With tomato season in full swing, so is the jar of rendered bacon fat that lives in my fridge. A happy byproduct of countless bacon and tomato sandwiches, this culinary gold has been finding its way into everything from salad dressing and snacks to soups and even cookies. A versatile and old-fashioned ingredient, many have memories of frugal grandmothers keeping a can of bacon grease at the ready, and with good reason. Bacon fat can effortlessly transform a good dish into a great one and, even better, it’s practically free.
Memaw may keep her can of bacon fat on the counter, but I prefer to keep it in the fridge, where it will keep in an airtight jar for several weeks. If frozen, it will last almost indefinitely. Bacon fat does have a slightly lower smoke point than canola oil, but it’s still resilient enough to provide a good sear on a piece of steak or a heaping pile of peppers and onions. It can form the essential base layer to hearty comfort and soul food classics, including collard greens, red beans and rice and stick-to-your-ribs soups. In the salad corner, bacon fat makes an excellent foundation for a sweet-savory warm vinaigrette, excellent on lettuces as well as roasted carrots or potatoes. For added texture, sauté breadcrumbs in melted bacon fat until brown and crispy. I highly recommend scattering these crispy, bacon-infused breadcrumbs with wild abandon over everything from vibrant green salads to simple bowls of garlicky herbed spaghetti.
Beyond infusing layers of savory, smokey flavor on the stovetop, it also has many uses in baking. It can easily be substituted in any recipe that calls for vegetable shortening and is the secret star of my mother’s irrationally delicious snickerdoodle cookies. Some, like my favorite Southern-style cornbread, are made with just bacon fat, while other recipes, like quiche crust, scones and cookies, work best using a 50/50 mixture of butter and bacon fat.
To render bacon fat, cook the bacon slowly over medium-low heat for 10-12 minutes, flipping once. Alternatively, bacon can be baked on a sheet pan in a 375-degree oven for 10-15 minutes, until crispy. Once the bacon is cooked, remove it from the fat and drain on paper towels. Allow the fat to cool for a bit, then pour the still warm but not hot contents of the pan into a heatproof bowl or jar. If desired, the fat can be poured through a fine meshed sieve to catch any crispy bits. It’s now ready to use or be refrigerated or frozen for several months.
Stovetop bacon fat popcorn
Ingredients:
¼ cup bacon fat
½ cup popcorn
Salt and pepper to taste
Melt the fat in a heavy-bottomed pot with a tight-fitting lid over medium high heat. Add the popcorn kernels and stir to coat, then place the lid on the pot. Stay close to the stove, and as soon as you can hear the kernels start to pop, use potholders to vigorously shake the kernels and keep the unpopped kernels at the bottom of the pot. When the popping slows to a pop or so every few seconds, remove the pot from the heat and leave the lid on for a moment to let it finish popping. Carefully remove the lid, being cautious of steam, and season the popcorn to taste with salt and pepper.
Warm mustard-bacon vinaigrette
Ingredients:
¼ cup bacon fat
¼ cup cider vinegar
1-2 teaspoons minced shallot
1 tablespoon grainy mustard
1-2 teaspoons sugar or honey, to taste
Salt and pepper to taste
Heat the bacon fat to bubbling in a jar in the microwave or over the stove in a non-reactive saucepan. Carefully add the remaining ingredients along with a tablespoon of water and mix vigorously to combine. Season to taste with salt and pepper.
Bacon beer cheese cauliflower soup
Ingredients:
¼ cup bacon fat
1 onion, roughly diced
1 carrot, roughly diced
1 stalk celery, roughly diced
Salt and black pepper, to taste
12 ounces beer, such as a dark lager
2 quarts unsalted chicken stock
1 head cauliflower, broken into large florets
4 ounces white cheddar, grated, plus more for garnish
Crispy bacon breadcrumbs and minced parsley, optional, for garnish
Melt the bacon fat over medium-high heat in a large heavy-bottomed soup pot. Add the diced onion, carrot and celery to the hot fat and season with a pinch of salt. Cook until the vegetables are fragrant and just beginning to soften, then add the beer. Bring the beer to a simmer and then add the stock and cauliflower. Bring to a boil, then reduce the heat and simmer until the vegetables are very soft, about 20 minutes. Use an immersion blender to puree the soup until smooth. If using a closed blender, be sure to cool the soup first before pureeing to avoid the blender exploding. Rewarm the soup if necessary, then remove from the heat and add the cheese, stirring to melt. Season to taste with salt and pepper. Garnish individual bowls with herbs, cheese and garlic breadcrumbs.
Bacon fat snickerdoodles
Ingredients:
½ cup bacon fat
½ cup unsalted butter, softened
1 ½ cup granulated sugar
2 large eggs
2 teaspoons baking powder
½ teaspoon salt
2 ¾ cup bread flour (or use all-purpose)
Cinnamon sugar for rolling
Cream the butter, bacon fat and sugar until light and fluffy. Beat in the eggs, mixing until smooth and light in color. In a separate bowl, whisk together the baking powder, salt and flour, then add this to the egg mixture. Mix gently but thoroughly to combine, then transfer the dough to the fridge for 30 minutes to chill.
While the dough chills, preheat the oven to 375 degrees. Line two baking sheets with parchment paper. Place the cinnamon sugar in a wide shallow bowl.
Scoop tablespoons of the chilled dough into the cinnamon sugar and roll to coat with the sugar before placing them on the baking sheet, leaving about one and a half inches between each dough ball. Bake for about 12 minutes, until just set and golden, then transfer to a rack to cool.
Ashley Meyer is a chef, freelance writer and mom of two based in Springfield.
This article appears in September 11-17, 2025.
I love cooking with bacon fat!