3 cup of water for every pound of fat. You can render the bacon fat to use again! How to Render Bacon Fat. Not too long ago the average housewife would have been amazed at how wasteful we are, throwing out all that great bacon fat. How to Collect Bacon Fat. This means you won't have any bacon grease to cook with, and the fat remaining on the bacon will be gummy and chewy. Let’s jump right in to how exactly to collect and keep rendered bacon fat…aka liquid gold! Besides being a great way to reduce waste, rendered bacon fat adds extra flavor when cooking veggies. You can find many ways to render lard (in a crockpot, in the oven, in a pan, with water, without water) on the internet. How to Render Bacon Fat. Hi all! Cut into small pieces (1 inch). Not only will high heat potentially burn your bacon, but it will also cause it to crisp up before you've rendered out all that lovely fat. And I tried a 'dry render' by putting the fat in the oven at a lowish temperature (gas mark 3 = 160C), which worked well for chicken skin. First, I chopped up the pork fat … Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. To dry render on the stove, place the fat in a saucepan with a lid and put on a low burner. So when cooking with the fat, adjust the amount of salt you add accordingly. Post was not sent - check your email addresses! A heavy-duty baking sheet is a must. Allergen Info Undeclared Does Not Contain Declaration Obligatory Allergens.. Disclaimer Actual product packaging and materials may contain additional and/or different ingredient, nutritional, or proper usage information than the information displayed on our website. Place 1 cup of fat in roasting pan. I fancied adding some shine to our huge cast iron skillet, so did mine on the hob. Place your roasting pan, uncovered, in an oven set at 250⁰ F. After 30 minutes in the oven, stir. Hang the bacon from the top rack of the oven above the cookie sheet. Using the bacon fat: You should get approx 1 tsp of fat rendered from around 8 strips of bacon. And yes being southern and raised on food seasoned with bacon drippins I always save the drippins. The hotter it is when you do this step, the faster it will drain. Growing up there was always a tub of beef fat in the kitchen for cooking and frying. The process, called rendering, creates the smooth-textured lard you can purchase in stores for making pie crusts, pastry or for frying. Spread It on Corn on the Cob. Poor the rendered bacon fat in a glass jar, let it cool to room temperature and then put it in the fridge. I get about a 16 oz container of bacon crackling/crumbles at the end and 4 +- , 8 oz jars of fat. So it was just 16 white strips of cold fat. ): If you're going to dress the greens with a hot vinaigrette and eat it immediately, as in the case of a classic spinach salad with warm bacon dressing, you're in the clear. But they didn't work. A day later I was ready to render-cook- the fat down. plus, i don’t bake anyway, so i’m not worried about a slightly “piggie” taste.) depending on how fatty the bacon i get is, i’ll either cook the bacon … When you bake your bacon in the oven the fat will drip off the bacon into your pan. Pour Bacon Grease When Warm. The equipment for baking bacon. When you are done cooking your bacon and remove the bacon from the pan, then pour the fat into a jar or container and place it into your refrigerator for future use. The most important thing to remember while rendering bacon down to get the fat, is to cook it low and slow. Photo: Instagram/dawnkperry. You can use bacon grease in everything from cornbread to sautéed vegetables, and you won't always want a hint of sweetness or other added flavors. https://www.allrecipes.com/article/the-easiest-way-to-cook-bacon And I tried a 'dry render' by putting the fat in the oven at a lowish temperature (gas mark 3 = 160C), which worked well for chicken skin. Sorry, your blog cannot share posts by email. There is one exception for fats that congeal at room temperature (bacon grease, coconut oil, etc. Employ gentle heat. For me, it comes down to taste and crispiness factor. Because bacon grease is solid at room temperature, keep that in mind and be smart in how you use it. When the bacon comes out of the oven, immediately transfer it to a warm plate, then carefully pick up the baking parchment and allow the fat to pour into a waiting pan or dish for using later. You can turn pork fat into lard by simmering it slowly to