Can Bacon Grease Go Bad?
Bacon grease can go bad if kept very long. Generally, it can last for several weeks past the date if the bacon grease is store-bought. However, the one prepared at home can go well for about 5 to 6 months at room temperature and up to a year if stored in the fridge.
Although many of us grew up with relatives who kept bacon grease in a jar or might put bacon grease on the counter or back of the stove, food safety experts advise against storing it that way now. Bacon fat can be stored at room temperature, but keep in mind that the shelf life will be significantly shorter than when stored in the refrigerator. You can use the fat for up to six months if stored at room temperature, but it will be edible for several more months if you put it in the refrigerator.
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If done correctly, homemade fat can last up to 6 months at normal room temperature, and up to a year if refrigerated. At room temperature, bacon fat can last 2 to 4 weeks, and when refrigerated, it can last up to a year, possibly longer. Refrigerated bacon fat can be stored for up to 6 months and can be used in place of butter or vegetable oil in a variety of dishes.
Unfortunately, bacon fat can go bad, but like all fats, it takes a very long time to go bad if stored properly. Since it is completely fatty, it will not spoil in the freezer for at least a year, and low temperatures will not affect its taste and aroma.
Bacon fat can be stored for a long time if stored correctly, free of impurities, light, and sudden changes in temperature; you will most likely use it before your batch expires. If you choose to store homemade bacon fat at room temperature, be sure to use it within about 6 months, as it may spoil later.
Let the bacon cool until it reaches room temperature before trying to store the fat that has built up from frying the bacon. After cooking the bacon, you can collect the fat and save it for future use. The next time you make bacon, add oil to the jar and repeat each time you cook the bacon until the jar is full.
|Bacon grease||Lasted time|
|Homemade fat at normal room temperature||Last for up to 6 months|
|Homemade fat in the refrigerator||Last for up to a year|
|Bacon fat at room temperature||Last for 2to 4 weeks|
|Bacon fat in the refrigerator||Last for up to a year|
Carefully pour our bacon fat into the container, being careful not to let the bacon bits get into the jar (or as little as possible), as they will go bad first and could turn your fat rancid. Once the homemade fat has cooled, you should drain it to remove the bacon bits, as they will cause rancidity if left in the fat. Homemade tallow is specially made to last longer on the shelves, so it naturally lasts longer than your homemade bacon. Use a colander when pouring out the fat to collect the bits of bacon in the fat.
You want to cook the bacon over a low, low heat to get as much clear, unburned fat as possible. When you cook bacon over very high heat, the fat that comes out often burns off and eventually evaporates, leaving you with a teaspoon or two of fat. If you’re going to store the fat after cooking the bacon, you’ll want to let everything cool for a while. If the fat is frozen (meaning too cold), just reheat it before placing it in the jar.
This can also be achieved by cooling the remaining fat in the container to a scoopable consistency and then using a melon spatula to spread the fat globules into an airtight container. In this way, the fat is already divided into portions and can be used for cooking directly from the freezer. This means you can keep a jar full of fat in the pantry, or better yet, in the fridge if you don’t mind waiting for it to empty. Keep in mind that frozen fat will firm up and may be difficult to remove from the package.
If you want to keep it for a couple of weeks, strain the fat through a coffee filter when it’s hot and place it in a cup, then refrigerate overnight. The next day, simply collect the curdled fat and discard. liquid. If the fat solidifies before you can store it, you can always reheat it.
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Once a certain amount of fat has been used for cooking, it cannot be used a second time because of the germs that will turn the fat rancid. If you are careful and check your fat before using it, this is something you can have on hand indefinitely. In fact, you need to store the fat in a cool, dark place so that it lasts longer.
The resulting oil will be very hot after frying the bacon in the pan, so it’s important to let it cool for a few minutes. My family always pours our melted (greased) bacon fat while still hot into a container and then refrigerates for later use in food for a nice bacon flavor. You should be aware that bacon fat lasts much less time at room temperature than in the refrigerator.
You can thaw bacon fat in the refrigerator (never at room temperature as there is too much risk of bacteria) or thaw it in cold water. If you decide to do this, drain all of the bacon bits from the fat before storing. Once the bacon is cooked according to your preferred method, all that’s left is to drain the remaining bits of meat from the fat to ensure it stays stable for a longer period of time.
If you keep bacon in the refrigerator, it will last for several months. We’ve found experts insist that it can be stored indefinitely under the right conditions, but we recommend trying virgin bacon grease that’s not used, 3 months in the pantry or 6 months in the refrigerator.
Is it safe to use old bacon grease?
It is not recommended to use bacon grease, as it will go bad. But similar to other fats, it will take a long to lose its freshness if it is stored properly. Bacon grease that has been kept in the fridge can stay up to 6 months, and it can be utilized instead of cooking oil or butter in various dishes.
Can bacon grease get moldy?
Bacon grease becomes rancid far faster at ambient temperature than it does in a cool, dark area, so storage is crucial. Mold might form on bacon fat that has been left too long, however, this is unusual. The grease should not be ingested if there is any evidence of mold development.