Frugal Kitchen Tips on How to Make, Store and Use Bacon Grease in Your Cooking and Baking to Make Your Money Stretch Further!
Why Save Bacon Grease?
It seemed for a while that the old ways of keeping and using bacon grease in cooking had vanished.
For decades, jars of bacon fat sat proudly by the stove, used for everything from frying eggs to seasoning cast iron.
Then processed oils and sprays took over and this frugal staple fell out of fashion.
But in recent years, there’s been a real resurgence. People are turning back to traditional, non-processed fats.
Not only because bacon grease adds incredible flavor, but also because it stretches your money further and avoids those chemical-laden oils.
So, how do you get the most grease out of your bacon and store it safely? Here’s exactly how I do it in my kitchen.
Equipment
- Foil-lined rimmed baking sheet (with high sides)
- Butter dish or grease jar with a lid
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Ingredients
- Thick-cut bacon – This is about as simple as recipes come! Be sure to use a pack with a generous fat cap. More fat means more rendered grease!
Step-by-Step Instructions For Rendering Bacon Fat to Use in Cooking
Step 1. Preheat and prep
Preheat your oven to 350°F (175°C). Line a high-sided rimmed baking sheet with foil and press the foil right into the corners so there is a tidy, leak-proof basin.
High sides matter because you want every drop of fat to collect on the pan, not in your oven!
Step 2. Arrange the bacon smartly
Lay the bacon strips close but not touching. Do not overlap.
Thick-cut strips render slowly and give you a cleaner, clearer grease.
If your oven has hot spots, keep the strips toward the center and leave a little breathing room at the edges of the pan.
Step 3. Bake low and steady
Slide the tray onto the middle rack and bake 20 to 22 minutes. Start checking at 18 if your bacon is very thin.
Many packages tell you to cook at 400°F. I find 350°F to be the sweet spot for me and gives me a better yield with fewer browned specks in the grease.
Lower heat melts the fat evenly and keeps the color pale instead of amber.
If your oven runs hot, rotate the pan at the 12-minute mark.
Step 4. Drain the bacon
As soon as the bacon hits your preferred crispness, lift the strips out with tongs and set them on a paper towel lined plate.
Getting them off the pan right away keeps them from reabsorbing the fat you just rendered.
Step 5. Save the grease while warm
Let the pan sit for a minute so the bubbling subsides.
Pinch one corner of the foil into a neat pour spout and carefully tip the liquid fat into your heat-safe container.
Here is what I do at home: I pour mine straight into a butter dish with a lid and keep it in the fridge.
I actually keep two butter dishes and finish one completely before starting the second.
That way I always know I am cycling through within my comfort window!
Storing Bacon Grease
- Fridge: I am comfortable keeping mine for up to 3 months when I am cycling it regularly. The two-dish system helps me use it while it is at its best.
- Freezer: For longer storage, pour into ice cube trays, freeze until solid, then pop the cubes into a freezer bag. Use within 3 months.
- Counter: Old-school kitchens kept a jar by the stove. I prefer the fridge for food safety and for that clean flavor.
How I Use Bacon Grease
- Frying eggs for a lacy, golden edge
- Greasing and maintaining cast iron
- Roasting potatoes and vegetables for extra savor
- My favorite use: in my Southern Self-Rising Flour Buttermilk Biscuits
Once you start saving it, you will reach for it all the time. It is the original frugal kitchen staple with real flavor.
Extra Tips
- Line with foil so you can form a tidy spout and avoid messy transfers.
- If specks bother you, strain the warm fat through a fine mesh or a coffee filter.
- Do not overcook the bacon. Pale golden bacon gives the clearest grease.
- Cool the container slightly before refrigerating so you do not crack glass.
How to Get the Most Bacon Grease from Your Bacon
September 8, 2025Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a high-sided rimmed baking sheet with foil and press the foil right into the corners so there is a tidy, leak-proof basin.
- Lay the bacon strips close but not touching. Do not overlap.Thick-cut strips render slowly and give you a cleaner, clearer grease.If your oven has hot spots, keep the strips toward the center and leave a little breathing room at the edges of the pan.
- Slide the tray onto the middle rack and bake 20 to 22 minutes. Start checking at 18 if your bacon is very thin.If your oven runs hot, rotate the pan at the 12-minute mark.
- As soon as the bacon hits your preferred crispness, lift the strips out with tongs and set them on a paper towel lined plate.Getting them off the pan right away keeps them from reabsorbing the fat you just rendered.
- Let the pan sit for a minute so the bubbling subsides. Pinch one corner of the foil into a neat pour spout and carefully tip the liquid fat into your heat-safe container.Here is what I do at home: I pour mine straight into a butter dish with a lid and keep it in the fridge.
Notes
Storing Bacon Grease:
Fridge: I am comfortable keeping mine for up to 3 months when I am cycling it regularly. The two-dish system helps me use it while it is at its best. Freezer: For longer storage, pour into ice cube trays, freeze until solid, then pop the cubes into a freezer bag. Use within 3 months. Counter: Old-school kitchens kept a jar by the stove. I prefer the fridge for food safety and for that clean flavor.Nutrition information is automatically calculated, so should only be used as an approximation.
The Takeaway
Cooking bacon at 350°F renders more usable, clean fat.
Pour while warm into a lidded container, keep it in the fridge or freeze in cubes, and enjoy a flavorful, natural cooking fat that fits a frugal kitchen.
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Last update on 2026-03-11 / Affiliate links / Images from Amazon Product Advertising API
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