How to save your bacon: It's an old housewife's secret that bacon makes everything better. So you can store your bacon fat and use it in recipes later on.
I use a cast iron skillet for bacon and then just pour off the majority of the grease when it's done into a container that has "bacon drippings" written on it. (Claire Robinson of 5 Ingredient Fix has an actual stoneware jar with "drippings" on it she found at a yard sale. I am so jealous.)
Then, when you're cooking stuff where a dash of bacon flavor would not be unwelcome, just toss a teaspoon of it into the pan and enjoy the savory yumminess. Think eggs, corn bread, beans, etc.
Cooks are divided as to whether you should strain it ahead of time or not. (If you use your cast iron pan for other things it's probably a good idea.)
It will keep for a year easily in the fridge.
One website I saw called this called "bacon honey."
Edited, Oct 16th 2011 11:14am by catwho