Show Us Your Grease Container

[MrsDangermouse]

Its not really something that we tend to do in the UK. I think people did this many years ago but mainly from the fat from roasted meat, rather than bacon - it was called 'dripping'.

I collect the leftover fat from roast meat - it goes into a little pyrex dish in the fridge and I use it for roasting potatoes. Its a mix of all sorts of fat: beef, pork, chicken, duck & lamb. No bacon fat though.

I also think that modern bacon is loaded with water which takes quite some time to drive off leaving very little in the way of fat.

I agree you have to be careful which bacon you buy - some of them are wafer thin slices that shrink to half the size when they're grilled and the water comes out. I try to stick to dry cured bacon - its more expensive but much nicer and its less likely to be pumped full of water. I think the water issue and the fact that we mostly use back bacon rather than streaky is why we don't really see a need/opportunity to collect bacon fat. We probably eat bacon once or twice a week for breakfast - usually at the weekend either as part of a fry up, or as bacon sarnies.

 

[GadgetGuy]

Here's mine. It has an internal strainer to help catch the sediment that occurs on the bottom of the deep fryer or pan when frying.