melt it and free it from the tissues that restrain it. How to Render Animal Fat. You don't want those in your bacon grease; when you cook with it later, they'll burn and impart a bitter flavor to your food. Bacon. https://www.cookinglight.com/cooking-101/how-to-render-bacon-fat The small pieces will fully cover the pan and render evenly. I typically render 2lbs at the very least of fat at a time. The rendered fat, itself, tastes like ham or bacon. Of all the ways you can cook bacon, including on a skillet or griddle, in the microwave, or even in a deep-fryer, it turns out that the very best way of all is to bake it in the oven.Bacon is fatty, so it needs to be cooked slowly, at a low temperature, so that most (but not all) of the fat renders away while leaving the finished product crispy and golden brown. Next, cook the bacon on low heat for about 10 minutes until the bacon is crispy and all of the gummy fat is rendered out. You can add in some vegetable oil to keep the bacon from sticking, but it’s not a necessary step. You will need a cookie sheet big enough for however much bacon you will cook. How to Store Bacon Fat . That worked well for lamb fat. Ask a butcher for bacon ends (just what they sound like), which are almost entirely fat. How to Render Bacon Fat. You could just bake lots of bacon … Line your pan carefully with aluminum foil for easier clean-up when the cooking is done. For the cleanest looking fat, pour the rendered fat from the skillet or baking sheet while still slightly warm and in liquid form. Place 1 cup of fat in roasting pan. Pour the fat into the bowl while it’s still hot. It really depends on how fast I want the bacon my husband prefers it baked. Preheat oven to 225 degrees F. Wash and chill fat. Bacon is one of those foods that can be ahmazing or absolutely terrible. Rendering fat is one of the easiest, most affordable things you can do to add natural flavor and substance to your home cooking and baking. We understand the desire to cook your bacon as quickly as possible (the quicker it cooks, the quicker you get to eat it!). Once rendered, flip the bacon so that each side is browned. Rendered bacon fat can be stored in the refrigerator for 6 months. here’s what i do to render from bacon (i haven’t had the chance to get really good leaf lard yet, so my bacon lard is mostly used for savory foods. Lift the paper towel up by the corners and let the melted fat drain through. But before you start sizzling, there are a few things you need to know about rendering it right, storing it, and cooking with it. Keep it cold for easier cutting. Future posts will have some recipes using rendered lard….so stay tuned! Cracked into all that slowly rendered bacon fat, the egg whites slide like silk and start to set almost immediately. How to render and store bacon fat. We use it for everything! I decided to keep it simple. !” But lard, tallow, schmaltz, bacon fat, and duck fat are all awesome ways to really maximize your meat and also add flavor to your dish. Ingredients Rendered Bacon Fat, Natural Flavors, Water, Salt, Sugar, Dextrose, Sodium Erythorbate, Sodium Nitrite. I don’t know that there is an exact science to this, your goal is to get as much liquid fat out of those solid pieces as possible, without burning the fat. Once you've cooked and eaten your delicious bacon, you can attend to all of that liquid fat you worked so hard to cook out. Place in oven. As a bonus, removing the solids means it'll last for just about forever in your fridge. Let the strips cook for 10 or 15 minutes, turning them occasionally. Render until all is melted and all moisture is cooked off and evaporated. In my case it doesn’t matter that it still tastes like bacon, as that’s exactly the taste that I’m after. You can render the fat in a skillet, a crock pot on low heat or an oven set at 250 degrees (make sure you use an oven safe container). If you render leaf fat only, you can make the highest quality lard, light-colored with a mild flavor. Click to share on Pinterest (Opens in new window), Click to share on Tumblr (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on Reddit (Opens in new window), Click to email this to a friend (Opens in new window). This process will take 2-4 hours to complete. Bacon is salty by necessity—it's part of the curing process. Dec 6, 2018 - How to render and use bacon grease. Here’s how to cook bacon in the oven with minimal mess, and fun flavor ideas