George Leppla wrote:

> My grandmother saved bacon grease and I got away from it for most of my
> life until I moved to the South. The wife keeps a jar of it that we
> replenish whenever we make bacon. But I'm not comfortable leaving it
> out so we keep the jar in the fridge.... and I am not a fan of the tiny
> burnt bits in the grease, so every once in a while we'll let it sit out
> and nuke it for a few seconds until liquid. The bits and pieces fall to
> the bottom and the jar goes back into the fridge.

I don't like the bits, either, so I put the fat into the jar by way of a
coffee filter I've put in the neck of the jar first. I do the same with
schmaltz. Pure, unadulterated, lipid goodness.

Serene

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