Bacon Grease Jar, Storage Tip – Fail!

For years I have stored my bacon grease in a Tupperware-type container in my refrigerator. After cooking my bacon, I pour the grease into the container, then use it for baking biscuits, frying potatoes, and as an ingredient in my gravies. Recently I saw a tip for getting rid of the bacon-bit sediment that settles to the bottom of my container.

The tip (I hate the word “Hack”) says to pour the cooled (definitely COOLED) liquid bacon grease into a jar that has a lid, top the jar off with water, then put the lid on and place the jar upside down on a shelf in the refrigerator. Viola, the grease rises while the sediment sinks to the bottom (which is the top of the jar since it is upside down), and when thoroughly it is cooled, the bacon grease will be hard. Open the bottle and pour out the water and all the sediment – it’s supposed to leave just the grease and none of the bacon sediment.

Here’s the problem and why I consider it a fail. Water stays with the bacon grease, not all of it separates. The grease ‘traps’ some of the water while cooling, so when I take some out to use it and heat it up, the water that is still in the grease begins to sputter and pop, as any water put into grease will do.

EPIC FAIL, not safe!

I’ll go back to doing what I’ve done before with my Tupperware container. It’s worked all these years.