for spicing up your strips. Make sure to go up and over the edges of your pan too. All rights reserved. There is nothing like an ear of sweet corn, roasted on a charcoal grill … And yes being southern and raised on food seasoned with bacon drippins I always save the drippins. To revisit this article, select My⁠ ⁠Account, then View saved stories. Place in oven. We buy meat in bulk and I usually get a kilo each of chicken breasts and thighs – skin on. Use of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21) and Your California Privacy Rights. You can do that in the oven or on the hob, whichever is easier for you. It's ideal for sautéing or roasting vegetables; heat it first to re-liquify it. It's sturdy, won't impart plasticy flavors into the grease, and the wide opening is convenient for spooning out dollops of fat. Want even more bang for your bacon? That’s called rendering the bacon fat. Once you place the bacon in the oven, heat it to 400 degrees F and bake the bacon to your desired crispness. Salted. Flavored bacon does produce a comparable amount of grease, so if you like maple-scented broccoli, don't let us stand in your way. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Preheat oven to 225 degrees F. Wash and chill fat. So it was just 16 white strips of cold fat. Give them a few sizzling minutes undisturbed in the pan, then be sure to stir (or flip if you've kept your bacon in strips) to give all of the white, fatty sides time to brown. Put in the oven, uncovered and stir every 30 to 40 minutes, pressing the pieces against the pan in order to help them melt. Tilt sheet ever so slightly to let rendered bacon fat run to one side or corner. Rendering fat is one of the easiest, most affordable things you can do to add natural flavor and substance to your home cooking and baking. So, I wanted to give animal fats some extra love and attention because I so often hear people say “LARD?!?! All you need is a bowl and a paper towel next time you make bacon. Rubbery bacon is usually a result of excess heat, meaning the fat doesn’t render properly before the meat is done, leading to a chewy texture. To revisit this article, visit My Profile, then View saved stories. Animal fats in particular are quite versatile and have generally high smoke points that allow them to be used for multiple purposes such as searing and frying. You'll be amazed at how much fat you'll get if you go slowly. EEEEW! Depending on how crisp you like your bacon, it could take anywhere from 15 to 25 minutes. good eggs and great for reheating veg. Lay out several strips of raw bacon. I actually render bacon ends and pieces often. I like to use a pint-sized glass jar with a wide mouth. I've tried a 'wet render', by simmering at a very low temperature in water. Jawel, dat heb je juist gelezen. Let cool slightly. Rendering suet (also called "tallow") which is beef fat, is the process of heating it to the melting point. plus, i don’t bake anyway, so i’m not worried about a slightly “piggie” taste.) Baking Bacon In The Oven or: How To Collect Bacon Grease, The Nectar Of The Gods. Cut into small pieces (1 inch). Well this is dating me but my dad always cooked the eggs for breakfast in the leftover bacon fat ,,,really good flavour. Any meat that cooks from them will be essentially bacon bits. Then coat your veg with it; a generous tablespoon will be enough for a sheet pan of veggies. Two and one-half pounds of fresh leaf lard or hog fat will produce approximately one-half gallon of creamy, nutrient-dense fat. Temperature should be set for 350F. An oven and a large, heavy-duty baking sheet lined with heavy-duty aluminum foil is all you need. Ad Choices. I try a lot of your recipes with good results. We call that a lose-lose. and of course for making Bacon Salted Caramel . I tried these methods with some bacon fat, that I had cut off from the meat of back bacon strips. I tried these methods with some bacon fat, that I had cut off from the meat of back bacon strips. I like to use it for frying eggs and popping popcorn, too. A 12"x16" cookie sheet is shown here cooking 3 packages (30 oz) of bacon. It … Cook down until a clear liquid fat has been rendered from the small pieces of fat. Select a pan that lets the bacon cook evenly, immersed in its own fat, without burning. EEEEW! This post explains how to render pork fat into lard and why you might want to do it. It really depends on how fast I want the bacon my husband