Tried reusing old bacon grease for a month straight

I kept a jar on the back of the stove and used it for everything, eggs, potatoes, even some stir fry. After 2 weeks everything started tasting like burnt rubber, even the fresh veggies I threw in. Anybody else run into that wall where you push a good thing too far?

2 comments

2 Comments

noah_palmer4218d ago

Yeah the "licking a penny but greasy" bit hit way too close to home. I had a jar going for three weeks once, thought I was being smart saving all that fat. By the end my hash browns tasted like I was chewing on a dirty ashtray. The coffee filter trick sounds solid though, I honestly never bothered straining it. Just poured straight from the pan into the jar like a dummy.

richardrodriguez18d ago

Bacon grease is one of those things you gotta treat like a ticking clock, I learned that the hard way too. After about 10 days that grease starts breaking down and picking up all the burnt bits from previous cooks. I had a jar that I pushed to 3 weeks once and everything came out with this weird metallic taste, kind of like licking a penny but greasy. The key I found is you gotta strain it through a coffee filter every time you add fresh grease, that gets rid of the carbonized food particles that turn into that rubber flavor. Also you gotta keep it in the fridge not on the stove, heat cycles make it go rancid way faster. I keep mine no more than 2 weeks now and dump it when it starts smelling like old french fries.