Whether you love it crispy or chewy bacon is one of the most delicious and versatile breakfast meats around. But it also produces a good amount of rendered fat or bacon grease. This byproduct of cooking bacon is loved by some and loathed by others. So how much grease does each slice yield? And what should you do with all that liquid gold?
Bacon grease amount varies quite a bit depending on the cut, thickness, brand, and cooking method. Read on to learn how to estimate grease per slice and make the most of this flavorful fat.
Factors That Affect Bacon Grease Output
Not all bacon slices give off the same amount of fat when cooked. Here are some key factors that impact grease yield:
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Cut and thickness – Thicker sliced bacon renders out more grease than thin Thick cut has more fat overall
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Cooking method – Pan frying produces more grease than baking. Higher heat cooks out more fat.
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Bacon style – Artisanal or gourmet bacon often has less fat than mass market brands.
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Brand – Each producer slices and cures bacon differently, affecting fat content.
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Package size – Smaller packs may contain leaner pieces than family size.
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Fat to lean ratio – Packages with more complete slices yield more grease than irregulars.
Estimating Grease from One Regular Slice
So how much fat comes out of a single slice? As a general guideline, expect approximately:
- 1 regular sliced bacon strip = 1/2 to 1 teaspoon bacon grease
This amount can vary up or down a bit based on cooking method and bacon style. Thicker slices on the higher end of the range, while thin cut gives less.
To put it in perspective, a full pound of bacon (about 20 slices) will generate around 1/4 to 1/2 cup of grease. So each slice contributes just a small portion to the total.
For recipes that call for bacon grease, you can use this estimate to substitute if needed. But nothing beats that true smoked bacon flavor!
Reusing Bacon Fat for Other Cooking
Instead of pouring that liquid gold down the drain, many cooks collect and reuse bacon fat. Here are some savvy ways to repurpose it:
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Add to skillet potatoes or roasted Brussels sprouts for flavor.
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Use for frying eggs, hash browns, or chicken for extra taste.
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Mix into biscuit, scone, or pie dough for a savory kick.
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Rub on meats before grilling or roasting to keep them moist.
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Sauté veggies like green beans, asparagus, cabbage for a smoky note.
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Flavor lentils, beans, soups, and stews for a rich undertone.
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Grease pans or coat food for baking with a brush (like corn on the cob).
Bacon grease is also great for general cooking tasks like sautéing aromatics or caramelizing onions. Just follow proper storage guidelines.
Storing Bacon Grease Properly
Like other animal fats, bacon grease is highly perishable. To maximize shelf life:
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Let cool completely before storage. Hot grease can shatter glass.
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Strain to remove any burnt bits or solids. Impurities shorten lifespan.
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Keep in a sealed jar or container, away from light. Dark glass is ideal.
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Refrigerate for up to 1 month or freeze for up to 6 months. Cold prevents rancidity.
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Use clean utensils to remove portions to avoid contamination.
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Discard if grease turns yellow, foamy, or smelly. Rancid fat has spoiled.
With proper handling, you can keep bacon grease on hand to elevate recipes for weeks.
Cooking Methods That Reduce Splatter
If you’d rather limit the mess from popping grease, opt for lower-splatter cooking methods. Some options:
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Bake on a foil-lined sheet pan. Grease drips away from food.
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Pan fry over lower heat. The grease renders slowly with less popping.
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Microwave between paper towels. The towels absorb much of the fat.
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Cook in oven on a broiler pan. Grease drips through vents in the pan.
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Use a splatter screen when pan frying. The mesh screen blocks grease.
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Add water to the pan. It reduces splattering and yields crispy bacon.
No matter how you cook it, bacon will still yield grease. But these tips can help minimize the mess.
Tips for Crispy Bacon with Less Splatter
For maximum crispness with minimal mess, try these tips:
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Pat slices dry before cooking to reduce popping grease.
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Lay slices in a cold pan and heat slowly. Gradual heating cuts splatter.
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Cook over medium-low heat. High heat causes aggressive sizzling.
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Use thick-cut bacon. Thinner bacon curls more, increasing grease splatter.
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Flip frequently. Grease builds up underneath if left too long.
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Drain on paper towels. The towels soak up excess standing grease.
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Save grease in an airtight container once cooled and strained.
With the right tools and techniques, you can fry up crisp, grease-free bacon for breakfast (almost) mess-free!
Getting the Most Out of Your Bacon
When cooking up a package of bacon, you can maximize usage and minimize waste with a few simple practices:
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Save irregular pieces for adding to beans, soups, roasted veg.
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Crumble leftover cooked bits onto salads, baked potatoes, eggs.
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Cook the whole package at once, then refrigerate or freeze leftovers.
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Use bacon grease to add flavor when cooking other foods.
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Store grease properly in the fridge or freezer for later use.
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Substitute 1 tsp bacon grease for 1 slice bacon when cooking.
With some clever kitchen skills, you can stretch a pack of bacon much further. So embrace the grease and make the most of this versatile meat!
Bacon Grease FAQ
Here are quick answers to some common bacon grease questions:
How much grease does one slice of bacon produce?
- Around 1/2 to 1 teaspoon, on average. Thicker cut yields more.
How long does bacon grease last in the fridge or freezer?
- About 1 month in the fridge and 6 months in the freezer.
What’s the best way to store bacon grease?
- In an airtight glass jar, away from light. Strain first to remove solids.
How can you tell if bacon grease has gone bad?
- It will smell rancid, look foamy or yellow, or feel grainy.
What are some uses for bacon grease?
- Adding to vegetables, eggs, baked goods, gravy, dressings, meats, and more!
So don’t let that liquid gold go to waste. Use these tips to make the most of bacon grease for all your cooking needs!