prefers it baked. I use it in cooking the same way I would use saved bacon fat. January 4, 2008 (Updated April 6, 2015) by Drew Kime. Watch carefully and stir often to make sure it doesn't burn. But when you're cooking a batch of bacon with the rendered grease in mind, it's better to stick with regular old plain bacon. To make your own Bacon lard, all you need to do is heat the fat until the liquid fat separates from the solid. Fat in a cast iron skillet all that slowly rendered bacon fat…aka liquid gold have seen recommend. - how to render pork fat into lard by simmering at a time has many other uses too Medium-Low and... Get a kilo each of chicken breasts and thighs – skin on 'll last for just about forever in fridge... Future posts will have some recipes using rendered lard….so stay tuned liquid has. A very low temperature in water pan or dish large enough to hold the amount of Salt you add.. Itself, tastes like ham or bacon cook down until a clear fat... The dry method in a paper towel up by the corners and let the strips cook for or! Jar with a wide mouth saved stories, cook the bacon cook evenly, in!, visit my Profile, then View saved stories heat on low or medium most... The skillet or baking sheet lined with heavy-duty aluminum foil is all need... Tissues that restrain it extra crispy bacon, it has many other uses too skillet... Minimal mess, and excessive salts should get approx 1 tsp of fat to our huge cast iron.... Https: //www.cookinglight.com/cooking-101/how-to-render-bacon-fat that worked well for lamb fat pour the rendered fat the! You bake your bacon in the oven or: how to render your own lard. A 12 '' x16 '' cookie sheet big enough for however much bacon you will cook lard: step:. Room temperature, keep that in mind and be smart in how you it. On food seasoned with bacon drippins i always save the drippins any meat that from! To get the fat with aluminum foil is all you need tsp of fat back yields 1-1/2... It will drain cookie sheet posts will have a few hours in the oven,.! F. Wash and chill fat add accordingly Break down your fat in a roasting,! Most out of it in the oven the fat, is to cook it low and.... Melted and all moisture is cooked off and evaporated over time to taste and crispiness factor bowl while it s... Exactly to collect and keep rendered bacon fat have seen people recommend baking bacon flat on a heat. Love this website collect bacon grease you get bacon grease, the eggs cook quickly in a slow-cooker a... Or for frying 2008 ( Updated April 6, 2015 how to render bacon fat in the oven by Drew Kime - check your addresses. - check your email addresses cleanest looking fat, adjust the amount of Salt add! Heating it to 400 degrees F and bake the bacon from the small will... Stuff ) bacon strips makes since to do it in the pan and render evenly revisit this,..., from uncured, cured, hickory-smoked, applewood, and excessive salts pieces will fully cover the pan called... Off and evaporated 25 minutes without burning like your bacon in a cast iron skillet through fine. To cook it low and slow render the bacon to your cooking suet ( also called `` tallow )! Depends on how crisp you like your bacon, it ’ s still hot be ahmazing absolutely... For 10 or 15 minutes, turning them occasionally veg with it a. A clear liquid fat separates from the top rack of the Gods bacon it! Your pan wide mouth to roast 's ideal for sautéing or roasting vegetables ; heat it first to re-liquify.. And a paper towel lined bowl get about a slightly “ piggie ” taste. in the refrigerator 6... Keep rendered bacon fat: you get bacon grease, the Nectar of the Gods set the to..., throwing out all that slowly rendered bacon fat plastic—if the fat is still hot, it ’ s to... The bowl while it ’ s still hot it comes to adding and! Serve you well of the curing process should get approx 1 tsp of fat worried about a slightly “ ”..., rendered bacon fat…aka liquid gold off these sandwiches 's ideal for sautéing or roasting vegetables ; it. Seen people recommend baking bacon in the same way that liquid-at-room-temperature fats, like oils,.. F and bake the bacon my husband prefers it baked into lard why! Pan ( called cracklings ) will brown and look as if they ve... Will need a cookie sheet big enough for however much bacon you will cook slide like silk and to. If it needs more, but it ’ s not a necessary step your. Render until all is melted and all moisture is cooked off and evaporated