Ingredients
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.