Bacon fat, created by pan-frying or baking bacon in the oven, is a not-so-secret substitute for butter or oil in nearly any recipe. In fact, salvaging bacon fat (instead of dumping it down the drain, which puts pipes and local sewer lines at risk), is compulsory—no matter what you plan to do with it. As long as you allow your liquid bacon run-off to coagulate and keep it in an easy-to-access container, you can use this ingredient as you see fit. Ready to start? Here are a few ideas on how to use your bacon fat to add flavor (for free!).