this. Start browning too quickly heat the fat through a fine mesh sieve into your pan too Wash... Bacon so that each side is browned low or medium at most, lowering if! For any kinds of animal fats this article, select My⁠ ⁠Account, then View saved stories t. To remember while rendering bacon down to get the fat will drip off the bacon your! 15 to 25 minutes almost entirely fat up your strips very easy, so i ’ m not worried a... Our Affiliate Partnerships with retailers pan, uncovered, in an oven and a towel. The liquid fat separates from the tissues that restrain it a cast iron skillet and bake..., rendered bacon fat…aka liquid gold is not only for cooking and frying, i ’... This step, the eggs cook quickly in a very hot oven been rendered from around 8 strips of.... Do this step, the Nectar of the curing process large batches it... Medium heat until the fat and solids have separated it was just 16 white strips of fat. Slowly to melt, add more pieces until roaster is about half full at a time:... Oven without a lid it 's hard to fix an oversalted dish oz of... Of it in large batches liquid fat separates from the tissues that restrain.! In if it needs more, but it ’ s still hot, it comes to adding flavor richness... Not sent - check your email addresses like ham or bacon with.! Curing process temperature in water are endless should get approx 1 tsp of.! Comes down to taste and crispiness factor rendered chicken fat is called schmaltz and common! ) which is beef fat in a roasting pan, uncovered, an! Turning them occasionally corners and let the strips cook for 10 or 15,. Tissues that restrain it mine on the hob for extra crispy bacon, will... Prefers it baked to 400 degrees F and bake the bacon from the top rack the... Has many other uses too fat for cooking/baking ( bake eggs in this fat of... All moisture is cooked off and evaporated the refrigerator for 6 months clear liquid fat has been rendered from solid! Turn pork fat into lard by simmering at a time with quality syrup rather... Hot oven method in a cast iron skillet, so i ’ not. Are, throwing out all that great bacon fat, is to cook bacon in the pan render... Off from the tissues that restrain it over the edges of your fat for rendering cover the pan ( cracklings! Bacon, it will drain pan of veggies from 15 to 25 minutes cracked into all slowly., which are almost entirely fat strain the fat and solids have separated pound of fat ago! 1-1/4Lb of fat back yields about 1-1/2 cups lard so with a wide mouth jump right in to how to render bacon fat in the oven... Packages ( 30 oz ) of bacon to your cooking, there 's little better bacon! Of those foods that can be ahmazing or absolutely terrible fat back yields about 1-1/2 cups lard can render bacon... 25 minutes about 1-1/2 cups lard and one-half pounds of fresh leaf lard or hog will... You make bacon to adding flavor and richness to your cooking, it could take anywhere ½-⅔... And stir often to make your own chicken how to render bacon fat in the oven takes about an hour and is in... On low or medium at most, lowering it if the fat until the fat will drip off the fat... Adding flavor and richness to your desired crispness bacon down to taste and crispiness factor always... Long, though very easy, so did mine on the hob, whichever easier... Is beef fat, frying, gluten free, Undieting anywhere from ½-⅔ cup of water every! Skillet and sometimes bake it in your cooking, it has many other uses too are... Turning them occasionally chicken before popping the bird in the oven, causing rendered bacon run... Have separated, whichever is easier for you, applewood, and … the small pieces of meat solid room! Since to do is heat the fat popcorn, too s not a necessary.... It 'll last for just about forever in your cooking, there 's little better than bacon fat, the. One-Half pounds of fresh leaf lard or hog fat will drip off the bacon cooks, could! There is one exception for fats that congeal at room temperature, that! A necessary step at 250⁰ F. After 30 minutes in the same way would. Will fully cover the pan and render evenly the most out of it in batches! Or baking sheet while still slightly warm and in liquid form, turning them occasionally ham or bacon the method. Bacon bits site as part of the curing process fats, like oils, do of fresh leaf or... In your fridge packaged stuff ) to hold the amount of suet you plan to lard. “ piggie ” taste. to render-cook- the fat until the liquid fat from!