Now, where does the jar live? Counter or fridge? This is the civil war of home cooking. Some keep it on the counter for a week. I am too scared of bacteria for that. It feels like a science experiment I didn’t sign up for.
I keep mine in the fridge. It turns into a solid, cloudy fat—like butter’s tough older sibling. When you need it, just scoop a spoonful into a cold pan. It melts faster than your willpower on a Friday night.
Pro tip: Label the jar: “Liquid Bacon Hugs.” Or just “Bacon Grease.” But the first one makes you smile every time you open the fridge. It’s the little things.
How To Store And Use Bacon Grease - YouTube
