Bacon grease question

[GaryHibbert]

Lately (as in--for the last year or so) I've noticed that bacon grease doesn't set up anymore.  I remember the bacon grease sitting on my Mom's kitchen counter and it always used to set up, almost like butter, at room temp, but now it just stays like a  thick oil.  I always save the bacon grease, and have tried about every brand and type of store bought bacon.  They ALL seem to do this.

Has anybody else noticed this???

Any ideas why??

Gary

 

[tropics]

I never leave mine on the counter,Fridge sets it up quick

Richie

 

[atomicsmoke]

Does the same thing happen with home made bacon? If no... the fact that the grease does not congeal at room temp might have to do with additives added to the store bacon.

 

[GaryHibbert]

 
I never leave mine on the counter,Fridge sets it up quick

Richie

Thanks Richie.  I've got a cup filled with last night's bacon grease in the fridge right now to check that out.

Gary

 

[GaryHibbert]

Does the same thing happen with home made bacon? If no... the fact that the grease does not congeal at room temp might have to do with additives added to the store bacon.

Thanks.  I was wondering if they had changed the additives.  I've yet to make my own bacon, so I can't compare them.  The big producers are always changing something--its hard to keep up.  For example, I figure they must be using a new ripening gas on bananas since they seem to go from green to overripe in record time these days.

Gary

 

[SmokinAl]

I always keep bacon grease in the fridge where it sets up like butter.

I didn't know it was safe to keep it at room temp!

Al

 

[chef jimmyj]

Just made BLT's with store brand Bacon recently. Mrs. J forgot to dump the grease in the jar to save. The next day it was cloudy and set like room temp Country Crock...Typical for a house at 70°F. I usually keep Bacon Grease in the refer because I cook with it 3 times a week if that. It is perfectly Safe on the counter because there is no food, Protein, or Water for Bacteria to live on. However, unless you use it to cook daily, refer it because Bacon Grease will go Rancid faster on the counter than in the refer. Not a health issue, just tastes bad...JJ

 

[GaryHibbert]

 
Just made BLT's with store brand Bacon recently. Mrs. J forgot to dump the grease in the jar to save. The next day it was cloudy and set like room temp Country Crock...Typical for a house at 70°F. I usually keep Bacon Grease in the refer because I cook with it 3 times a week if that. It is perfectly Safe on the counter because there is no food, Protein, or Water for Bacteria to live on. However, unless you use it to cook daily, refer it because Bacon Grease will go Rancid faster on the counter than in the refer. Not a health issue, just tastes bad...JJ

Thanks JJ.  I grew up with it on the counter, so I never even thought about it going rancid.  I'll refer it from now on.

Gary

 

[chef jimmyj]

My Grandma had a Coffee can of Bacon Grease on the stove between the burners. It was never refrigerated. She just used it and added to it. The difference between her and I, she used Bacon Grease for All her stove top cooking. I use Butter more frequently and BG only occasionally. If I left it out, it would go bad. If you keep turning it over, you can leave it out...JJ

 

[daveomak]

The Bacon Grease could be different from years ago due to diet...   Pigs have been bred to produce less fat...    so, bacon fat could be chemically different from those 2 changes....

 

[chef jimmyj]

Here is a great article on how consumer perceptions drove the Pork producers to raising lean hogs and the current demand to swing back to the Fatty Tasty Pork of days gone by...JJ

http://modernfarmer.com/2013/08/the-rise-and-fall-of-the-great-american-hog/

 

[mosparky]

 
  For example, I figure they must be using a new ripening gas on bananas since they seem to go from green to overripe in record time these days.

Gary

 I did a google on just that a little over a year ago. It seems for what ever reason ( yeild, growth rate, import duties ect) they changed species of bananas. They ripen faster than before because they are not the same variety. Look and taste the same but shelf life sucks. Grocers love it, they turn after you get home and you throw them out and buy more.

I find the rest of this extremely interesting as this very Question came to mind just a few days ago. Mom kept her BG at the center back of the stove as well and used it for almost everything. I however refer mine and mostly use it to season beans and blackeye peas.

 

[GaryHibbert]

 
 I did a google on just that a little over a year ago. It seems for what ever reason ( yeild, growth rate, import duties ect) they changed species of bananas. They ripen faster than before because they are not the same variety. Look and taste the same but shelf life sucks. Grocers love it, they turn after you get home and you throw them out and buy more.

I find the rest of this extremely interesting as this very Question came to mind just a few days ago. Mom kept her BG at the center back of the stove as well and used it for almost everything. I however refer mine and mostly use it to season beans and blackeye peas.

Thanks for the info about the bananas--its really been bugging me.

Gary